Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin well.
- Beat the butter and both sugars for 2 minutes until fluffy. Mix in the egg, yolk and vanilla.
- Stir in the flour, baking soda and salt just until combined, then fold in the chocolate chips.
- Press about 2 tablespoons of dough into each cup, filling it about two thirds full.
- Bake for 11 to 13 minutes until the edges are golden and the centers look slightly soft.
- Immediately press the center of each cookie with the back of a rounded tablespoon. Cool 10 minutes in the tin, then move to a rack.
- Simmer the cranberries, sugar and orange juice for 5 to 7 minutes until the berries pop, then cool completely.
- Pour hot cream over the chopped chocolate, wait 1 minute and stir until smooth. Spoon into the cups, top with the cranberries and let set for 20 minutes.
Notes
Make ahead: Bake the cups up to 4 days ahead and fill before serving.
Storage: Refrigerate filled cookies for up to 3 days.
Nutrition is an estimate per filled cookie cup.
