A note of caution: These cookies are a rare breed. They are not very good straight out of the oven. If you have the willpower let them cool down, or even (I know, this is a lot to ask) wait for the next day to eat them. They don't come into thier full chewy, brownie like glory until they have had time to rest a bit. If need be, go ahead and eat one right away, just know that it is only a mere glimpse at how good they will be later.
Double-Chocolate Cranberry Cookies
Adapted from Everyday Cooking
- 10 oz. bittersweet chocolate, coarsely chopped
- 1 cup all-purpose flour
- 3 tbl. unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 oz white chocolate chips (or really any kind of chocolate you want)
- 1/2 cup dried cranberries
- 1/2 cup walnuts coarsely chopped
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper.
Melt the chocolate in either a double boiler, or in a heatproof bowl over a saucepan with simmering water. Make sure to stir the chocolate regularly. Once the chocolate is melted set it aside.
In another bowl combine the flour, cocoa, baking powder and salt. Whisk them together.
In a large bowl beat the butter and sugars together, then add the eggs and vanilla. Once everything is combined beat in the melted chocolate.
Slowly add the flour mixture, beating as you go.
Fold in the chocolate, cranberries and walnuts.
Drop the dough onto the parchment lined baking sheets, a heaping tablespoon full for each cookie. Bake the cookies until they are dry around the edges and have cracks on the top. It should be about 13 minutes per batch.
Remove from the oven, allowing to cool for three minutes on the cookie sheet and then transferring them to cooling racks.