A Squared: Dark Chocolate Cranberry Coconut Cookies

Monday, December 24, 2012

Dark Chocolate Cranberry Coconut Cookies

And just when you thought I was done baking cookies... I'm back for more!  Truthfully, I wanted to make these cookies last weekend as a grand finale to my baking extravaganza, but our oven broke.  For real.  We baked so much that the oven stopped working.  Actually we had some scary wiring problems that were exacerbated by my extreme baking.  We're back in business now though!

I was doing some organizing and purging of my kitchen when I noticed I had a variety of odds and ends that would be perfect for baking with-- dark chocolate chips left over from my pumpkin chocolate chip muffins, dried cranberries from the maple Brussels sprouts I made for Thanksgiving dinner, and some sweetened flaked coconut that I used in my homemade granola. Voila! Delicious cookies to (really) finish off my holiday baking.  They're like grown up chocolate chip cookies-- the coconut keeps them moist and sweet, the cranberries give them some extra chewiness, and the dark chocolate makes them extra rich.

Hope you enjoy!



Ingredients:
  • 1 1/4 cups all purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 stick (8 Tbs.) unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 1/4 tsp. vanilla extract
  • 1 large egg
  • 1/2 cup dark chocolate chips
  • 1/2 cup dried cranberries
  • 1/3 cup sweetened flaked coconut

Preheat oven to 350 degrees.  In a small bowl, whisk together flour, baking soda, and salt.  In a separate large mixing bowl, cream together butter, sugar, brown sugar, and vanilla until combined.  Add egg and beat well until smooth. 

Pour flour mixture into the creamed mixture and mix until completely combined.  Fold chocolate chips, cranberries, and coconut into the dough until evenly distributed.  Drop by the spoonful onto a cookie sheet and bake for 10 minutes until golden brown.  Remove from the oven, allow cookies to cool on the pan for 3-4 minutes, and transfer to a wire cooking rack to cool completely.

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