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Double Chocolate Cranberry Chunkies

in Diana's Recipe Book

Average Rating: 
(total ratings: 4)
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Servings: Makes about 1 dozen (4-inch) cookies
1-3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks/8 oz/226g) butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups semisweet chocolate chunks or large chocolate chips
3/4 cup dried cranberries or dried tart cherries
Additional granulated sugar

1. Preheat oven to 350°F (180°C).

2. Combine flour, cocoa, baking powder and salt 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 until 2 inches in diameter with bottom of glass that has been dipped in additional granulated sugar.

4. Bake 11 to 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.

Date: October 12, 2004


Reviewer: Michelle
Wonderful cookies! It's a great recipe and easy to follow (I too used 1 c of white chocolate chunks). Thanks for this website!

Reviewer: Dee
These cookies are delicious, one of the best recipes I've every come across and I do tons of baking every year.

Reviewer: Joyce
Instead of using 2 cups of semisweet chocolate chips, I used one cup of semisweet and one cup of white chocolate. This makes the cookie look more interesting. I also skipped the flattening of dough with the bottom of a sugar-dipped glass. (I figured the cookie would be sweet enough with the white chocolate).

I say this recipe is EXCELLENT! My boyfriend said that these are the best cookies i've ever made... ("they're like the Mrs. Fields cookies only... BETTER!")

I strongly recommend this recipe to all soft cookie lovers. (^^)

Reviewer: sue
These are the best new cookie I've tried yet to date. I used the other posters advice and used one cup each chocolate and white chocolate chips and it worked out wonderfully. I did however, flatten them with the sugar. Adds a nice dimension to the bite of the cookie.


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