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  • 1/4 cup all-purpose flour (this is not a typo)
  • 1/4 cup cocoa powder
  • 1 teaspoon cinnamon
  • 1/8 teaspoon baking powder
  • 6 tablespoons butter, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 8 ounces semi-sweet chocolate, chopped
  • 2 cups white chocolate chips, divided
  • 1 cup dried cranberries
  • 1 pinch salt


  • Preheat oven to 350 F.
  • Grease large cookie sheets.
  • Melt semi-sweet chocolate over low heat in the top of a double boiler or in the microwave (at 50% power) and cool.
  • Combine dry ingredients: flour, cocoa, cinnamon, baking powder and salt.
  • In a large bowl, cream butter.
  • Add sugar and beat until light and fluffy.
  • Add eggs and beat until smooth.
  • Stir in melted chocolate.
  • Add dry ingredients and mix well.
  • Fold in 1 cup white chocolate chips and the dried cranberries.
  • If dough feels very soft or wet, chill for 10 minutes.
  • Drop by teaspoons on to greased cookie sheets. Bake until cookies look dry and cracked but still feel soft when pressed lightly, about 8 minutes.
  • Remove from oven and let stand on sheets 3 minutes.
  • Remove to rack and let cool completely.
  • Place 1 cup white chocolate chips in a microwaveable bowl.
  • Microwave on medium (50%) power for 30 seconds. Stir.
  • Continue microwaving for 10 seconds and stir again.
  • Repeat just until white chocolate is melted. Scrape melted white chocolate into a ziplock baggie.
  • With a sharp scissors, snip off a very small corner of the baggie.
  • Drizzle top of cookies with zig-zags of melted white chocolate.
  • Cool until chocolate is set.
  • makes about 26 cookies

Categories: Cookies  Dessert 
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