- 32
- 5 mins
- 40 mins
Ingredients
- 5 Tbsp unsalted butter, cut into several equal pieces
- 12 oz semisweet chocolate chips
- 3 oz unsweetened chocolate, chopped
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 3/4 c packed light brown sugar
- 1/4 c white whole wheat flour
- 2 Tbsp cocoa powder (not Dutch-processed cocoa)
- 1/2 tsp salt
- 1/2 c dried cranberries
- 3/4 c toasted pecans, roughly chopped
Preparation
Step 1
1. Heat oven to 350 degrees F. Combine butter, 6 oz chocolate chips, and unsweetened chocolate in a bowl and microwave 1 minute. Let sit 5 minutes. Stir until smotth. If necessary, micorwave for 10-second intervals until smooth.
2. Beat eggs, vanilla and sugar in bowl of stand mixer fitted with whisk for 2-3 minutes until pale. Add chocolate mixture; beat until combined.
3. Sift flour and cocoa into small bowl. Stir in salt. Add all at once to mixing bowl and beat on low until just combined. Fold in by hand the remaining chocolate chips, cranberries, and pecans. Drop by heaping tablespoons 1 inch apart on 2 parchment-line baking sheets. Bake - one sheet on top rack, one on middle, switching halfway through - 10 to 12 minutes, until edges are set but center is slightly underdone. Let sit 5 minutes; transfer to cooling racks.