Double-Chocolate Cranberry Cookies
Everyday Food, December 2009
- Yield Makes 15 large 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.
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