Double-Chocolate Cranberry Cookies

  • Servings: 15
Double-Chocolate Cranberry Cookies

Source: Everyday Food, December 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.


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