Description
I queried the Food Network website for kid-friendly recipes and this was one of the tasty looking examples – also easily lactose-free if you choose good dark chocolate. I doubled it and it worked out great – enjoy!
Ingredients
3/4 c. (150 g) EACH packed dark brown sugar AND (150 g) sugar
2 eggs AND 1/2 c. (113 g) canola oil AND 1 t. vanilla
1 1/4 c. (156 g) flour
1 c. (120 g) whole wheat flour (I’ve also used spelt or oat flour)
3/4 t. baking soda AND 1/2 t. salt
228g/8 oz. chocolate chunks – I found Callebaut dark callets
3/4 c. (105 g) dried cranberries
Instructions
Preheat the oven to 375 and line the cookie sheets that you’ll be using with parchment.
In a large bowl, whisk together the sugars, eggs, oil and vanilla until smooth, and then in a smaller bowl combine the flours, baking soda and salt – these cookies work the best if you do all of the mixing by hand.
Add the dry ingredients to the wet and stir with a wooden spoon or sturdy spatula until just combined, then stir in the chocolate and cranberries.
Use a small cookie scoop (smaller than golf balls) to place dough a couple of inches apart on the cookie sheets – this is extra sticky dough! but it’s what makes them so wonderfully chewy. Bake for 10 to 12 minutes. They should be just barely golden brown if you want chewy cookies and obviously you can cook them longer if you prefer a bit of crunch.
Allow the cookies to mostly cool on the baking sheet so that they can set – then transfer to a rack to completely.
- Category: Cookies