Double Chocolate Cranberry Cookies

By Jaclyn

Ingredients

• 16 oz. bittersweet chocolate, coarsely chopped
• 1 c. flour
• 3 T. unsweetened cocoa powder
• 1 tsp. baking powder
• 1/2 tsp. coarse salt
• 1/2 c. unsalted butter, room temp
• 3/4 c. sugar
• 1/2 c. packed light-brown sugar
• 2 large eggs
• 1 tsp. vanilla
• 1/2 c. dried cranberries

Preparation

Step 1

1. Preheat oven to 350 with racks in upper and lower thirds. Place 10 oz chocolate in microwave and melt; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, and salt.

2. 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 6 oz chocolate and cranberries.

3. Drop dough by 1/4 cupfuls, 3 in apart. Bake until edges are dry and tops cracked, 15-17 minutes, rotating sheets halfway through. Let stand on sheets for 3 min then transfer to wire racks to cool.