Meet Barb and her delicious cookies – #fanfun
Barb has been a great fanfriend and I’m so happy to find out more about her in my BFF Clubhouse on Facebook. She posted her recipe and I just had to find out more. Maybe I can get her to post some more recipes and if I could get her to cook for me that would be even better! Plus because of her son there’s also great nutritional information for people with diabetes, just check out her blog.
Now here’s Barb…
My creative energies are poured into cooking, baking and writing. In order to save my recipes and share them easily with family and friends, I started a recipe blog at http://cookandcount.wordpress.com. When my younger son was diagnosed with Type 1 Diabetes two years ago, I changed the blog’s focus a bit and named it Cook and Count (because we count carbs). Now I include nutrition information with each recipe, and I devote space on the blog to advocacy for diabetic children and their families. Yes, Type 1 Diabetics can have cookies as treats now and then, as long as they properly balance those cookies with a dose of insulin.
When I’m not cooking (and sometimes even when I am) you’ll probably find me with a book in my hand. I read as often as possible. I love fiction, but I also have a big pile of nonfiction books around, and my husband maintains that I own way too many cookbooks. I read those too. I’ve been volunteering in the library at my younger son’s school for 9 years, and that gives me even more opportunities to read and to share my love of reading with the school children.
This recipe was created when I was getting ready to bake for a gathering of adults. I wanted something that didn’t have “kids’ lunchbox” written all over it—I bake plenty of that kind of cookie all the time!
These are not your children’s chocolate cookie; they’re much richer, with a deep chocolate flavor. Use the good chocolate chips in this recipe–the bittersweet chocolate is a delicious contrast to the sweet dried cranberries.
Double Chocolate-Cranberry Cookies
Makes 40 cookies.
1 1/2 cup all-purpose flour
1 1/2 cup sugar
2/3 cup cocoa powder
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter
1 teaspoon vanilla extract
1 cup bittersweet chocolate chips
1 cup dried cranberries
1/2 cup Demerara sugar (white sugar also works)
Preheat oven to 350°F. Line baking sheets with parchment paper or Silpat. Whisk together flour, sugar, cocoa, baking powder and salt together in a bowl. Melt butter in a second small bowl in a microwave or a small saucepan over low heat. Allow butter to cool to room temperature. Stir in the eggs and vanilla extract. Stir butter mixture into flour mixture just until combined. The dough will be very thick.
Fold chocolate chips and cranberries into the dough until evenly distributed. Shape into generous 2-inch balls using a cookie scoop or a heaping tablespoon measure.
Roll balls in Demerara sugar. Place on prepared baking sheets, spacing 2 inches apart.
Bake for 12 – 14 minutes or until cookies are cracked, but still soft. They will not look completely done, but they’ll cook a little more after being removed from the oven.
Let cookies cool on the pan for 5 minutes, then transfer to a rack.