Spiced Cranberry-Pecan Chocolate-Chip Cookies By Chris Hoelck
Time: Medium
Tools: Half the Kitchen
Diet: The Fall diet
Yield: 65 Cookies
Ingredients
12-1/2 oz. (2-3/4 cups) all-purpose flour
1 tsp. baking soda
1 tsp. kosher salt
8 oz. (16 Tbs.) unsalted butter
2 tsp. ground cinnamon
1 tsp. ground cardamom
1/2 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground cloves
3/4 packed cup light brown sugar
1/2 cup granulated sugar
1/4 cup turbinado sugar
2 large eggs, lightly beaten
2 tsp. pure vanilla extract
2 cups bittersweet chocolate chips or chunks (about 12 oz.)
1 cup dried cranberries (about 5 oz.)
1 cup toasted pecan halves, chopped (about 3-1/2 oz.)
1: In a medium bowl, whisk the flour, baking soda, and salt.
2: In a medium saucepan over low heat, begin melting the butter. When about half of the butter is melted, stir in the cinnamon, cardamom, ginger, nutmeg, allspice, and cloves. When the butter is completely melted, remove the pan from the heat.
3: In a large bowl, combine the sugars. Pour the warm butter over the sugars, and stir to combine. Stir in the eggs and then the vanilla. Add the dry ingredients, and stir to form a soft, moist dough. Fold in the chocolate chips, cranberries, and pecans.
4: Transfer the dough to an airtight container, and refrigerate overnight or up to 3 days.
5: Position a rack in the center of the oven, and heat the oven to 400°F. Line two (or more) rimless baking sheets with parchment. Portion golf-ball-size pieces (about 1 Tbs. each) of the dough onto the baking sheets, leaving a couple of inches between each piece of dough. (Aim for a dozen on each sheet.)
6: Bake the cookies for 4 minutes; rotate the cookie sheet 180 degrees, and bake for another 4 minutes. (The cookies will be brown on the edges, but may appear soft in the center. They’ll set up.) Let cool on the baking sheet for about 10 minutes, then transfer to a cooling rack. Store in an airtight container for up to 3 days.