Double-Chocolate Cranberry Cookies

Source
Everyday Food, December 2009
Double-Chocolate Cranberry Cookies
  • servings 15

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. Step 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. Step 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. Step 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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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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