Like most of you I love chocolate. It doesn’t much matter to me what kind of chocolate it is as long as it gives me that flavor that I crave…
Chocolate can be paired with a variety of other flavors:
And it is always perfect. Sort of like those pair of shoes that makes any outfit look great because they are so perfect themselves, you know?
These cookies are awesome. They are the darkest dark chocolate paired with bittersweet chocolate chips, toasted pecans, and dried cranberries. They are chewy, sweet, tangy, and perfect with coffee or milk or heck, even a beer.
You know I like my cookies chewy, right? Well these are. You bite through a thin, crispy outside and simply wallow in the chewy, gooey inside as chocolatey goodness spreads over each tastebud tauntingly……… THEN you bite into a tangy cranberry and your mouth goes wild as waves of flavor wash over you.
When I make drop cookies I like to make a lot of them – maybe a double or even triple batch and then scoop out the dough in tablespoon sizes onto a cookie sheet. I put that in the freezer for an hour or so. Once the cookie dough balls are frozen I drop them into a freezer container and then I can make a few fresh cookies, whenever I want, in ten minutes! It keeps me looking amazing to my friends – and that is always a good thing.
Chocolate Chocolate Chip Cranberry Cookies
- 1 c unsalted butter
- 3/4 c white sugar
- 3/4 c brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 c flour
- 1/2 c Hershey’s dark cocoa
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 c bittersweet chocolate chips
- 1/2 c pecans, ,toasted and chopped
- 1 c dried cranberries
- Cream butter, sugars, eggs and vanilla until light and fluffy
- Add dry ingredients
- Fold in chips, nuts, and cranberries.
- Chill for 30 minutes.
- Drop by tsp on silpat or lightly greased cookie sheets
- Bake for 8-10 minutes until just barely done
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