So. Chocolatey. And the tart contrast of those cranberries is suuuuuper tasty.
For the cranberry topping
1 cup fresh cranberries
1/4 cup packed brown sugar
For the cookies
1 cup packed brown sugar
1 cup unsalted butter, softened
1/2 oz of unsweetened baking chocolate, grated
2.5 cups flour
1/3 cup cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/4 cup of granulated sugar, for sprinkling (optional)
Preheat oven to 325 degrees.
In a medium sized pan, heat butter on low-medium until melted. Add brown sugar and mix.
Add cranberries and stir to coat with butter/sugar mixture.
Cook, stirring occasionally, until cranberries are bright red and starting to split.
Remove berries from heat and set aside (pro tip - pour the leftover “sauce” over some vanilla icecream).
In a bowl or stand mixer, cream butter and sugar.
Add eggs one at a time and combine.
Add chocolate shavings, combine.
In a separate bowl, combine dry ingredients.
Gradually add dry ingredients to wet, mixing constantly.
When dough is mixed evenly, form into 1” balls and place 2 inches apart on cookie sheet.
Create a hole straight down in the centre of each dough ball (to hold your cranberries) that reaches about half way through the door.
Place 2-3 candied berries in each hole.
Bake for approx. 15 minutes, until cookies have spread.
After cookies are baked, but still warm, sprinkle with granulated sugar (optional).
Makes approximately 36 cookies!