Chewy chocolate, white chocolate chip, and cranberry cookies
If you’re craving some chewy cookies that offer a deep rich chocolate flavor, then this is the place to be! Here we’re going to show you how to toss together the most incredible cookie dough that will bake into thick, filling, mouthwatering chocolate, white chocolate, and cranberry cookies. But here’s the thing, this recipe comes with a euphoric dose of cannabutter, so you might need to adjust the ingredients to be comfortably compatible with your tolerance.
A unique combination with bite
The incredibly sweet and divine combination of white and milk chocolate is to die for, but these chewy cookies also come with a sour bite thanks to a generous portion of cranberry. It’s the perfect superfood that adds a little bit of something extra to this dessert, and it’s enough to tame the often-present green taste that goes along with most cannabis-infused edibles.
White chocolate chip chocolate and cranberry cookies recipe
If your palette is ready to try something new and exciting, then these delicious chewy cookies should hit the spot perfectly, but you will need to follow the directions and measurements closely for a successful batch. These cookies are super moist, and that’s part of the allure, but it also makes it so that a bit too much moisture can be devastating to the end results, so be sure to pay close attention when you measure out the ingredients.
Preparation time: 10 minutes
Cooking: 10 minutes
Servings: 16 cookies
- 1 egg
- 1 1/3 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1/3 cup white chocolate chips
- ¼ cup unsalted butter (softened)
- ¼ cup cannabutter (softened)
- ¼ cup dried cranberries
- 3 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon salt
- Cooking spray
- Cookie sheets (x2)
- Parchment paper
- Medium mixing bowls (2)
- Electric mixer
- Wooden spoon
Preheat the oven to 350°F and then use parchment paper to line 2 cookie sheets.
Combine the sugar, cocoa powder, vegetable oil, and both types of butter in a mixing bowl using an electric mixer until the ingredients reach a smooth and lump-free consistency.
Now toss in the egg and vanilla and mix the ingredients until those that were just added are thoroughly incorporated.
Sift all of the dry ingredients together in a bowl before slowly adding them to the wet mixture until it’s all been worked together to form a nice thick cookie dough.
Fold the white chocolate chips into the dough, and since the mixture is so thick, this may take a bit of arm work to accomplish without crushing all of the pieces so make sure to go slow.
Scoop anywhere from 1 to 2 tablespoons of cookie dough and then place it on one of the prepared cookie sheets.
Continue scooping and scattering the dough balls until all of the mixture has been divided into separate cookie portions.
Use a fork to gently flatten each scoop of cookie dough until they all have a nice flat surface.
Sprinkle the cranberries over the top of the cookies, and then use a spoon to press them into the top of the dough to ensure that they stay in place while they bake.
Bake the cookies for anywhere from 10 to 12 minutes, or until you notice darker edges forming.
Leave the chocolate cranberry cookies to cool for at least 30 minutes before either eating or storing them.
If you want these fresh, chewy cookies to maintain their softness and potency, then you’re going to need to store them in an airtight container that is kept away from extreme temperatures of direct sunlight. When stored this way, these treats can stay fresh for up to 2 weeks. Fridge or freezer storage guarantees a slight change in texture, but at that expense, you can stretch their shelf life up to 3-4 weeks, which means that you’ll have snacks all month long.