Monday, March 29, 2010
double-chocolate craisin cookies
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.