Recipe: Milk Chocolate Chip Cookies with Cranberries

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 {15 Cool Uses for 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