Chocolate-Cranberry White Chunk Cookies
From Yankee Magazine — November 2006
Cookies and Bars Recipes
Preparation Time: 15 minutes
Start to Finish Time: 45 minutes
Yield: 3 dozen
- 2 cups all-purpose flour
- 1 cup Dutch-process cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon kosher or sea salt
- 1 cup (2 sticks) plus 2 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed light-brown sugar
- 1-1/2 teaspoons vanilla extract
- 2 large eggs
- 1 (4-ounce) good-quality white-chocolate baking bar, cut into small chunks (about 3/4 cup)
- 3/4 cup macadamia nuts, chopped
- 1 cup dried cranberries
Preheat oven to 350°. Whisk flour, cocoa, baking soda, and salt together into a mixing bowl.
In a separate bowl, use an electric mixer to beat butter, sugar, brown sugar, and vanilla extract until creamy, about 1 minute. Beat in eggs one at a time until well incorporated.
Add f lour mixture one cup at a time and mix on low speed until just incorporated. Stir in white chocolate, nuts, and cranberries.
Drop by rounded tablespoonful onto ungreased baking sheets. Bake 11–12 minutes, until cookies have risen but centers are soft. Let cool slightly, then remove to wire racks to cool completely.
Reviews by Readers
These cookies have everything. They were an instant hit. – Anonymous Review
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