about 3 dozen

In the summer of 2008 we celebrated a milestone anniversary at a luxury resort, Canoe Bay, in Wisconsin. The food there was chef driven and spectacular! The sent us home with some of these cookies for the road trip and were kind enough to share their recipe. These are of the chewy type- the tart cranberries and the rich dark chocolate are a nice pairing. When cranberries are out of season you can use frozen berries- just be sure to thaw them a bit for easier slicing.

1 cup unsalted butter- room temp

1/2 cup granulated sugar

1 cup brown sugar

2 t vanilla extract

2 eggs

2  1/4 cups flour

1 t salt

1 cup sliced cranberries

2 cups diced semi-sweet chocolate chunks

Preheat oven to 325 degrees. Line baking sheets with parchment paper or silpat.

Using an electric mixture, cream the butter and sugars until light and fluffy.

Add the eggs one at a time, beating after each addition. Add the vanilla, and beat till combined

Stir the flour and the salt together. Add to the wet mix and beat on low until just combined- scraping the sides down once.

Stir in the cranberries and chocolate chunks.

Drop by rounded spoonfuls on to the baking sheet leaving a couple inches of room for spreading between mounds.

Bake for about 15 minutes or until starting to brown on top and bottom.

Let rest on the pan for 5 minutes before cooling on a rack. When cool- store in an airtight container.

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