Double Chocolate Cranberry Cookies
|Prep time||10 minutes|
|Cook time||9 minutes|
|Total time||19 minutes|
|Misc||Freezable, Gourmet, Pre-preparable|
- 1 cup unsalted butter (softened)
- 1 3/4 cup granulated sugar
- 3/4 cups cocoa powder
- 3 eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 cups all purpose flour
- 1 1/2 cup sweetened shredded coconut
- 2/3 cups dried cranberries
- 1 1/2 cup dark chocolate chips
|Preheat oven to 350 |
Add butter, sugar, and cocoa powder to a large mixing bowl and beat until creamy and smooth.
Add eggs, one at a time, mixing well after each addition.
Add salt, vanilla, and baking powder and mix well.
Gradually add flour and mix on low until combined.
Stir in coconut, cranberries, and chocolate chips.
|Drop cookie dough by 2 TBS scoops, 2" apart onto an ungreased baking sheet (I always line mine with a silicone baking mat). |
Press a few chocolate chips and cranberries onto the tops of each cookie, if desired.
Bake 8-9 minutes. Allow to cool for a couple minutes on the tray before transferring to a wire rack to cool completely.
Store in a tightly sealed container.
BE THE FIRST TO GET NEW RECIPES – SUBSCRIBE TO BACK FOR SECONDS BY EMAIL
*Back for Seconds is a participant in the Amazon Services LLC Associates Program and may earn a small commission on products purchased through these links. There is no added cost to you. Thank you for helping support us so we can continue providing you with free recipes!