Easy Dark Chocolate Chunk & Cranberry Cookies

1. 1

   Preheat the oven to 360u00b0F. Line 2 rimmed baking sheets with foil or parchment paper.

2. 2

   Melt the butter in a heavy bottomed pan over the lowest heat possible, stirring occasionally.

3. 3

   In a bowl, whisk together the dry ingredients- the flour, baking powder, baking soda. Set aside.

4. 4

   Pour the melted butter into a large bowl and whisk in the brown and white sugar. Add the egg and Vanilla, whisking until just combined. Add the dry ingredients until barely blended. Fold in the chocolate and cranberries.

5. 5

   Refrigerate for 5 minutes then roll into 3 tablespoon balls and space out on the lined pans, leaving at least 3 inches between each cookie. Bake until the tops are cracked and lightly golden, 10-12 minutes. Rotate the pan halfway through.

6. 6

   Cool on the pan for 2 minutes, the move to a wire rack to cool completely.

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