Nutty Chocolate with Cranberry Cookie

I always like nuts and dried fruits in cookies. By combining dark with white chocolate, these cookies look and taste fantastic.

The cookies will be soft out of the oven but will harden once cooled on the wire rack. The edges will also get a little crisper, while the centers will be soft and tender.

Nutty Chocolate with Cranberry Cookie

chocolate cookie with cranberry and pistachio

• 1 cup butter, softened
• ¾ cup granulated sugar
• ½ cup brown sugar
• 1 tsp baking soda
• 3 ounces dark sweet chocolate, melted
• 2 eggs
• 1 tsp vanilla
• 2 cups all purpose flour
• 1 cup dried cranberry
• 1 cup pistachio nuts
• 4 ounces white chocolate

Icing

• 1 tbsp shortening
• ¼ cup very finely chopped pistachio nuts

1. Preheat oven to 350°F. In a standing mixer with paddle attachment, beat butter on medium speed for 30 seconds.

   

2. Add granulated sugar, brown sugar and baking soda. Beat until combined.

   

3. Add the melted chocolate, eggs and vanilla.

   

4. Stir in the flour, cranberry and pistachios.

   

5. Take an ice cream scoop to take dough and drop 2 inches apart onto ungreased cookie tray.

   

6. Bake about 10 minutes or until edges are firm and appear set.

   

7. Transfer cookies to wire rack to cool.

   

Icing

1. In a small saucepan, combine shortening and white chocolate over low heat.

   

2. Drizzle over the cookies and sprinkle the chopped pistachio nuts.

   

Adapted from Better Homes and Garden "100 Best Cookies". I changed the dried cherry to dried cranberry, unsweetened chocolate to dark chocolate and lessen the sugar.