Chocolate-Cranberry White-Chunk Cookies Recipe

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Yield: 3 dozen

Preparation Time: 15 minutes

Start to Finish Time: 45 minutes

• 2 cups all-purpose flour
• 1 cup Dutch-process cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon kosher or sea salt
• 1 cup (2 sticks) plus 2 tablespoons unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup firmly packed light-brown sugar
• 1-1/2 teaspoons vanilla extract
• 2 large eggs
• 1 (4-ounce) good-quality white-chocolate baking bar, cut into small chunks (about 3/4 cup)
• 3/4 cup macadamia nuts, chopped
• 1 cup dried cranberries

Preheat oven to 350°. Whisk flour, cocoa, baking soda, and salt together into a mixing bowl.

In a separate bowl, use an electric mixer to beat butter, sugar, brown sugar, 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 11–12 minutes, until cookies have risen but centers are soft. Let cool slightly, then remove to wire racks to cool completely.