Makes 16
There is nothing skimpy about these cookies. They’re filled with chocolate, pecans, and cranberries. Chilling the dough keeps the cookies from spreading too thinly and makes them crisp on the outside and soft inside.
1 | cup plus 2 tablespoons flour |
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¼ | teaspoon baking powder |
¼ | teaspoon salt |
½ | cup (1 stick) unsalted butter, at room temperature |
⅓ | cup granulated sugar |
⅓ | cup packed brown sugar |
1 | egg |
1 | teaspoon vanilla extract |
1 | bar (4 ounces) bittersweet chocolate, chopped |
½ | cup pecans, coarsely chopped |
⅓ | cup dried cranberries |
1. In a bowl, whisk the flour, baking powder, and salt to blend them.
2. In an electric mixer, beat the butter at medium speed until smooth. Add the granulated and brown sugars and blend well. Beat in the egg and vanilla. With the mixer set on its lowest speed, blend in the flour mixture.
3. Remove the mixer from the stand. Use a large kitchen spoon to stir in the chocolate, pecans, and cranberries until they are evenly distributed. Scrape down the sides of the bowl, cover tightly with plastic wrap and refrigerate for at least 3 hours or for up to overnight.
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4. Set the oven at 325 degrees. Line 2 baking sheets with parchment paper.
5. Using 2 soup spoons, scoop heaping tablespoons of the batter onto the baking sheets, leaving 2 inches between each.
6. Bake for 13 to 15 minutes or until the edges are golden brown. Transfer the sheets to wire racks to cool for 5 minutes. With a wide metal spatula, transfer the cookies from the paper to the racks to cool completely. Jean Kressy