Double-Chocolate Cranberry Cookies
- 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
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.
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.
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.