See Also: Double Chocolate Cranberry Chunkies(recipes)
Cranberry-Chocolate Chip Biscotti(recipes)
White Chocolate Cranberry Tart(recipes)
Double Chocolate Biscotti(recipes)
Double Chocolate Bombe(recipes)
Double Chocolate-Creme Fudge(recipes)
Double Chocolate Spider Web Cheesecake(recipes)
Double Chocolate Sandwich Cookies(recipes)
Double-Chocolate Coffee Balls(recipes)
Double Chocolate Chunk Cookies(recipes)

Double Chocolate Cranberry Chunkies (recipes)


Double Chocolate Cranberry Chunkies

Yield: Makes about 1 dozen (4-inch) cookies



Ingredients:



1-3/4cups all-purpose flour

1/3cup unsweetened cocoa powder

1/2teaspoon baking powder

1/2teaspoon salt

1cup (2 sticks) butter, softened

1cup granulated sugar

1/2cup packed brown sugar

1egg

1teaspoon vanilla

2cups semisweet chocolate chunks or large chocolate chips

3/4cup dried cranberries or dried tart cherries

Additional granulated sugar









Preparation:





1.Preheat oven to 350°F. Combine flour, cocoa, baking powder and salt in small bowl; set aside.2.Beat butter, 1 cup granulated sugar and brown sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg and vanilla until well blended. Gradually beat in flour mixture at low speed until blended. Stir in chocolate chunks and cranberries.3.Drop dough by level 1/4 cupfuls onto ungreased cookie sheets, spacing 3 inches apart. Flatten dough with bottom of glass that has been dipped in additional granulated sugar until 2-1/2 inches in diameter. 4.Bake 11 to 12 minutes or until cookies are set. Cool 2 minutes on cookie sheets; transfer to wire racks. Cool completely.







Tip:

To make smaller cookies, drop dough by tablespoonfuls onto ungreased cookie sheets, spacing 2 inches apart. Flatten dough until 1-1/2 inches in diameter as directed in step 3. Bake cookies 10 to 11 minutes or until set. Makes 3 dozen (2-1/2-inch) cookies.