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Double-Chocolate Cranberry Cookies

  • Servings: 15
  • Yield: Makes 15 large cookies
Double-Chocolate Cranberry Cookies

Source: Everyday Food, 2009


  • 16 ounces bittersweet chocolate, coarsely chopped
  • 1 cup all-purpose flour, (spooned and leveled)
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup dried cranberries


  1. Preheat oven to 350 degrees, with racks in upper and
    lower thirds. Place 10 ounces chocolate in a
    heatproof bowl set over (not in) a saucepan of
    simmering water. Stir until melted; set aside.
    In a medium bowl, whisk together flour, cocoa,
    baking powder, and salt.

  2. In a large bowl, using an electric mixer, beat
    butter and sugars until light and fluffy. Add eggs
    and vanilla; beat until combined. Beat in melted
    chocolate. With mixer on low, gradually add flour
    mixture; beat just until combined (do not overmix).
    Fold in 6 ounces chocolate and cranberries.

  3. Drop dough by 1/4 cupfuls, 3 inches apart, onto
    parchment-lined baking sheets. In batches, bake
    cookies until edges are dry and tops are cracked,
    15 to 17 minutes, rotating sheets halfway through.
    Let stand on sheets 3 minutes, then transfer
    to wire racks to cool.

Reviews (5)

  • JacquelinB 11 Feb, 2011

    Yummy! I doubled the recipe, except for the baking powder, used my regular cookie scoop

  • Madhi 2 Feb, 2011

    I cut the recipe in half and used only 6oz semi-sweet chocolate chips. It turned out great, however I felt like the cookies were too big. It was crispy on the outside and chewy inside. Next time I'm going to make it a bit smaller

  • sorryhadenough 19 Jan, 2011

    My cookies did not flatten at all. They have a cake-like texture. Thank goodness for the cranberries.

  • 101cook 24 Dec, 2010

    these are good but don't make them too big; a 1/4 c of dough i sjust too much for a cookie. Use about half that amount and reduce cooking time. Do watch out to not overbake as they will get hollow in the middle and too crunchy.

  • chiffonade 21 Apr, 2010

    Never, ever, ever make a single batch of these. ALWAYS a double batch. Take my word for it.

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