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
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
- Preheat oven to 350 degrees, with racks in upper and lower thirds. 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 cranberries.
Drop dough by 1/4 cupfuls, 3 inches apart, onto parchment-lined baking sheets. In batches, bake cookies until edges are dry and tops are cracked, 15 to 17 minutes, rotating sheets halfway through. Let stand on sheets 3 minutes, then transfer to wire racks to cool.
Makes 15 large cookies.
- Desserts, Cookies
- North American
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