Dark Chocolate Cranberry Cookies

 
These Chocolate Cranberry Cookies are amazing.  They are so rich and indulgent, and we’ve made two batches of them just this week!  I wanted to try out using chocolate cranberries in some baking.  I made a chocolate brownie at first, and while it was nice, it lacked the rich flavour I was after.  I was upset at the thought of having to trial out further attempts at a brownie (cost and time issues) and it was then that I remembered these cookies – the recipe is an adaption of my Midnight Cookies which are one of my fave things to make.  The addition of the chocolate chips and the cranberries make them deliciously naughty and they are quick and easy to make.  Perfect.

 
Makes about 20.

Ingredients:
125g butter, softened
175g caster sugar
1 egg, lightly beaten
½ teaspoon vanilla extract
125g flour
35g cocoa powder
½ teaspoon baking soda
½ cup dark chocolate chips
½ cup chocolate coated cranberry delights (or normal cranberries)

Method:
Preheat the oven to 180°C and line several baking trays with baking paper.
Place the butter and sugar in a large bowl and beat together until light and fluffy.  Add the egg and vanilla extract and mix until smooth.  Sift in the flour, cocoa and baking soda and beat until well mixed.  Mix through the chocolate chips and the cranberries.
With dampened hands, roll teaspoon sized pieces of the dough into smooth balls.  Place on the baking sheets, spaced well apart.
Bake in the preheated oven for 10 – 12 minutes, or until set.  Leave to cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely before serving.

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