Cranberry Pecan Chocolate Chip Cookies

Looking for a holiday spin on traditional chocolate chip cookies? This is my favorite chocolate chip recipe. The fillings are easily interchangeable. 

What you need: 
1 bag of milk chocolate chips 
1/2 cup craisins I used sugar free 
1 cup chopped pecans 
2 eggs 
2 1/2 sticks butter
1 2/3 cup white sugar 
1 2/3 cup brown sugar 
2 tsp vanilla 
1 tsp sea salt 
1 1/2 tsp baking powder 
1 2/3 tsp baking soda 
1 2/3 cup bread flour 
2 cups minus 2 tbsp cake flour 
I know it’s a lot of ingredients but I prooooomise you it is worth it! 
Preheat oven to 350 
Cream butter and sugars. Add vanilla and eggs. Mix until smooth. Add dry ingredients. Do not over stir! Adding too much air will make your cookies cakey. Use your hands if you need to. Add chocolate, craisins and nuts. Refrigerate for 30 minutes. I use a small icecream scoop with lever to make it easy to get portions right.   Bake for 10 minutes. You want to take them out as soon as the edges start browning. It’s ok if the center looks undone. If you wait until the top is brown or even starts to brown then you will have hard cookies. Let cookies cool on the baking sheet for a few minutes to finish cooking then transfer to a cooling rack. Enjoy!

*tip if you freeze your chocolate before baking the chips will hold shape and not turn the batter brown. 

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