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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 sugar
- 3/4 cup packed brown sugar
- 1-1/2 teaspoons vanilla extract
- 2 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
Heat oven to 350°. Sift flour, cocoa, baking soda, and salt into a mixing bowl. In a separate bowl, with an electric mixer, 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 to 12 minutes, until cookies have risen but centers are soft. Let cool slightly, then remove to wire racks to cool completely.
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