Double the Chocolate, Double the Fun

that's the way the chocolate cookie crumbles

So. New year. New mixer (thanks, mom!). New cookie recipe.

I’ve had my eye on these cookies for a while, since they have two kinds of chocolate and one of my new favorite ingredients, Craisins. The dough looks a lot like brownie batter once it all comes together, and these cookies actually taste a lot like brownies after they’re baked. They’re a little crispy on the outside and chewy inside. Which sounds like a pretty great way to break those pesky New Year’s resolutions, too.

Double Chocolate & Cranberry Cookies
– 2 cups (1 bag) of Hershey’s special dark chocolate chips
– 1 cup of flour
– 3 tablespoons of unsweetened cocoa powder
– 1 teaspoon of espresso powder
– 1 teaspoon of baking powder
– ½ teaspoon of salt
– ½ cup (1 stick) of unsalted butter, at room temperature
– ¾ cup of sugar
– ½ cup of brown sugar
– 2 large eggs
– 1 teaspoon of vanilla
– ½ cup of dried cranberries (like Craisins)

Heat your oven to 350º.

In a heatproof bowl over of a pot of simmering water, melt 1½ cups of the special dark chocolate chips (you could use a double boiler if you have one), then set aside. In a medium bowl, mix together the flour, cocoa powder, espresso powder, baking powder and salt. Set aside.

In a large mixing bowl, cream the butter and sugars together. Add the eggs and vanilla and beat until light and fluffy. Next, beat in the melted chocolate. Then add the flour mixture a little a time and beat until just combined. Stir in the rest of the chocolate chips and dried cranberries.

Drop rounded tablespoons of dough onto a parchment-lined baking sheet. Bake for 15 to 17 minutes, rotating sheet halfway through, until edges are dry and tops are slightly cracked. Let them cool a few minutes on the baking sheet and then transfer to a wire rack to cool completely. Then eat.

cookies: 1, resolutions: 0

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