Double Chocolate Cranberry Cookies

Back again with a handful of posts! The semester is nearing its end, and finals are in full force. I'm taking a bit of a break from paper-writing now to offer a few more recipes....

I saw the recipe for these in a magazine while at home for Thanksgiving, and they looked too good to pass up. The recipe calls for a full pound of chocolate, so needless to say, they're rich. Next time I make them, I think I'll add in some more cranberries--their tartness contrasted with the sweetness very nicely.

Double Chocolate Cranberry Cookies
-16 oz. bittersweet chocolate, coarsely chopped (I used chocolate chips; they worked well too)
-1 c. flour
-3 T. unsweetened cocoa powder
-1 t. baking powder
-1/2 t. salt
-1/2 c. unsalted butter, room temperature
-3/4 c. sugar
-1/2 c. packed light brown sugar
-2 large eggs
-1 t. vanilla
-1/2 c. dried cranberries

1. Melt 10 oz. of the chocolate over simmering water, or in the microwave on low power. Let it cool slightly.
2. Mix together dry ingredients, set aside.
3. Cream together the butter and sugars. Add in eggs and vanilla. Stir in melted chocolate--make sure it isn't too warm.
4. Add in the flour mixture. Stir in remaining 6 oz. of chocolate and the cranberries.
5. Drop heaping tablespoons onto ungreased baking sheet.
6. Bake at 350* for 15-17 minutes.