Right after Christmas I was able to score a bunch of milk chocolate bars for free. Instead of eating them I stashed the chocolate in a cupboard and figured I’d use the chocolate bars for cookies or fondue at a later date. Fast forward to this afternoon. I made cookies! If you are looking for a new spin on chocolate chip cookies, give these a try.
Milk Chocolate Chip Cookies w/ Cranberries {adapted from one of Martha’s recipes}
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate bars, chopped
1 cup dried cranberries {these are my favorite}
Directions
Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with a silpat.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Recipe Credit
Martha Stewart’s Cookies: The Very Best Treats to Bake and to Share
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