Whether you are baking a treat for the kids or planning on entertaining guests, these cranberry-chocolate cookies are sure to be well received. They are also very easy to make.
Cranberry and Chocolate Cookies
- 450 g bittersweet chocolate, coarsely chopped
- 1 cup all-purpose flour (leveled)
- 2½ tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- ¾ cup sugar
- ½ cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup dried cranberries
- Preheat oven to 175°C, with racks in upper and lower thirds.
- Place 280 g 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 remaining 170 g chocolate and cranberries.
- Drop dough by ¼ cupfuls, 8 cm apart, onto lined baking sheets.
- In batches, bake cookies until edges are dry and tops are cracked (about 15 minutes), rotating sheets halfway through.
- Let stand on sheets 4 minutes, then transfer to wire racks to cool.