chunky holiday cookies

Every year around the holidays, J asks when we are going to have the 'chunky cookies'.  He calls them chunky because they are a traditional chocolate chip cookie base full of semi-sweet chocolate chips, white chocolate chips (optional), cranberries, and nuts.  Every time you take a bit of these cookies, they are full of flavour and you get a little bit of everything.  They are also super easy to make and last a very long time in a sealed container.  They are the perfect cookie to make for the holidays because not only do they take Christmas-y, they look the part as well!
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ingredients.
Serves 2

1 tsp baking soda
½ tsp baking powder
¾ tsp salt
2 ¾ cup all-purpose flour
¾ cup sugar
¾ cup brown sugar
​1 cup softened butter
1 cup semi-sweet chocolate chips
½ cup white chocolate chips (optional)
1 cup dried cranberries
½ cup chopped pecans or walnuts
2 eggs
2 ½ tsp vanilla

instructions.

  1. PREP IT. Preheat the oven to 350° F and line two baking sheets with parchment paper.

  2. COMBINE THE DRY INGREDIENTS. In a large bowl, sift together the baking soda, flour, baking powder, and salt.  Whisk together and set aside.

  3. MIX IT UP.  Using your mixer, cream the butter for about 1 minute until soft and fluffy. Then add the sugars and mix for another 1-2 minutes.  The ingredients should be very light.  On a slow setting, gently mix in the eggs, one at a time, and then the vanilla.  Once all the ingredients are thoroughly combined, slowly add in the dry ingredients.  Mix together well. 

  4. ADD THE GOODIES.  Remove the bowl from the mixer, and add in the chocolate chips, nuts, and cranberries, stirring together with a wooden spoon.  Continue to fold in the dough, ensuring that all the goodies are spread throughout the mixture.   Then roll into 2 inch balls and place on the lined baking sheet.  Gently press and spread with a spoon or fork. 

  5. BAKE & ENJOY. Bake the cookies for about 15-20 minutes, or until they are golden brown on the edges.  Remove from the oven and leave on the baking sheet for 1-2 minutes.  Then transfer to a wire baking rack and allow to sit for at least 10-15 minutes.  Store cookies in air-tight container.
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