Chocolate-Cranberry White Chunk Cookies

Total time: 45 minutes; active time: 15 minutes

• 2 cups all-purpose flour
• 1 cup Dutch process cocoa
• 1 teaspoon baking soda
• ½ teaspoon kosher or sea salt
• 1 cup plus 2 Tablespoons softened unsalted butter
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 1½ teaspoon vanilla extract
• 2 eggs
• ¾ cup white chocolate chunks
• ¾ cup macadamia nuts, chopped
• 1 cup dried cranberries

Heat oven to 350 degrees.  Sift flour, cocoa, baking soda and salt into a mixing bowl.  In a separate bowl, with an electric mixer, beat butter, sugars and vanilla extract until creamy, about 1 minute.  Beat in eggs one at a time until well incorporated.  Add flour mixture one cup at a time and mix on low speed until just incorporated.  Stir in white chocolate nuts and cranberries.

Drop by rounded tablespoonful onto ungreased baking sheets.  Bake 11 to 12 minutes, until cookies have risen but centers are soft.  Remove from oven.  Let cool slightly, then remove to wire racks to cool completely

Yield; 3 dozen cookies

Yankee Magazine Fall 2006