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Gallery Double-Chocolate Cranberry Cookies Recipe Summary Servings: 15 Yield: Makes 15 large cookies

Ingredients Ingredient Checklist 16 ounces bittersweet chocolate, coarsely chopped 1 cup all-purpose flour, (spooned and leveled) 3 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon coarse salt 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup granulated sugar 1/2 cup packed light-brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup dried cranberries

Gallery Double-Chocolate Cranberry Cookies

Recipe Summary Servings: 15 Yield: Makes 15 large cookies

Double-Chocolate Cranberry Cookies

Double-Chocolate Cranberry Cookies

Double-Chocolate Cranberry Cookies

Recipe Summary Servings: 15 Yield: Makes 15 large cookies

Recipe Summary

Servings: 15 Yield: Makes 15 large cookies

Servings: 15

Yield: Makes 15 large cookies

15

Makes 15 large cookies

Ingredients

Ingredients

  • 16 ounces bittersweet chocolate, coarsely chopped 1 cup all-purpose flour, (spooned and leveled) 3 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon coarse salt 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup granulated sugar 1/2 cup packed light-brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup dried cranberries

Directions

Preheat oven to 350 degrees, with racks in upper andlower thirds. Place 10 ounces chocolate in aheatproof bowl set over (not in) a saucepan ofsimmering 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, beatbutter and sugars until light and fluffy. Add eggsand vanilla; beat until combined. Beat in meltedchocolate. With mixer on low, gradually add flourmixture; beat just until combined (do not overmix).Fold in 6 ounces chocolate and cranberries.

Drop dough by 1/4 cupfuls, 3 inches apart, ontoparchment-lined baking sheets. In batches, bakecookies until edges are dry and tops are cracked,15 to 17 minutes, rotating sheets halfway through.Let stand on sheets 3 minutes, then transferto wire racks to cool.

Reviews (7)

 Add Rating & Review     39 Ratings   5 star values:        6    4 star values:        6    3 star values:        16    2 star values:        8    1 star values:        3

Reviews (7)

Add Rating & Review     39 Ratings   5 star values:        6    4 star values:        6    3 star values:        16    2 star values:        8    1 star values:        3

Add Rating & Review

39 Ratings 5 star values: 6 4 star values: 6 3 star values: 16 2 star values: 8 1 star values: 3

39 Ratings 5 star values: 6 4 star values: 6 3 star values: 16 2 star values: 8 1 star values: 3

39 Ratings 5 star values: 6 4 star values: 6 3 star values: 16 2 star values: 8 1 star values: 3

  • 5 star values: 6 4 star values: 6 3 star values: 16 2 star values: 8 1 star values: 3

    Martha Stewart Member     Rating: 5 stars       12/27/2016   also I would use milk chocolate chips for the chips to stir-in.. the bittersweet were fine for the batter (the part you melt)  

Martha Stewart Member     Rating: 5 stars       12/27/2016   These are delish and so easy to make! My mom said they are to die for! Would be good swapping the cranberries for raisins, too!  

Martha Stewart Member     Rating: Unrated       02/11/2011   Yummy! I doubled the recipe, except for the baking powder, used my regular cookie scoop  

Martha Stewart Member     Rating: Unrated       02/02/2011   I cut the recipe in half and used only 6oz semi-sweet chocolate chips. It turned out great, however I felt like the cookies were too big. It was crispy on the outside and chewy inside. Next time I'm going to make it a bit smaller  

Martha Stewart Member     Rating: Unrated       01/19/2011   My cookies did not flatten at all. They have a cake-like texture. Thank goodness for the cranberries.  

Martha Stewart Member     Rating: Unrated       12/24/2010   these are good but don't make them too big; a 1/4 c of dough i sjust too much for a cookie. Use about half that amount and reduce cooking time. Do watch out to not overbake as they will get hollow in the middle and too crunchy.  

Martha Stewart Member     Rating: Unrated       04/21/2010   Never, ever, ever make a single batch of these. ALWAYS a double batch. Take my word for it.

    Martha Stewart Member

    Rating: 5 stars 12/27/2016

also I would use milk chocolate chips for the chips to stir-in.. the bittersweet were fine for the batter (the part you melt)

Rating: 5 stars

These are delish and so easy to make! My mom said they are to die for! Would be good swapping the cranberries for raisins, too!

Rating: Unrated 02/11/2011

Yummy! I doubled the recipe, except for the baking powder, used my regular cookie scoop

Rating: Unrated

Rating: Unrated 02/02/2011

I cut the recipe in half and used only 6oz semi-sweet chocolate chips. It turned out great, however I felt like the cookies were too big. It was crispy on the outside and chewy inside. Next time I’m going to make it a bit smaller

Rating: Unrated 01/19/2011

My cookies did not flatten at all. They have a cake-like texture. Thank goodness for the cranberries.

Rating: Unrated 12/24/2010

these are good but don’t make them too big; a 1/4 c of dough i sjust too much for a cookie. Use about half that amount and reduce cooking time. Do watch out to not overbake as they will get hollow in the middle and too crunchy.

Rating: Unrated 04/21/2010

Never, ever, ever make a single batch of these. ALWAYS a double batch. Take my word for it.

All Reviews for Double-Chocolate Cranberry Cookies

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Double-Chocolate Cranberry Cookies

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest