A dense chocolate cookie that eats like a confection. Cranberries provide a chewy, tart contrast to enhance the deep, rich chocolate profile.
2 ½ dozen 1 ¾ -inch cookies
1 ⅓ cups [226g] 61% Lever du Soleil
¾ cup [150g] sugar
¼ teaspoon salt
2 large eggs, at room temperature
1 teaspoon vanilla extract
⅔ cup [100g] unsifted all-purpose flour
½ teaspoon baking powder
½ cup [45g] dried cranberries
½ cup [50g] unsalted pistachios
Preheat oven to 375ºF. Line 2 baking sheets with parchment.
Melt chocolate in large microwave-safe bowl at medium power for 2-2 ½ minutes (50% or level 5) stirring well after 2 minutes, and continuing at 15 second intervals until smooth or in top of double boiler over low heat stirring constantly until smooth. Chocolate should feel warm.
Mix in sugar and salt until uniform then eggs and vanilla until well blended. Beat in flour and baking powder just until combined. Stir in cranberries and pistachios.
Form into 1-inch balls with a scoop or rounded teaspoonful and place 1-inch apart on prepared baking sheets. Bake one sheet at a time for about 10 minutes. Cookies will be crusty on the outside but soft in the center. It is best not to overbake. Allow cookies to set on baking sheet for a few minutes before transferring to racks to cool completely. Store in airtight container.
Note: If eggs are too cold they can cause the melted chocolate to seize and make it difficult to stir in the rest of the ingredients.
https://www.guittard.com/in-the-kitchen/recipe-print/chocolate-cranberry-and-pistachio-cookies