When words fail me, I resort to communication via baking. These cookies started off as happy-birthday-and-I-miss-you cookies for friends in Chicago, became good-luck-on-midterms cookies for a friend here, and made a quick stop at good-luck-with-big-changes-at-work cookies before settling in at just-because-it’s-Tuesday cookies.
It’s amazing what a little chocolate can say, given the opportunity.
And chocolate with a supporting cast of cashews, cranberries, and a little sprinkle of salt? I’ll just say it speaks volumes.
PS—my roommates and I are currently sandwiching these cookies with chocolate ice cream and then also dipping them in milk.
Yeah. House full of geniuses.
- ¾ c. (1½ sticks) unsalted butter, softened to room temperature
- 1 c. light brown sugar
- ½ t. vanilla extract
- 2 eggs
- 3 oz. bittersweet chocolate, melted and cooled
- 1½ c. unbleached all-purpose flour
- ½ c. unsweetened cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 c. chocolate chips
- ¾ c. cashews, roughly chopped
- ½ c. dried cranberries
- Kosher or flaky salt, for topping
- Preheat the oven to 375 F.
- Cream the butter and sugar in an electric mixer. Add the vanilla and egg and mix until combined. Add the melted chocolate and beat until mixture lightens in color, about 1 minute.
- Mix in the dry ingredients until streaks of flour remain, then add chocolate chips, nuts, and cranberries.
- Chill the dough for 2 hours or overnight. Shape into tablespoon-sized balls and top with a sprinkle of salt. Bake at 375 F for 10 minutes.