Double Chocolate-Cranberry Cookies

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  • Makes: about 30 cookies
  • Prep: 25 mins
  • Bake: 8 mins 350°F per batch
  • Cool: 2 mins per batch

Double Chocolate-Cranberry Cookies

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Directions

  1. Preheat oven to 350 degrees F. In a small bowl combine flour and cocoa powder; set side. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in egg until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture, the chocolate pieces, and cranberries.
  2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are set. Cool on cookie sheets for 2 minutes. Transfer to wire racks; cool.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Double Chocolate-Cranberry Cookies)

  • Per serving:
  • 107 kcal ,
  • 5 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 15 mg chol. ,
  • 40 mg sodium ,
  • 15 g carb. ,
  • 1 g fiber ,
  • 10 g sugar ,
  • 1 g pro.
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