Ah, traveling over the holidays. I’m supposed to fly out tomorrow morning to see my family, but the weather warning currently includes the phrases “travel will become impossible” and “it can not be stressed enough the severity and historical nature of this situation” so… I’m not overly optimistic that my flight will be leaving tomorrow!
In the meantime, I’m hanging out in a hotel near the airport and really wishing I had saved one (or two!) of these cookies before I sent them out in gift boxes this morning. Last week I was at a conference and had a scoop of orange ice cream with chocolate chips that was delicious. I love that flavor combo, so when I saw this recipe for Cranberry Orange Chocolate Chip Cookies on Pinterest, I was all over it. I made these cookies for a potluck earlier this week and loved them so much I decided to make another batch to include in gift boxes. The bright flavor from the cranberry and orange will certainly stand out this time of year!
- 1 cup salted butter, room temperature
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2½ tsp. orange zest
- 2½ cups flour
- 2 tsp. cornstarch
- ¾ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 egg
- 1 egg yolk
- 1 tsp. orange extract
- 1 tsp. vanilla extract
- 1½ cups chocolate chips
- 1 cup dried cranberries, preferably unsweetened
- Preheat the oven to 375 degrees.
- Use a mixer to beat the butter, brown sugar, granulated sugar and orange zest for about 4 minutes until it is pale and fluffy.
- While the butter is beating, combine the flour, cornstarch, baking powder, baking soda, and salt in a separate bowl. Whisk to combine, then set aside
- Add the egg and egg yolk to the butter mixture. Stir in the orange and vanilla extracts. Slowly add the dry ingredients and mix until just combined. Stir in the chocolate chips and dried cranberries.
- Use a medium sized scoop (1½- 2 tbl.) to make the cookies. Slightly flatten each cookie. If desired, press two or three cranberries and chocolate chips on top to give them a pretty appearance. Bake for about 10 minutes until slightly brown around the edges. Cool on the cookie sheet for a couple of minutes before transferring to a wire rack.
Adapted from Cooking Classy