Double-Chocolate Cranberry Cookies

Name: Double-Chocolate Cranberry Cookies
Ingredients: 16 ounces bittersweet chocolate, coarsely chopped; 1 cup all-purpose flour, (spooned and leveled); 3 tablespoons unsweetened cocoa powder; 1 teaspoon baking powder; 0.5 teaspoon coarse salt; 0.5 cup (1 stick) unsalted butter, room temperature; 0.75 cup granulated sugar; 0.5 cup packed light-brown sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 0.5 cup dried cranberries

3.0

(38)

6 Reviews

By

Martha Stewart Editors

Updated on June 12, 2017

Servings:

15

Yield:

15 large cookies

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

Ingredients

16 ounces bittersweet chocolate, coarsely chopped
1 cup all-purpose flour, (spooned and leveled)
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon coarse salt
½ cup (1 stick) unsalted butter, room temperature
¾ cup granulated sugar
½ cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup dried cranberries

Directions

Preheat oven to 350 degrees, with racks in upper andlower thirds. Place 10 ounces chocolate in aheatproof bowl set over (not in) a saucepan ofsimmering 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, beatbutter and sugars until light and fluffy. Add eggsand vanilla; beat until combined. Beat in meltedchocolate. With mixer on low, gradually add flourmixture; beat just until combined (do not overmix).Fold in 6 ounces chocolate and cranberries.
Drop dough by 1/4 cupfuls, 3 inches apart, ontoparchment-lined baking sheets. In batches, bakecookies until edges are dry and tops are cracked,15 to 17 minutes, rotating sheets halfway through.Let stand on sheets 3 minutes, then transferto wire racks to cool.