The basis of this recipe comes from a tried and true chocolate chip cookie recipe that came from my sister some years ago. We’ve had it so long that no one even remembers where it came from (but if anyone knows, I’ll certainly credit it). These are the best chocolate chip cookies, and super easy to make. I’ve used all sorts of mix-ins over the years.
A little while ago I picked up some lemon chips at the Bulk Barn and wasn’t quite sure what I was going to use them in, but they naturally migrated towards a cookie recipe. Also calling to me were the delicious (and local!) dried cranberries from Terra Beata that I’d picked up (check them out, they are so much softer and juicy than many other dried cranberries I’ve had). The almonds followed suit, and this resulted in a slightly tart, nutty sweet chewy cookie that was exactly what I was going for. Here’s the recipe, which makes about two dozen, depending on how big you roll them:
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup lemon chips (you could also substitute white chocolate)
- 3/4 cup dried cranberries
- 3/4 cup slivered almonds
- 1/2 cup butter
- 1/2 cup vegetable shortening
- 1 cup white sugar
- 1 cup golden cane sugar (the original calls for brown sugar)
- 2 eggs
- 1/2 tsp vanilla
Preheat oven to 375 degrees
Mix flour, soda and salt in a bowl, and then mix in lemon chips, cranberries and almonds.
In stand mixer, beat together butter and shortening. Add both sugars and blend until creamy. Add eggs one at a time, then vanilla. Slowly add dry ingredients until fully incorporated.
Roll into balls of desired size (I went for between 1.5-2 tablespoons), and arrange on parchment lined and lightly sprayed/greased cookie sheet. Bake for 8-10 minutes until golden brown, then cool fully on cooling rack.