Double-Chocolate Cranberry Cookies

15 large cookies

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


  • 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


  1. 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.

  2. 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.

  3. 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.

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