Chocolate Fudge, Cranberry and Walnut Cookies
Cranberries add some fruity sourness and sweetness, chocolate chips make the fudgy cookies even fugdier. These deliciously chocolaty and moist cookies are hard to resist.
natural unsweetened, sifted
or light olive oil
quick-cooking or rolled
chocolate chips (semi-sweet)
Preheat the oven to 375℉ (190℃).
Coat two cookie sheets with cooking spray or lined with baking mats.
In a large mixing bowl, add the cocoa powder, butter, oil and brown sugar.
Stir with a wooden spoon until well blended.
Add applesauce and vanilla extract, mix until smooth and well combined.
In another medium bowl, whisk together flour, baking powder and salt.
Add the flour mixture into the cocoa batter, and mix with the same wooden spatula until just incorporated and moistened.
Fold in walnuts, cranberries, and chocolate chips until evenly distributed.
Drop the dough by tablespoonful.
Place 1 inch apart on prepared cookie sheets.
Press cookies with your fingers to desired thickness.
Bake in preheated oven for 10 to 15 minutes or until desired texture, if you prefer moist cookies, bake for about 10 minutes; if you prefer chewy cookies, bake for about 15 minutes.
Makes about 2 dozen cookies.
Let cookies cool on the sheets for a few minutes until they become firm.
Transfer the cookies onto wire racks, and cool completely.
Keep in an air-tight container for up to 1 week or freeze in a zip-lock bag for up to 1 month.