Chocolate Comfort Cookies
Recipe Submitted by: Snixie
Source: Diane Mott Davidson
1 cup chopped hazelnuts
2 cups (1 - 11 1/2 ounce package) extra large semisweet chocolate chips (nestle's
1/2 cup sun dried cranberries
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 3 oz. package cream cheese, softened
2 Tbs. milk
2 ounces best quality unsweetened chocolate, melted
1 1/2 tsp. vanilla
2 cups plus 2 Tbs. flour (high altitude: add 2 more Tbs. for a total of 2 1/4
1/2 tsp. baking powder
1/2 tsp. salt
1/4 cup Dutch processed cocoa
1 cup commercially prepared marshmallow cream
Preheat oven to 325 degrees. Spread nuts on an ungreased cookie sheet and roast
for 7 to 12 minutes, or until they are lightly browned and some skins have
loosened. Set aside to cool.
Butter 2 cookie sheets. In a large bowl, combine the chocolate chips,
cranberries, and cooled nuts; set aside. In another large bowl, beat together
the butter, sugar, cream cheese, and egg until very creamy and smooth. Beat in
milk, melted chocolate, and vanilla. Sift together the flour, baking powder,
salt, and cocoa, then add to the butter mixture. Blend in the marshmallow cream,
stirring until thoroughly combined. Add the chips, cranberries, and nuts. Stir
until well mixed. Batter will be thick.
Using a 1/4 cup measure or a 4 Tbs. spoon Ice cream scoop, measure out batter
and place 2 inches apart on cookie sheets, putting no more than 6 cookies per
sheet. Bake 13 to 17 minutes, until puffed and cooked through. Cool on sheet 1
minute; transfer to wire racks to cool completely.
Makes 2 dozen.