Cranberry Decadent Cookies

Posting this German cookie here for safekeeping until Christmas time. Have not tried this yet, but the combination of ingredients looks more than promising.

• Ready In: 35 mins
• Serves: 48

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

1. Preheat oven to 350 F (180 C). Line baking sheets with parchment paper.
2. Sift together flour, cocoa powder, ground cinnamon, baking powder and baking soda, and set aside.
3. 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.
4. 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.
5. Gradually add dry ingredients, mixing until combined.
6. Stir in by hand white chocolate chips, semi-sweet chocolate chips, and dried cranberries.
7. 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.
8. Store in airtight containers at room temperature for up to 1 month.