When I was putting together a collection of cookies to give away for Christmas this year, I wanted to include a chocolate cookie. It had to be a dark chocolate cookie, because I wanted something that was full of the flavour of chocolate. At the same time, I wanted to add some dried cranberry to the cookie so there is a hint of tartness to contrast with the sweetness and richness of the chocolate cookie.
These cookies are really to-die-for. I don’t eat cookies, and people I know who are not really into cookies have texted me to ask for this recipe, so if you are thinking of making some chocolate cookies in the near future, please, do try making these.
They are really simple to make too.
To start, I sifted together the flour, cocoa powder, baking soda and salt. This was set aside.
In a mixing bowl, I creamed together the butter and both caster sugar as well as brown sugar.
Once this mixture had turn light and fluffy, I added eggs and vanilla extract, making sure to beat until the eggs and extract had been incorporated into the mixture.
Then I added the flour mixture in 3 additions, beating well after each addition.
Finally, I folded in the chocolate buttons and cranberry.
The dough was covered with cling film and placed in the fridge for at least an hour to chill before I baked the cookies.
Using the biggest ice cream scoop I had (or you can use a 1/4 cup measure), I scooped and placed the dough onto a lined baking tray.
These cookies would spread when baking so be sure to leave ample space between them!
When baked, they were left to cool on the trays for 15 minutes before I carefully transferred them onto a cooling rack to cool completely.
I stored the cookies in an air-tight container, and separated the layers using baking paper. They would keep for about 3 days.
But they are so more-ish I really doubt they would last that long!!
Happy Christmas everyone!
- 1 3/4 cups all-purpose flour
- 1 1/4 cups unsweetened Dutch-process cocoa powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/4 cups (284g) unsalted butter, room temperature
- 1 1/4 cups caster sugar
- 3/4 cup firmly packed dark-brown sugar
- 2 large eggs
- 1/4 teaspoon pure vanilla extract
- 12 ounces (340g) bittersweet chocolate, coarsely chopped
- 1 1/2 cups (250g) dried cranberry, firmly packed
- Preheat oven to 170C. Line two baking sheets with parchment paper; set aside. In a medium bowl, sift together the flour, cocoa, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla extract; beat until well combined. Add the flour mixture, and beat on low speed, until just combined. Do not overbeat. With a wooden spoon, fold in chocolate and cranberries.
- Form balls of dough, each about 1/4 cup; place balls on baking sheet about 3 inches apart. Bake until puffed and cracked, 9 to 11 minutes. Transfer to a wire rack to cool completely. Store in an airtight container, at room temperature, up to 3 days.
This post is Part 2 of my 4-part post on Christmas cookies. Do look out for the recipes for the remaining cookies in the following weeks!
The recipe for Part 1 (Old-Fashioned Lemon Sugar Cookies) can be found here.