Chocolate Cranberry Pecan-Nut Cookies
One store in South Africa has just started offering dried cranberries for sale. You can not imagine what this has done to my tummy. I love cranberries and if dried is all I can get - I will take them - even when tiny little packs cost me a holy fortune
One store in South Africa has just started offering dried cranberries for sale. You can not imagine what this has done to my tummy. I love cranberries and if dried is all I can get - I will take them - even when tiny little packs cost me a holy fortune
- Carbohydrate 8.1473724688712 g
- Cholesterol 13.2852 mg
- Fat 6.2007175864729 g
- Fiber 0.54861730181139 g
- Protein 0.9608135200319 g
- Saturated Fat 3.03541272371451 g
- Serving Size 1 1 Cookie (18g)
- Sodium 51.83537247251 mg
- Sugar 7.59875516705981 g
- Trans Fat 0.42316657839287 g
- Calories 90 calories
Step-by-step
- Preheat oven to 350F / 180C / Gas Mark 4
- Sift together the flour, salt and baking soda.
- Beat the butter until light and creamy. Add the egg and mix. Add in the flour mixture, then the chocolate, cranberries, and pecans.
- When all mixed, dollop 1 tablespoon sized mounds onto a greased baking sheet and bake for 13-15 minutes, or until golden brown.
Softened butter does the heavy lifting in this dough by trapping air during the creaming stage, which creates the physical structure necessary for proper spreading in the oven. Without sufficient aeration at this initial mixing phase, cookies emerge dense rather than light. Bakers working through large batches often find that these treats improve significantly by the second day as moisture redistributes evenly among the flour, dried fruit, and nuts.
- Beat the butter at room temperature until it achieves a visibly pale, fluffy consistency before adding the egg.
- Sift the flour, baking soda, and salt together to evenly distribute the chemical leavener and prevent bitter pockets of soda.
- Maintain a consistent oven temperature of 350 degrees Fahrenheit to ensure uniform edge browning during the 13 to 15 minute baking window.
- Store baked goods in an airtight container at room temperature for up to four days to let the flavors meld.
Staling happens through retrogradation of starch molecules, but trapping the remaining moisture preserves tenderness over multiple days. Letting baked goods rest unbothered on the hot sheet pan for two minutes post-oven allows the centers to set completely without overcooking.
