Ingredients Jump to Instructions ↓

  1. 1/3 cup all purpose flour

  2. 1/4 cup unsweetened cocoa powder

  3. 1/2 t salt

  4. 1/4 t baking powder

  5. 3 T unsalted butter - cut into pieces

  6. 6 oz. bittersweet chocolate , coarsely chopped

  7. 1 oz. unsweetened chocolate , coarsely chopped

  8. 2 large egg s (at room temperature)

  9. 1 t vanilla extract

  10. 1 c semisweet chocolate chips

  11. 1 c white chocolate chips

  12. 1 1/2 coarsely chopped pecan s

  13. 1 cup dried cranberries

Instructions Jump to Ingredients ↑

  1. Center rack in the oven and preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicon mats. Sift together flour, cocoa, salt and baking powder. Melt butter with unsweetened and bittersweet chocolate over very low heat in saucepan, stirring often. The chocolate should be smooth and shiny. Set on counter to cool. Beat eggs and sugar on medium high speed until mixture is pale and foamy. Reduce speed, add vanilla. Then add cooled melted chocolate, and mix only until incorporated. Add dry ingredients. Do not over mix. Dough will be thick and shiny. Add semisweet and white chocolate chips, nuts, and dried cranberries. Drop dough onto baking sheets, making each cookie about the size of a golf ball. Leave an inch between dough. Bake for 10-12 minutes, but start to check your cookies at about 7-8 minutes. Cool on sheet for 5 minutes and then remove to rack.


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