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Nutrition Facts
Serving Size 1 (44g) Recipe makes 24 servings
Calories 167
Calories from Fat 77		(46%)
Amount Per Serving		%DV
	Total Fat 8.6g	13%
	Saturated Fat 5.2g	25%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 32mg		10%
Sodium 124mg		5%
Potassium 90mg		2%
Total Carbohydrate 22.8g		7%
	Dietary Fiber 1.4g	5%
	Sugars 14.9g
Protein 2.1g		4%
detailed view... how is this calculated?

Cranberry Chocolate Cookies

Recipe #140693 | 25 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: alleycatb
Oct 10, 2005

Awesome for thanksgiving

SERVES 24 , 48 cookies (change servings and units)

Ingredients

1 cup dried cranberries
2 tablespoons orange juice
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter
3/4 cup sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla
1 cup semi-sweet chocolate chips

Directions

1
Preheat oven to 350 f degrees grease cookie sheet and set aside. Place cranberries and orange juice in a microwave safe bowl. Cover with celephane. Microwave until warm, 1-2 minutes.
2
In another bowl mix flour and cocoa, baking soda and salt.
3
On a large bowl, beat butter and both sugars until mixed. beat in eggs an vanilla. Add flour mixture until just mixed. Stir in chocolate chips and the cranberry mix.
4
Drop tablespoonfuls of dough about 1 inch apart on greased cookie sheet. Bake until cookie edges are firm (about 10 minutes.) Cool for 5 minutes on the cookie sheet and then remove to wire rack. Store at room temp for up to 3 days or in the freezer up to 1 month.

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Featured Reviews for This Recipe

From: Heath*J

On May 29, 2008

A-Mazing!!! Do not wait until Thanksgiving to make these!!! These were simply delicious! If you love chocolate w/ fruit in it - you will love these. They are soft and moist and have the most wonderful fruity chocolatey flavor. They aren't overly sweet - but just the right balance. Plumping the cranberries in the OJ makes such a terrific difference. Here's all I did differently - I thought 1/2 cup (2 sticks) butter would be plenty, so I cut that back a bit. I sifted the 1/2 cup cocoa (used Ghirardelli unsweetened) - and I used Hershey's special dark chocolate chips, just b/c we like dark chocolate. And I toasted some walnuts and threw them in too. Only issue - the dough was pretty soft - almost like a nice thick brownie (these would also be great as a bar cookie/brownie, btw...) Anyhow, as such, the first batch of cookies were too thin... next time I'll plan to fridge the dough for a bit first - I did fridge it after the first batch - and then the rest turned out just perfect! These will be made again and again. Perfectly perfect!!! Thank you!

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From: Saturn

On Jun 8, 2007

These were EXCELLENT! I thoroughly enjoyed them. I used mini chocolate ships and felt that they turned out great! There was a little bit of chocolate-y goodness in every bite! Next time, I am going to try to cut back on the butter a tad. While the flavour was wonderful, they came out a bit thin and slightly oily to the touch. No big deal though as they were still inhaled by everyone! Thank you so much for posting this great recipe!

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