Double-Chocolate Cranberry Cookies - Martha Stewart Recipes

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Double-Chocolate Cranberry Cookies

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    Everyday Food, December 2009
    • Yield Makes 15 large cookies
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    Ingredients

    • 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

    Directions

    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.

    Recipe Reviews

    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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