So, I realize the warmer weather does not really beckon one to the hot kitchen, but as I was posting this over at Comestibilis, my joint recipe sharing project blog, I figured I might as well share with you as well. Even in the summer, these cookies are still delicious.
They are one of my favorite cookies EVER. I found the recipe in a cookbook that was a Christmas present a few years back (The Great American Cookie CookBook), and it quickly became a cookie added to the list of "To Make Often." I have switched up my recipe a little, so the amounts do vary from the cookbook. A friend asked for the recipe, and I realized I've yet to share it online, so without further ado:
1 3/4 cups all purpose flour
1/3 cup unsweetened cocoa
1/2 teas. baking powder
1/2 teas. salt
1 cup butter, softened
3/4 cup granulated sugar
1/2 cup packed light brown sugar
1 teas. vanilla
1.5 cups semisweet chocolate chunks or large chocolate chips
3/4 dried cranberries or dried tart cherries
Additional granulated sugar
1. Preheat oven to 350 degrees F.
2. Combine flour, cocoa, baking powder and alt in small bowl; set aside. Beat butter, 1 cup granulated sugar and brown sugar in large bowl of electric mixer at medium speed until light and fluffy. Beat in egg and vanilla until well blended. Gradually beat in flour mixture on 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.
4. Bake 11-12 minutes or until cookies are set. Cool cookies 2 minutes on cookie sheets; transfer to wire racks. Cool completely.
Makes about 1 dozen (4-inch) cookies.
Note: I never make them as big as the recipe calls for, and they cook about 10-12 minutes still.
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