Chocolate Dipped Cranberry Cookies
These are deliciously decadent cookies that for the holiday season are incredible! Chewy cherry-cranberry flavored cookies are dipped in dark chocolate, sprinkled with walnuts if desired. In one beauty-in-pink cookie, so much goodness!
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 26
Calories: 260 kcal
Ingredients
2 1/3 cups (330g) of all-purpose flour
3/4 tsp of baking soda
1/2 tsp of salt
1/2 tsp of cream of tartar
1 1/4 cups (250g) of granulated sugar
1 cup (226g) of unsalted butter and softened but still slightly firm
1 tsp of orange zest
1 large egg
1 large egg yolk
Red food coloring optional
1 tsp of vanilla extract
1 1/3 cups of cherry flavor dried cranberries and chopped into small bits
12 oz. chopped semi-sweet chocolate
1/2 cup of chopped walnuts optional
Instructions
– Preheat the oven to 350 degrees, then use silicone baking mats or parchment paper to line the baking sheets. Place aside.
– In a medium mixing bowl, whisk the flour, baking soda, salt, and tartar cream together for 20 seconds.
– Orange zest until well blended in the electric stand mixer bowl fitted with the paddle attachment cream together with the sugar and butter.
– Mix the egg with the egg yolk and coloring (about 12-15 drops) and vanilla extract, then mix.
– Add the flour mixture and mix until almost combined, then add the cranberries and mix until mixed.
– Scoop dough out and shape on prepared baking sheets into 2 Tbsp balls and space 2-inches apart.
– Slightly flatten the cookies and cook one sheet at a time in the preheated oven for 10 minutes (cookies should appear slightly under-baked).
– Let cool on pan for several minutes and transfer to a wire rack to cool completely.
– In 20-second increments, melt the chocolate in a medium mixing bowl at 50 percent power and stir between intervals until melted and smooth.
-Line sheets for baking with parchment paper.
– Once cookies are cool, dip half of each cookie in chocolate, then shake gently and let excess chocolate run off (I also enjoy running the bottom of the cookie across the bowl rim to remove some), and then transfer to parchment paper.
– Sprinkle, if you like, with walnuts.
– Transfer to the refrigerator and let cool for about 15 minutes until the chocolate is set.
– Keep cookies in a container that is airtight.
Recipe Source: Cooking Classy