Cranberry White Chocolate Chunk Cookies

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I graduated from culinary school in 1983, the same year that Maida Heatter’s Book of Great American Desserts was published. This book became my bible. This recipe is inspired by her Chocolate Whoppers. I don’t make them as big as she suggests, and I add white chocolate chips and dried cranberries to make them more festive.

MAKES 15 large or 30 small cookies

INGREDIENTS

1 cup (113g/4oz) unsweetened chocolate chunks

1½ cups (270g/9.6oz) semisweet chocolate chips

¾ cup/1½ sticks (170g/6oz) unsalted butter

½ cup (67g/2.4oz) all-purpose flour

½ teaspoon baking powder

1 teaspoon salt

4 eggs

1 tablespoon plus 1 teaspoon pure vanilla extract

1½ cups (300g/10.6oz) granulated sugar

4 teaspoons instant espresso powder

1½ cups (255g/9oz) white chocolate chips

1 cup (115g/4oz) coarsely chopped pecans, lightly toasted (see Tip)

1 cup (150g/5.3oz) dried cranberries

  1. Preheat the oven to 325°F. Line two baking sheets with parchment paper.
  2. Place the unsweetened chocolate, chocolate chips, and butter in a heatproof bowl and set over a saucepan of gently simmering water. Stir occasionally, until the chocolate and butter have melted. Remove from the heat and stir to be sure all the chocolate has melted and the mixture is smooth. (Alternatively, microwave in 30-second increments, stirring well after each.)
  3. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a stand mixer with the whisk, beat the eggs, vanilla, sugar, and espresso powder on medium speed until very light in color, about 4 minutes.
  5. Add the melted chocolate/butter mixture and mix on low speed until just combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
  6. Remove the bowl from the mixer. Using a rubber spatula, fold in the flour mixture. Gently fold in the white chocolate chips, pecans, and dried cranberries.
  7. Using a #20 scoop or a ¼-cup dry measuring cup or, for small cookies, use a #40 (1-ounce) cookie scoop to scoop the batter onto the prepared baking sheets 2 inches apart.
  8. Transfer two pans to the oven and bake for 24 to 26 minutes for large cookies and 15 to 16 minutes for small ones, rotating top to bottom, front to back halfway through the baking time. The cookies will have a beautiful sheen and a cracked surface.
  9. Let the cookies cool completely on the pan before placing on a cooling rack. Store in an airtight container.

TIP

The chocolate mixture must be warm and pourable but not hot when added to the egg mixture. The batter must be scooped and baked right away. If you let the chocolate mixture cool too much before scooping, it will bake differently.