If you've been following my blog for awhile, you'll know the history of these cookies. They are always my first large batch of holiday cookies each year because now I can laugh about it. And the boys get a kick out of hearing the story while they eat them. But, when it happened, I cried and cried. You can read about The Great Oklahoma Cookie Diss of 2003.
This year's version includes twp different kinds of nuts and some coffee extract that gives them a little bit of a mocha flavor. They are so tasty.
- 4 C semisweet chocolate chunks, divided in half
- 2-2/3 C flour
- 1 t baking soda
- 1 t freshly ground sea salt
- 1 C butter
- 1 C organic dark brown sugar, lightly packed
- 1/2 C organic granulated sugar
- 1 t pure coffee extract
- 3 large eggs
- 1 C dried cranberries
- 1 C raw pecans, chopped
- 1 C slivered almonds
- 1 t ground cinnamon
Preheat oven to 375 degrees F. Melt 2 C chocolate in a double-boiler over low heat.
Stir until smooth and remove from heat. Combine flour, baking soda, and salt in a medium bowl. Beat butter, sugar and coffee extract in a large mixing bowl. Add eggs one at a time, beating well after each addition. Fold in melted chocolate. Gradually beat in flour mixture. Stir in remaining 2 C of chocolate, cranberries, cinnamon, and nuts. Drop by rounded teaspoon onto silicone or parchment-lined baking sheets.
Bake for 8-10 minutes or until cookies are slightly puffed. Cool on baking sheets for 3 to 5 minutes. Remove to wire racks and cool completely. Enjoy!
Success! Now I just need to make another batch. Because, by the time my cookie monsters were finished, I didn't have enough cookies to package up for other people...and certainly not enough for the cookie tray I need to be filling for D's Christmas party on Friday.