Double
Rich chocolate cookies studded with dried cranberries and almonds for a flavorful bite.
Ingredients
dried, sweetened cranberries (about 10 ounces)
2 1/2 cups
large eggs (plus 1 large egg yolk)
2
vanilla extract
1 1/2 teaspoons
kirsch (cherry brandy)
1/4 cup
bittersweet (not unsweetened) or semisweet chocolate (broken up or coarsely chopped)
12 ounces
unsalted butter (5 1/3 tablespoons)
1/3 cup
packed light brown sugar
1 cup minus 2 tablespoons
almond extract (Scant)
1/2 teaspoon
all-purpose white flour
2/3 cup
semisweet or milk chocolate morsels (9 ounces)
1 1/2 cups
blanched slivered almonds (about 4 ounces, chopped, optional)
1 cup
baking powder
1/4 teaspoon
Instructions
1
Step 1
In a large bowl, stir together the cranberries and kirsch and let stand until most of the liquid is absorbed, about 5 minutes.
2
Step 2
Meanwhile, in a medium, microwave-safe bowl, microwave the bittersweet or semisweet chocolate and butter on 100-percent power for 1 1/2 minutes. Stir well. Continue microwaving on 50-percent power, stopping and stirring at 30-second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. (Alternatively, in a medium, heavy saucepan, melt the chocolate and butter over lowest heat, stirring frequently; be very careful not to burn. Immediately remove from the heat.) Let cool to warm.
3
Step 3
Stir the brown sugar, baking powder, eggs and egg yolk, vanilla, and almond extract into the cranberry mixture until the sugar dissolves and the mixture is very well blended.
4
Step 4
Stir in the chocolate mixture, then the flour, chocolate morsels, and almonds, if using, until evenly incorporated.
5
Step 5
Refrigerate the dough for 1 1/2 hours, or until it firms up slightly.
6
Step 6
Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper.
7
Step 7
Drop the dough onto the baking sheets using a 1/4-cup measure or coffee scoop, spacing about 2 3/4 inches apart.
8
Step 8
Bake the cookies, one sheet at a time, in the middle of the oven for 8 to 11 minutes, or until dry in the centers and almost firm when pressed.
9
Step 9
Reverse the sheet from front to back halfway through baking to ensure even browning.
10
Step 10
Transfer the sheet to a wire rack and let stand until the cookies are firmed up slightly, 1 to 2 minutes. Slide the cookies, still attached to the parchment, onto a wire rack. Let stand until completely cooled. Carefully peel the cookies from the parchment.
11
Step 11
Store in a single layer or layered with wax paper in an airtight container for up to 4 days or freeze for up to 1 month.
