Indulge in the delightful fusion of flavors with our Whole Wheat Cranberry Ginger Chocolate Chip Cookies! These cookies are not just a treat; they're a wholesome experience that combines the nutty goodness of whole wheat flour with the sweet-tart burst of cranberries, the warm spice of ginger, and the rich decadence of chocolate chips. Perfect for a cozy afternoon snack or a special dessert, these cookies are sure to impress your family and friends. Plus, they’re quick to make, taking just 22 minutes from start to finish! Ready to elevate your cookie game? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup chopped crystallized ginger
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together whole wheat flour, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until fully incorporated and smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the dried cranberries, chopped crystallized ginger, and chocolate chips using a spatula, ensuring even distribution throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie dough ball slightly with the back of a spoon or your fingertips.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Measure Accurately: For the best results, use a kitchen scale to measure your flour. Too much flour can lead to dry cookies.
- Softened Butter: Make sure your butter is softened to room temperature for easy creaming with the sugars. This ensures a light and fluffy cookie texture.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to tough cookies.
- Chill the Dough: If you have time, consider chilling the dough for about 30 minutes before baking. This helps the flavors meld and can improve the texture.
- Watch the Oven: Every oven is different, so keep an eye on your cookies as they bake. They should be lightly golden around the edges and slightly soft in the center when you take them out.
- Storage: To keep your cookies fresh, store them in an airtight container. You can also freeze them for longer shelf life; just thaw at room temperature when you're ready to enjoy!
Nutrition Facts
Calories: 150kcal
Carbohydrates: 19g
Protein: 2g
Fat: 8g
Saturated Fat: g
Cholesterol: 20mg
