The air has gone crisp. Yellow leaves have blown into my bedroom – or perhaps traveled in on rain boots. The cranberries have arrived at Trader Joe’s! This can mean only one thing: autumn is here.
Cookies are always on tap in my kitchen. And there are no cookies like autumn cookies. But gingersnaps, pfeffernusse, and mint chocolate are de regueur. For this autumn, I wanted something special. Something that makes use of those fresh cranberries in the store. So I hit google and discovered that Martha Stewart authored a double-chocolate cranberry cookie. With Martha, you can’t go wrong, so I started in on the recipe. Except she called for sweetened dried cranberries, and I wanted tart fresh ones. She requires bittersweet chocolate, and I don’t have that on hand. And frankly, she uses way more butter than I can stomach.
Join me on the dark side of Martha, or use the presumably-perfect Martha version. Either way, happy autumn!
Double-Chocolate Cranberry Cookies
16 ounces bittersweet chocolate, coarsely chopped
12 ounces semi-sweet chocolate chips, melted in a microwave
1 cup 2 cups all-purpose flour , (spooned and leveled)
unsweetened dark cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon coarse salt sprinkle salt, if you want
1/2 cup (1 stick)
unsalted butter, room temperature margarine, at whatever temperature
little less than 3/4 cup granulated sugar
1/2 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1/2 cup dried cranberries about 1 cup fresh cranberries, mashed in a food processor
Cream margarine and sugars; add eggs and vanilla. Stir in melted chocolate and canberries. Mix together dry ingredients and stir into creamed mixture. Bake at 350 for 10-15 minutes.