The sun comes out and Portland comes alive. We had a great time planting in the garden, running through the sprinklers and basked in the sheer joy and excitement of leaving our jackets in the closet. While every region is experiencing strange weather patterns I so miss the traditional spring-time ramp up into 90 degree summer days. We go from 50 to 90 overnight! The adjustment is kind of tough on our vampire bodies but no one will dare to complain, as we’re too grateful for it when it arrives.
Sunday morning I met my friend Amy for a 10am Barre3 class. Moms out there, do you know that Barre3 has on site child care available? Bryce really likes to come to class with me. I give her a kiss before I run off telling her I’ll return with bigger muscles which, she really finds amusing.
We went home after a little yogurt snack and decided to make cookies — but let me be clear that this is not your average cookie. This is one of the best recipes I have, as in, one that I pull out on those oh-so-special moments to please a crowd. Soft-ish cookies are the way I like to roll. I’m not really into the hard, crumbly cookie types — making only an exception for shortbread — now that stuff really gets me.
These things are heavenly. The textures are amazing — soft on the inside with a light crisp on the outside. They’re made with dark chocolate and dried cranberries so they’re even loaded with antioxidants. The kosher salt in the recipe makes for a bitter-sweet, salty perfection in each bite that is absolutely divine.
Dark Chocolate Cranberry Cookies
2 ¼ c all-purpose flour
¾ tsp baking soda
1 tsp baking powder
1 tsp kosher salt
8 tbsp (1 stick) unsalted butter, room temperature
⅔ c packed dark brown sugar
⅔ c granulated sugar
2 large eggs
1 tsp pure vanilla extract
8 oz dark chocolate chips
1 c dried cranberries
Preheat oven to 375 degrees and position the rack in the middle of the oven. If you’re not using a non-stick cookie sheet then grease or line with parchment paper.
In a large bowl using a hand-held or stand up mixer, cream the butter and sugars until they’re light and fluffy, about 3-4 minutes. Add the eggs and the vanilla.
In a separate bowl, sift the flour, the baking soda, baking powder and salt. Add to the wet mixture and combine. Stir in the cranberries and chocolate chips with a wooden spoon.
Scoop by the heaping tablespoon full onto the cookie sheets. Bake until golden and chewy, 12-15 minutes. Transfer the cookies to a rack to cool.
Have a great day!