Monday, March 29, 2010

double-chocolate craisin cookies

the goods:

16 ounces bittersweet chocolate, coarsely chopped
1 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon 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 craisins (dried cranberries)

Preheat oven to 350 degrees. Place 10 ounces chocolate in a heatproof bowl set over (not in) a saucepan of simmering 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, beat butter and sugars until light and fluffy. Add eggs and vanilla; beat until combined. Beat in melted chocolate. With mixer on low, gradually add flour mixture; beat just until combined (do not overmix). Fold in 6 ounces chocolate and craisins.

Drop dough by 1/4 cupfuls (I use a small ice-cream scoop), 3 inches apart, onto a parchment-lined baking sheet.

Bake until edges are dry and tops are cracked, 15 to 17 minutes.

Let stand on sheet 3 minutes, then transfer to wire rack to cool completely.

Repeat with remaining dough until all cookies are baked.

1 comment:

Meetthekellys said...

I did not know you were such a baker! When I do not have a million pounds to lose I will have to try your yummy looking treats!