Dried Cranberry & Yogurt Chip Cookies
 
Ingredients
  • 2¼ cup bread flour*, unsifted
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter (2 sticks), softened
  • ¾ cup sugar
  • ¾ cup dark brown sugar, packed
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 cup yogurt chips
  • 1 cup dried cranberries
Instructions
  1. Preheat oven 350° F. (Original recipe calls for 375° F)
  2. Combine butter, sugar, and dark brown sugar and mix until creamy.
  3. Add eggs and vanilla extract. Mix.
  4. Add bread flour, baking soda, salt and mix until creamy and incorporated. Stir in yogurt chips and dried cranberries SHOPPING TIP: Yogurt chips can be purchased at Sprouts or Whole Foods markets.
  5. Chill dough for 2 hours or overnight.
  6. On parchment paper, drop heaping tablespoons of cookie dough and bake for 9 minutes. I tend to bake until the tops are just barely golden brown. Baking the cookies until they are still a little pale but this ensures a softer cookie, which I prefer. If you like your cookies crunchy, by all means bake them for 12-plus minutes.
Notes
NOTE: I learned from Alton Brown that using bread flour helps the cookie to retain moisture, creating a more moist cookie. Recipe adapted from Ghiradelli Chocolate.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2012/02/23/dried-cranberry-yogurt-chip-cookies/