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Double-Chocolate Cranberry Cookies

37

These chocolate cookies get an extra dose of Christmas spirit thanks to festive dried cranberries.

  • Servings: 15

Source: Everyday Food, December 2009

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.

Reviews Add a comment

  • MS10553092
    27 DEC, 2016
    also I would use milk chocolate chips for the chips to stir-in.. the bittersweet were fine for the batter (the part you melt)
    Reply
  • MS10553092
    27 DEC, 2016
    These are delish and so easy to make! My mom said they are to die for! Would be good swapping the cranberries for raisins, too!
    Reply
  • MS10671184
    11 FEB, 2011
    Yummy! I doubled the recipe, except for the baking powder, used my regular cookie scoop
    Reply
  • 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
    Reply
  • sorryhadenough
    19 JAN, 2011
    My cookies did not flatten at all. They have a cake-like texture. Thank goodness for the cranberries.
    Reply
  • 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.
    Reply
  • MS10446383
    21 APR, 2010
    Never, ever, ever make a single batch of these. ALWAYS a double batch. Take my word for it.
    Reply