The great thing about hot summer afternoons is that when we get home from work, the kitchen is warmer than usual since we don’t start blasting the air conditioning until we get home (and even then, my definition of cold is likely different than yours!). You might be thinking, “and why is this a good thing?”. Two words: softened butter.


One Year Ago: Bourbon-Marinated Pork Tenderloin
Two Years Ago: Cheesecake Extravaganza (a dozen forms of cheesecake!)
Three Years Ago: Caprese on a Stick


Cranberry Pecan Chocolate Chip Cookies
adapted from my salty chocolate chunk cookies

Ingredients:
-1 1/2 cups all-purpose flour
-1 tsp baking powder
-1/2 tsp kosher salt
-1/4 tsp baking soda
-1 stick unsalted butter, at room temperature
-3/4 cup (packed) light brown sugar
-1/2 cup sugar
-1/4 cup powdered sugar
-2 large egg yolks
-1 large egg
-1 tsp vanilla extract
-1/2 cup dried cranberries
-1/2 cup chopped pecans
-1/2 cup chocolate chips

Directions:
1. Preheat oven to 375F. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, and baking soda. Set aside.
3. Beat butter with brown sugar, granulated sugar, and powdered sugar for 3-4 minutes, until light and fluffy. Add egg yolks, egg, and vanilla, and beat for an additional 4-5 minutes, scraping down the sides as needed.
4. With the mixer on low, add dry ingredients, beating just until combined. Use a spatula to fold in chocolate chips, pecans, and dried cranberries.
5. Spoon rounded tablespoonfuls of cookie dough onto 2 baking sheets lined with parchment paper, leaving 1 inch between cookies. Bake each for 10-12 minutes, just until golden brown on the edges. Allow to cool slightly on baking sheets before transferring cookies to wire racks to cool completely.