This holiday twist on the classic chocolate chip cookie is loaded with dried cranberries and dark chocolate chips. If you love nuts, go ahead and add up to ½ cup toasted, chopped nuts to the dough.
- 1½ cups gluten-free all-purpose flour (Bob's Red Mill Gluten Free 1-to-1 Baking Flour recommended)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 8 tablespoons butter, melted and cooled slightly
- ½ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ¾ cup dark chocolate chips
- ¾ cup dried cranberries
Preheat oven to 350° F. Line two baking sheets with parchment paper.
Whisk together the gluten-free flour, baking soda and salt together in a medium bowl.
In a large bowl, combine the melted butter, dark brown sugar, granulated sugar and vanilla extract. Mix until smooth.
Add the egg and mix until combined. The mixture should look like thick caramel sauce. Stop the mixer and add the flour mixture. Mix on medium speed until a thick dough forms. Add the chocolate chips and dried cranberries. Stir until incorporated.
Drop dough, about two tablespoons each, onto prepared cookie sheet. Space cookies about 2 inches apart.
Bake until golden brown, about 10 minutes. Rotate the baking sheets halfway through baking.
Allow the cookies to cool for five minutes and then transfer to a wire rack to cool.