Life doesn’t get much better than homemade chocolate chip cookies. Boston University’s Sargent Choice has improved this classic indulgent into a richer, healthier version–with added cranberries for hidden flavor. Using this recipe, I began by soaking 2/3 of a cup of cranberries in water, simultaneously combining the dry ingredients in a separate bowl. Sargent’s healthier alternatives emphasize using whole wheat flour and I opted for not adding salt (who needs more sodium?). Since the thick batter would cause the cookies to greatly expand, we spaced small tablespoons of the dough far apart on the pan. The sweet bursts of cranberry combined with melted chocolate further persuades me to always trust Sargent in satisfying my healthy and chocolatey needs.
Chocolate Chip Cranberry Cookies