Cocoa cookies with cranberries and chocolate chips

I love cookies. And I love any cookies containing chocolate, or at least cocoa. I don't know how many chocolate cookies recipes I have collected: some of them are written by hand on a notebook; some others have been selected on the web, gathered into a huge file and printed on paper so that I can easily consult them and take note of my changes and my comments; others are cut out recipes from magazines, stored into a binder; finally others are only listed on a page of my recipes notebook, with name and source because I haven't had time to copy them. And this collection increases as soon as I chance upon something inspiring.
And I also have a personal scale for rating them.
These cocoa cookies are part of the notebook list, even if the original recipe was (as usual) a bit different from the one I made. The result here is surprising, in particular with regard to the texture which I would define "sandy", due to the combination of flours, mostly gluten free. The cookies are in fact made with rice flour, corn starch and a small quantity of spelt flour, which can be replaced by a gluten-free flour in case of intolerance. My child in particular really appreciated them!

Cocoa cookies with cranberries and chocolate chips

makes about  35 - 40 small cookies

150 g rice flour

25 g whole grain spelt flour

50 g corn starch

50 g unsweetend cocoa powder

1/2 tsp baking soda

1 pinch sea salt

80 gr granulated unrefined cane sugar

40 gr granulated white sugar

90 g butter, softened

1 tsp pure vanilla extract

1 egg

30 g dried cranberries, chopped

70 g chocolate chips or chopped dark chocolate

Sift together the flours, cocoa and baking powder two or three times until well combined. Using a hand or an electric mixer, beat the butter with both sugars and salt until soft and creamy. Add the egg and vanilla extract and incorporate. Pour in the sifted powders and mix slowly until the mixture is combined; then stir in the chocolate chips and chopped cranberries and mix.

Then turn the dough out onto a work surface, and shape it into logs that are 3 to 4 cm in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 2 hours. I prefer to freeze them for at least 30 minutes and remove them from the freezer about 15 minutes before slicing. The dough can also be prepared in advance, shaped into logs  and kept in the freezer until needed.

Preheat the oven to 180°C (350 °F). Line one or more baking sheets with parchment paper or silicone mats.

Using a sharp thin knife, slice the logs into  1 cm thick discs. Arrange them, evenly spaced, on the baking sheets.

Bake the cookies, one sheet at a time, for 8 to 10 minutes; when you remove them from the oven they shall look uncooked and not firm, and so they have to be. As soon as they cool a bit, with the help of a spatula, transfer the cookies to a wire rack.