After Thanksgiving I still had one bag of fresh cranberries that I wasn’t sure what to do with. If I made any of the popular fresh cranberry items out there — cheesecake, scones, tarts — nobody in my house would eat them. They’re weird.
Then I found a great-looking recipe, which I tinkered with a bit, and found a definite keeper: Dark Chocolate Cranberry Brown Butter Cookies.
I had never made brown butter cookie dough before, and I should punish myself Dobby-style for never having tried. It’s so yummy and melt-in-your-mouth, and that’s before it even goes in the oven! My batch may have been a tad skewed because I ate a few spoonfuls of raw dough before I even added in the chocolate and cranberries.
And of course, this cookie goes very nicely with a glass of red.
Dark Chocolate Cranberry Brown Butter Cookies
2 sticks of unsalted butter, at room temperature
1/2 cup granulated sugar
1 1/3 cup brown sugar, packed
3 large eggs, at room temperature
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour or white whole wheat flour
1 tsp baking soda
1 tsp salt
2 cups dark chocolate chips
2 cups fresh cranberries, washed and dried
Preheat oven to 350 degrees.
In a small heavy saucepan, heat the butter over medium-low heat. Stir constantly and keep an eye on it; it will bubble up occasionally. Heat until it is amber or light brown in color, and remove from heat immediately. Smell it (just because it has a divine aroma), then pour into a stainless steel mixing bowl and set aside to cool.
In the meantime, in another medium bowl whisk together the flours, baking soda, and salt. Set aside.
Once butter has cooled to room temperature, add in the sugars and beat with an electric mixer on high until creamy and sugars are dissolved. Add eggs and vanilla, and mix on medium until well-combined.
Add dry mixture to the butter/sugar mixture slowly, with the mixer set on low speed; do not overmix.
With a hard spatula or wooden spoon, stir in the dark chocolate chips and cranberries until evenly distributed throughout the dough.
With a small scooper or a tablespoon, scoop cookie dough onto a cookie sheet lined with a Silpat or parchment paper. Bake cookies 9-11 minutes, just until the edges are golden brown; don’t overbake or they will be kind of hard. Remove from the oven and carefully transfer to a cooling rack.
Makes about 5 dozen 2″ cookies.
- If you do not wish to use whole wheat flour, just use three cups of all-purpose flour.
- In between baking batches, cover the cookie dough with plastic wrap and keep chilled in the refrigerator.
- If using a convection oven (which I do), preheat to 325 degrees and place racks in positions #2 and #4.