Ingredients
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2 cups flour
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1/2 cup cocoa powder
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1 teaspoon cinnamon
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 cup butter, softened
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1/2 cup Crisco shortening
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1/2 cup sugar
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1 cup firmly packed brown sugar
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2 large eggs
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1 teaspoon vanilla
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1 teaspoon instant coffee granules
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1 cup white chocolate chips
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1 cup semi-sweet chocolate chips
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1 cup dried cranberries
Instructions
- Set oven to 350 degrees.
- Grease 2 baking sheets, or line with parchment paper.
- Sift together flour, cocoa powder, cinnamon baking powder, baking soda; set aside.
- In a large bowl, beat butter, shortening, white and brown sugar until light and fluffy.
- Add eggs, mix well until fluffy.
- In a Small cup, mix together the vanilla and the coffee, until the coffee is dissolved, then add to the butter mixture; beat to combine.
- Gradually add dry ingredients, mixing until combined.
- Stir in the baking chips and dried cranberries.
- Drop 1 tablespoon of dough at a time onto baking sheet, spacing about 2" apart.
- Bake for 8-10 minutes.
- Let cool 1 minute, then transfer to a wire rack to cool.
- Store cookies in an airtight container at room temperature for up to 1 month.