Ingredients:
2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
1/2 cup granulated sugar
1 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
1 cup white chocolate chips
1 cup semi-sweet chocolate chips
1 cup dried cranberries
Directions:
Preheat oven to 350 F (180 C). Line baking sheets with parchment paper.
Sift together flour, cocoa powder, ground cinnamon, baking powder and baking soda, and set aside.
In a large bowl use an electric mixer to beat butter, shortening, granulated sugar and brown sugar until light and fluffy. Add eggs, one at a time, mixing until fully combined before next addition.
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 by hand white chocolate chips, semi-sweet chocolate chips, and dried cranberries.
Drop 1 tablespoon of dough at a time onto baking sheets, spacing cookies about 2 inches apart. Bake for 8 to 10 minutes or until firm. Let cool for 1 minute then transfer to a wire rack to cool completely.
Store in airtight containers at room temperature for up to 1 month.
Servings: 48
Time preparation: 25 min.
Time total: 35 min.