1/4 cup all-purpose flour (this is not a typo)
1/4 cup cocoa powder
1 teaspoon cinnamon
1/8 teaspoon baking powder
6 tablespoons butter, softened
1/2 cup sugar
2 large eggs
8 ounces semi-sweet chocolate, chopped
2 cups white chocolate chips, divided
1 cup dried cranberries
1 pinch salt
Preheat oven to 350 F. Grease large cookie sheets. Melt semi-sweet chocolate over low heat in the top of a double boiler or in the microwave (at 50% power) and cool. Combine dry ingredients: flour, cocoa, cinnamon, baking powder and salt. In a large bowl, cream butter. Add sugar and beat until light and fluffy. Add eggs and beat until smooth. Stir in melted chocolate. Add dry ingredients and mix well. Fold in 1 cup white chocolate chips and the dried cranberries. If dough feels very soft or wet, chill for 10 minutes. Drop by teaspoons on to greased cookie sheets. Bake until cookies look dry and cracked but still feel soft when pressed lightly, about 8 minutes. Remove from oven and let stand on sheets 3 minutes. Remove to rack and let cool completely. Place 1 cup white chocolate chips in a microwaveable bowl. Microwave on medium (50%) power for 30 seconds. Stir. Continue microwaving for 10 seconds and stir again. Repeat just until white chocolate is melted. Scrape melted white chocolate into a ziplock baggie. With a sharp scissors, snip off a very small corner of the baggie. Drizzle top of cookies with zig-zags of melted white chocolate. Cool until chocolate is set.
A cookie baker in Texas Dec 22, 2008
Would make this again.
Made these last night and OMG! I read many of the comments and incresed the flour by a few T and had no problem with removal or breakage. Also liked the dried cherries ideas but had none so used dried cranberries and added cherry liqueur. Delicious!!!
A cookie baker in Central New York state Dec 8, 2008
Would make this again.
Have made these for three years and they are part of our Christmas cookie collection now.
Last year, I baked them on parchment paper and they turned out great!
Amy in Phx, AZ Dec 8, 2008
Would make this again.
Awesome cookie! Just got back from a large cookie exchange party, and I won the vote and prize for best cookie with this recipe. I doubled the batch and added the extra 3 tablespoons of flour, as suggested by another commenter. Also, I used dried cherries instead of cranberries; that is the deal sealer! :) You could probably even use the jarred marichino cherries. And I used ghirradeli semi-sweet chocolate, it is deffinitely worth it to pay a little more!! I recommend cooking them at 325-ish and then checking them regularly after 8 minutes. Also, let them cool on the cookie sheet for 5 minutes, then add the white chocolate topping, and let them cool completely. Six stars! This cookie beats them all! Warning: They are very rich! Serve with milk.
Kristen in MN Dec 24, 2007
Would make this again.
I was looking around for a new cookie to make this Christmas and found these--they were an instant hit and I'll make them every year now!
Do follow the recommendations of the other bakers who commented: add an extra few tablespoons of flour, and make sure the cookies cool completely before you try to take them off the cookie sheets. Making slightly smaller sized cookies helps, too.
They're even better (if that's possible) with dried cherries instead of cranberries!
Allison Burke in East Lansing, MI Dec 16, 2007
Would make this again.
I love chocolate & these were fabulous! They took longer to cook: 10-12 minutes for me, just watch them closely. Made 3 dozen.
