1 1/2 cups all-purpose flour
6 tbsp Dutch-processed cocoa powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/8 tsp ground cloves
pinch of salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup firmly packed light brown sugar
3/4 cup plus 2 tbsp granulated sugar
2 large eggs
1 tbsp vanilla extract
3/4 cup dried cranberries
7 oz. good-quality white chocolate, cut into 1/4-inch pieces
3/4 cup walnuts, toasted and coarsely chopped
Stir together the flour, cocoa powder, baking soda, cinnamon, nutmeg, cloves and salt into a medium bowl. Set aside.
In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugars at medium speed until light, about 2 minutes. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl if necessary. Beat in the vanilla extract. Reduce the speed to low and add the dry ingredients in three additions, mixing just until combined. Using a wooden spoon, stir in the cranberries, white chocolate and walnuts. Cover the bowl with plastic wrap and refrigerate the dough for at least 3 hours (or up to 3 days), until firm.
Position a rack in the centre of the oven and preheat the oven to 350F. Line 2 baking sheets with parchment paper or foil.
Pinch off pieces of the dough and shape into 1-inch balls. Arrange the balls on the prepared sheets, spacing them 2 inches apart. Bake the cookies, one sheet at a time, for 9 to 11 minutes, until just set but still very soft. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack and cool completely. Makes about 66 cookies.
Store in an airtight container at room temperature for up to a week.
Source: The Good Cookie by Tish Boyle, 2002