Course:

Servings: 15

Baking time: 10-13 min
INGREDIENTS

1. King Arthur Gluten free All purpose flour-1 1/4 cup
2. Unsalted Butter(room temp)-1/2 cup
3. Light brown sugar-1/2 cup
4. Granulated sugar-1/2 cup
5. Egg(room temp)-1
6. Baking Soda-1/2 tsp.
7. Salt-
8. Vanilla extract-1/4 tsp.
9. Chopped Dark Chocolate chunks(Lindt)-1 cup
10. Chocolate chips-1/2 cup
11. Dried Cranberries-1 cup

DIRECTION

• Preheat the oven to 350deg F and line your baking trays with parchment or silicon baking sheets.
• In a large mixing bowl, cream together the soft butter and sugars for about 2 mins to a pale smooth mixture using a whisk or electric mixer.
• Add the vanilla and egg.
• Now sift in the flour, baking soda and salt, gradually combining using the mixer until well incorporated. Make sure you do not over mix the dough!
• Now stir in your chocolate chunks/chocolate chips and cranberries using a wooden spatula as it needs a good amount of elbow grease!
• Cover the dough in a zip lock or cling wrap and chill for about 15 mins.
• Scoop medium sized cookie dough balls and drop in to the lined pan leaving enough room for the cookies to expand. (About 5-6 cookies on a large baking tray)
• Bake for 10-12 minutes until the cookies until light golden and chocolate starts to melt.
• Allow the cookies to cool on a wire rack for about 20 minutes before serving.
• You can chill rest of the cookie dough in a zip lock and use as needed.
• TIPS FOR BEST COOKIES: Always use chilled cookie dough for the soft and chewy texture.
• Use room temp butter to avoid flat cookies.
• Make sure you use fresh baking soda(no expired ones).
• To get brittle cookies, bake for an extra 3 minutes or so.
• You can alter the cookie by adding mini chocolate chips, M&Ms, chopped walnuts, pecans etc. into the dough. Endless variations!