If the holiday season's left you stretched too thin, don't rule out making edible gifts; simply look for a recipe that'll take less energy and labor. Drop-and-bake cookies are one answer for the time-strapped. What could be more cheery and Christmassy than double-chocolate cranberry cookies? The large, chewy, baked goods take little time to make, and I've found the dough chills well for future baking, too. Slip them in a tissue-lined tin, and you've got your holiday gifting covered! Want the recipe? Keep reading.
16 ounces bittersweet chocolate, coarsely chopped Makes 15 large cookies.
1 cup all-purpose flour (spooned and leveled)
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon coarse 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 dried cranberries
16 ounces bittersweet chocolate, coarsely chopped
Makes 15 large cookies.