Double Chocolate Cranberry Chunkies
YIELD Makes about 1 dozen (4-inch) cookies
|1‑3/4||cups all-purpose flour|
|1/3||cup unsweetened cocoa powder|
|1/2||teaspoon baking powder|
|1||cup (2 sticks) butter, softened|
|1||cup granulated sugar|
|1/2||cup packed brown sugar|
|2||cups semisweet chocolate chunks or large chocolate chips|
|3/4||cup dried cranberries or dried tart cherries|
|Additional granulated sugar|
- Preheat oven to 350°F. Combine flour, cocoa, baking powder and salt in small bowl; set aside.
- Beat butter, 1 cup granulated sugar and brown sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg and vanilla until well blended. Gradually beat in flour mixture at low speed until blended. Stir in chocolate chunks and cranberries.
- Drop dough by level 1/4 cupfuls onto ungreased cookie sheets, spacing 3 inches apart. Flatten dough with bottom of glass that has been dipped in additional granulated sugar until 2-1/2 inches in diameter.
- Bake 11 to 12 minutes or until cookies are set. Cool 2 minutes on cookie sheets; transfer to wire racks. Cool completely.
To make smaller cookies, drop dough by tablespoonfuls onto ungreased cookie sheets, spacing 2 inches apart. Flatten dough until 1-1/2 inches in diameter as directed in step 3. Bake cookies 10 to 11 minutes or until set. Makes 3 dozen (2-1/2-inch) cookies.
This recipe appears in: Chocolate
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