Olive Oil Chocolate Chip Cranberry Cookies
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Olive Oil Chocolate Chip Cranberry Cookies
Who says chocolate chip cookies can’t get dressed up and festive for the holidays, too? Chocolate chip cookies get a holiday makeover with the addition of dried cranberries in this easy and delectable recipe. The sweet-tart berries add a high flavor note to the cookies, which is wonderfully contrasted by chunks of bittersweet Perugina chocolate. Both berries and chocolate are surrounded by a hearty, part whole wheat dough which is made with Colavita Extra virgin olive oil. With whole grains and heart-healthy olive oil in the dough, these cookies are not only pretty with the jewel-like cranberries and shards of dark chocolate dotting the dough but a healthier holiday option, too.
Ingredients
Directions
Place your dried cranberries in a bowl. Pour the boiling water on top of them, and let sit for several minutes, or until the cranberries have become soft. They will also slightly expand in size, too--that is totally fine. Drain the water, and pat the cranberries dry with a towel. Set to the side for the moment.
Position two racks in the middle of your oven; preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone mats.
In a large bowl, sift together the two types of flour, sea salt, and baking soda. Set to the side for the moment.
In a separate large bowl (or the bowl of a stand mixer), mix the eggs until they are lightly frothy. Add the olive oil, and mix until combined.
Add the two types of sugar and the vanilla extract, and stir to combine until everything is wet yet cohesive.
Add the flour mixture, a little at a time, pausing to mix in each addition. The mixture will progress from quite liquid to a firm and solid dough.
Fold in the chopped chocolate and dried cranberries, mixing until evenly dispersed in the dough.
Form the dough into approximately 1 ½ inch balls, and place with about 2 inches around on all sides on your baking sheets.
Bake the cookies for 9-11 minutes, or until lightly golden. Remove from the oven, and let the cookies rest for a few minutes so they can set. Transfer the cookies to wire racks to cool completely.
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Ingredients
Directions
Place your dried cranberries in a bowl. Pour the boiling water on top of them, and let sit for several minutes, or until the cranberries have become soft. They will also slightly expand in size, too--that is totally fine. Drain the water, and pat the cranberries dry with a towel. Set to the side for the moment.
Position two racks in the middle of your oven; preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone mats.
In a large bowl, sift together the two types of flour, sea salt, and baking soda. Set to the side for the moment.
In a separate large bowl (or the bowl of a stand mixer), mix the eggs until they are lightly frothy. Add the olive oil, and mix until combined.
Add the two types of sugar and the vanilla extract, and stir to combine until everything is wet yet cohesive.
Add the flour mixture, a little at a time, pausing to mix in each addition. The mixture will progress from quite liquid to a firm and solid dough.
Fold in the chopped chocolate and dried cranberries, mixing until evenly dispersed in the dough.
Form the dough into approximately 1 ½ inch balls, and place with about 2 inches around on all sides on your baking sheets.
Bake the cookies for 9-11 minutes, or until lightly golden. Remove from the oven, and let the cookies rest for a few minutes so they can set. Transfer the cookies to wire racks to cool completely.