Double-chocolate cranberry cookies from The All-American Cookie Book (page 90) by Nancy Baggett

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute semisweet chocolate for bittersweet chocolate, and milk chocolate chips for semisweet chocolate chips.

  • Jane on November 25, 2011

    Really delicious cookies. I made them with dried cherries as that is what I had but I think since they soak in kirsch they would probably be better than cranberries. I made half the dough with 15 mins firming up in the freezer as I didn't have time for the 90 mins in the fridge. They were easy to scoop and the texture of the finished cookie was good. The other half I baked the next day after an overnight in the fridge. The dough was too firm, so should soften up first and the finished cookie was a little too gooey, even with the full suggested 11 mins baking. So if your dough is very cold I would add another min or two to the baking time.

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