Dark Chocolate-Cranberry Rock Cakes

 

2

cups Gold Medal® all-purpose flour

2

tablespoons sugar

2

teaspoons baking powder

1/2

teaspoon kosher (coarse) salt

1/2

cup cold unsalted butter

2

eggs

1/2

cup whipping cream

1/2

cup 60% cacao bittersweet chocolate chips

1/2

cup sweetened dried cranberries

1

tablespoon whipping cream, if desired

Coarse sugar, if desired

• 1 Heat oven to 350°F. Line cookie sheet with parchment paper.
• 2 In large bowl, stir together flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions). Stir in chocolate chips and cranberries; set aside.
• 3 In another bowl, beat eggs and 1/2 cup whipping cream with whisk until well blended. Make well in center of flour mixture; pour egg mixture into well. With rubber spatula, fold together all ingredients until combined and smooth.
• 4 Using large cookie scoop, scoop out 12 balls of dough onto cookie sheet. Brush tops with 1 tablespoon whipping cream; sprinkle with course sugar.
• 5 Bake 17 to 20 minutes or until lightly browned. Remove from cookie sheet to cooling rack. Serve immediately. Store cooled rock cakes in airtight container; best eaten within 2 days.