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We're sorry we can't bring you cookies in person, but here is a recipe you can make at home.
Dark Chocolate Cranberry Cookies
- 1/2 cup dark chocolate (from bars, or use dark chocolate chips)
- 1/2 cup dried cranberries
- 1/2 cup pecans (toasted pieces)
- 8 ounces unsalted butter (softened)
- 2/3 cup granulated sugar
- 1/2 teaspoon salt
- 2 egg yolks (large)
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all purpose flour (for dough)
- All-purpose flour (for work surface)
- Butter (softened, optional, for pans)
- Chop the chocolate if using bars. Coarsely chop the cranberries, and chop the pecans, if pieces are large. Set aside in a mixing bowl.
- Combine the butter, sugar and salt in a large mixing bowl. Beat with a hand mixer on medium-high speed until fluffy, about 2 minutes.
- Add the egg yolks one at a time, beating until smooth after each addition. Beat in the vanilla.
- Gradually add the flour with the mixer on low, beating until almost combined. Add the chocolate, cranberries and pecans and mix until just combined.
- Transfer dough to a lightly floured work surface, and divide in half. Shape each half into a log, about 9 inches long. Wrap logs in plastic wrap, and refrigerate until firm, about one hour, or up to a few days.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or grease with butter.
- Cut the logs into 1/2-inch slices. Arrange slices on the prepared baking sheets about 1/2 inch apart.
- Bake the cookies on upper-middle and lower-middle racks of oven, switching pan positions halfway through cook time, until barely starting to brown at edges and set in middle, 13-15 minutes.
- Check to see that cookies are done. Remove from oven or add time as needed.
- Transfer baking sheets to a cooling rack. Serve cookies warm or at room temperature.
Makes 36 servings
Recipe submitted by Rocky Brown, Project Manager