David Corby and Kristin Fillingham,
Something Sweet
A decadent cookie, these chocolatey morsels have even white chocolate-phobes indulging. Sweet-tart cranberries, good quality rich chocolate and crunchy pistachios prove a perfect, and not too sweet, combination.
Ingredients
Cookies
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 tsp pure vanilla extract
1 tsp pure almond extract
1 cup flour
1/4 cup cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 cup dark chocolate chips, melted
1/2 cup dark chocolate chips
1/2 cup cranberries, dried
Garnish
1/2 cup white chocolate chips, melted
1/2 cup unsalted pistachios, choppped
Method
Cookies
- Preheat oven to 325˚F.
- In a large bowl, beat butter on medium speed. Add both sugars, egg, vanilla and almond extract. Add melted dark chocolate and stir until combined.
- On a sheet of parchment paper, sift together flour, cocoa powder, baking soda and salt. Add to chocolate mixture, mixing until just combined. Stir in chocolate chips and cranberries by hand.
- Scoop dough into balls about the size of a ping pong ball. Place on baking sheets lined with parchment. Press down each ball, slightly, with the back of a spoon.
- Bake about 15 min. Cool on wire rack.
- Drizzle with white chocolate and sprinkle with pistachios.
Yields 30 cookies