I don’t know about you, but I love a good, crispy cookie. Don’t get me wrong, I love the traditional chewy types (I have one favorite chewy cookie recipe in particular that I will share with you later…), but the crispy ones always get me. My mother, my younger sister, and I had a little cookie basket company in Hawaii. It was seasonal, usually during Christmas and my mom and I baked cookies like crazy. I remember coming home from school and after dinner, my mom and I would start baking into the night. We worked our asses off and for some strange reason it never really bothered me. I actually enjoyed it! In my home, I only have two cookies that I bake all the time, even though I have a ton of tried and true cookie recipes. The C-5 is one of them.
Butter 2 sticks
Sugar 3/4 cup
Brown Sugar 3/4 cup
Vanilla Extract 1 Tbsp.
Flour 2 and 1/4 cup
Salt 1/2 tsp.
Baking Powder 2 tsp.
Baking Soda 1 tsp.
Chocolate Chips 12-16 ounces
Dried Cranberries 8-12 ounces
- Preheat oven to 350 degrees.
- In a mixing bowl, cream butter, sugar, and brown sugar.
- Add egg and vanilla. Mix well.
- In another bowl, mix together the flour, salt, baking powder, and baking soda.
- Add dry ingredients to butter mixture in 3 parts. Mix well.
- Add your favorite chocolate chips (I use dark chocolate) and dried cranberries.
- On a baking sheet, drop dough by tablespoon full, about an inch and a half apart.
- Press down gently with sugar to flatten slightly (about 1/2 inch thickness)
- Bake 7 minutes, turn, then bake 5-7 more minutes or until golden brown. (ovens vary)
- Cool on cookie sheet. Cookies should be crisp all the way through.
*substitutions and additions may include: butterscotch chips, peanut butter chips, carob chips, dried blueberries, dried cherries, your favorite nut(s)*