Cranberry Chocolate Chip Cookies with Espresso Swirl
A unique twist on classic cookies, combining tart cranberries, sweet chocolate chips, and a bold espresso swirl for the ultimate treat.
Ingredients
Cookies:
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup dried cranberries
Espresso Swirl:
- 1 ½ tsp instant coffee powder
- 1 tbsp hot water
- 2 tbsp powdered sugar
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt.
- Cream Butter & Sugar: Beat softened butter and brown sugar until smooth and fluffy.
- Add Wet Ingredients: Mix in the egg and vanilla extract.
- Add Cranberries & Chocolate: Stir in the chocolate chips and dried cranberries.
- Scoop Dough: Drop dough onto the baking sheet, spaced apart.
- Bake: Bake for 10-12 minutes, until golden. Let cool on a wire rack.
- Prepare Espresso Swirl: Dissolve coffee powder in hot water, then whisk in powdered sugar.
- Drizzle Espresso: Once cookies are cool, drizzle the espresso mixture over the top.
Notes
Nutritional Values (Per Serving)
- Calories: 160 kcal
- Total Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Iron: 4%
- Vitamin C: 2%
- Calcium: 3%
- Vitamin A: 5%
- Magnesium: 3%
Additional Notes/Tips
- Want more espresso flavor? Add a shot of espresso to the dough.
- For a bit of crunch, sprinkle some chopped nuts into the dough.
- Don’t skip the cooling time—it helps set the espresso drizzle.
- Store cookies in an airtight container for up to 3 days.