This cookies will make you stop in your tracks to figure out what that delicious flavor is on the back of your palate.
—SHALANA PATOUT LAYFAYETTE, LA
PREP: 20 MIN. • BAKE: 10 MIN./BATCH • MAKES: 2 DOZEN
1 cup dried cranberries
1/4 cup coffee liqueur or strong brewed coffee
1 1/4 cups semisweet chocolate chunks
1/4 cup unsalted butter, cubed
2 large eggs
3/4 cup packed brown sugar
3 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground pepper
1/8 to 1/4 teaspoon cayenne pepper
1. Preheat oven to 350°. In a small saucepan, combine cranberries and liqueur. Bring just to a simmer; remove from heat. In a microwave-safe bowl, microwave chocolate and butter on high in 30-second intervals until melted; stir until smooth (mixture will be thick). Cool mixture slightly.
2. In a large bowl, beat eggs, brown sugar and vanilla on high speed until thickened, about 3 minutes; beat in the chocolate mixture. In another bowl, whisk flour, baking powder, salt and seasonings; fold into sugar mixture just until combined. Fold in cranberry mixture.
3. Drop by rounded tablespoonfuls 2-in. apart onto parchment paper-lined baking sheets. Bake 10-12 minutes or until cookies are shiny and tops are crackly. Cool on pans 2 minutes. Remove to wire racks to cool completely.