Before we are all beamed up to maple-pumpkin-pecan heaven, let us take a moment to appreciate our forsaken friend at Thanksgiving - chocolate. Despite its strong showing around the winter holidays, chocolate is all but omitted from our great day of thanks (a true crime in my opinion). So, in reparation for this oversight, I made this cookie as an ode to you chocolate. Thank you for being there 364 days of the year - we love you.
Spicy Cranberry Chocolate Cookie
(makes 4 dozen cookies)
2 1/2 sticks unsalted butter, softened
1 cup sugar
3/4 cup lightly packed brown sugar
2 teaspoons vanilla extract
2 eggs, room temperature
1 cup chopped dried cranberries
1/2 teaspoon cinnamon
2 teaspoons chili powder
1 1/2 teaspoons cayenne pepper
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups flour
white chocolate, melted (optional)*
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl, beat together the butter, sugars, and vanilla until light and fluffy. Scrape the sides of the bowl.
- On slow speed, add the eggs one at a time, beating after each addition.
- Stir in the chopped dried cranberries.
- Add the cinnamon, chili powder, cayenne pepper, baking soda, salt, and flour and stir until just combined.
- Refrigerate the dough for 30 minutes.
- After the dough has been refrigerated, drop or roll balls of dough onto the baking sheet.
- Bake cookies for 10-12 minutes.
*If you wish to dip them in white chocolate, allow the cookies to cool completely.