A cranberry recipe again! It all started when we went on a cranberry bog excursion a month ago, and brought home 2 lbs of fresh cranberries. The smart thing to do would be to freeze some of it. But, I find myself using them as an essential ingredient in all of my baking/cooking ideas this season and I’m okay with that. Since cranberries are prime right about this time (at least in the States), they come just in time for holiday cooking; it reminds me of twinkle lights, cozy coffee shops, hearty dishes, and watching snowflakes slowly fall to the ground. How do cranberries evoke your holiday spirit?
I was invited to a second Thanksgiving dinner party this week and I was assigned to bring dessert. My friend hosts the champion of all dinner parties because all of her friends know how to cook (one is even a chef). Everything was so. good. Thankfully everyone enjoyed these cookies, too! When making them I originally thought that the chocolate syrup would settle on top, but instead, it melted into the cookie giving it’s long-lasting gooey texture. Soft cookies all the way!
Yields: 22 cookies
1 and 1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
8 Tbs (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1 and 1/2 tsp vanilla extract
White Chocolate-Cranberry Topping
1 cup white chocolate chips
1/2 cup sweetened condensed milk
1 cup fresh cranberries (washed and lightly chopped)
1. Preheat oven to 350º F.
2. In a medium bowl whisk flour, cocoa, baking powder, baking soda, and salt and set aside.
2. With electric mixer on medium-high speed beat butter and sugar until light and fluffy (about two minutes). Then beat in egg and vanilla.
3. Reduce speed to low and add flour mixture until dough forms (about 1 minute).
4. For the topping: Heat chocolate, milk, and cranberries for about 5 minutes on low heat. Occasionally stir to prevent it from burning.
5. Roll dough into 1″ balls and using your thumb make an indent. Place chocolate topping in the indent and make sure all of them get some cranberry pieces.
6. Space the cookies about 2″ apart because they will expand.
7. The chocolate will completely melt into the cookie but it’s okay! This makes the cookie really soft and moist-brownie like texture.
8. Bake for 10 minutes. The trick is to under bake them a little bit.