Double-Chocolate Cranberry Cookies

i haven't been adding much variety to my baking lately. i really just haven't had the time (or i've been mind-numbingly repeating recipes that are already on here). what with hosting and cooking my first tday dinner, decorating for christmas, weekend trips to midland, studying for finals, writing papers, etc., etc....


but i finally got around to trying out a new recipe last night and i have to say - they're hard to stop eating. so, you've been warned. i didn't take any pics of the process because said process was accompanied by grilled shrimp w/ chimichurri sauce, caramelized onions, french onion soup, and intermittent trips to the store for charcoal and mucinex. even when we're sick, the boy and i eat like royalty. :)

and, ready, go...

Double-Chocolate Cranberry Cookies



what you'll need:

HARDWARE:
a small saucepan
a heatproof bowl
a wooden spoon
a medium bowl
a whisk
a large bowl
an electric mixer
2 cookie sheets

COOKIE DOUGH:
10 oz of bittersweet chocolate
1 C flour (all-purpose)
3 tbsp unsweetened cocoa powder
1 tsp baking powder
1/2 tsp coarse salt
1/2 C unsalted butter, room temperature
3/4 C granulated sugar
1/2 C packed brown sugar
2 lg eggs
1 tsp vanilla extract
1/2 C dried cranberries



what to do:

COOKIE DOUGH:
preheat the oven to 350.
fill the small saucepan with water and bring to a boil.
place 10 oz of chocolate into the heatproof bowl and set the bowl over (not in) the saucepan to create a double-boil.
stir until melted; set aside.
whisk together the flour, cocoa, baking powder, and salt in the medium bowl.
in the large bowl, using the electric mixer, beat together the butter, sugars, eggs, and vanilla.
after fully mixed, beat in the melted chocolate.
with the mixer on low, gradually add the flour mixture until completely combined.
fold in the cranberries.
place dough in 1/8 C measurements onto 2 cookie sheets.
cook 16-20 minutes, rotating the sheets from top to bottom racks half-way through baking.

and enjoy!!