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Chocolate Comfort Cookies*

1 cup chopped hazelnuts
2 cups (11 1/2-oz pkg) chocolate chips (Nestle's mega-morsels preferred)
1/2 cup sun-dried cranberries
1 cup unsalted butter, softened
1 cup sugar
3 oz. cream cheese, softened
1 egg
2 Tbsp milk
1 1/2 teas. vanilla
2 oz. unsweetened chocolate, melted
2 cups + 2 Tbsp flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup cocoa powder
1 cup marshmallow cream

Preheat oven to 325°. Roast hazelnuts by spreading on an ungreased cookie sheet and baking for 7-12 minutes, or until lightly browned with some skins loosened. Set aside to cool.

Grease 2 cookie sheets.

Combine cooled hazelnuts, chocolate chips, and cranberries and set aside. In a separate bowl, beat butter, sugar, cream cheese and egg until smooth and creamy. Beat in milk, vanilla, and melted chocolate. Sift flour, baking powder, salt and cocoa powder, then add to the butter mixture. Blend in marshmallow cream, stirring until combined. Add the nut mixture, and stir until well mixed.

Use a 1/4 cup measure and scoop batter 2" apart on a cookie sheet. Bake for 13-17 minutes, until puffed and cooked through.

Makes 2 dozen.

The Grilling Season (Diane Mott Davidson)
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Header photo by
Gillian Gunson