Dark Chocolate-Cranberry Rock Cakes

Dense and flavorful, these chocolate and cherry sensations will keep for a couple days, so they're a great make-ahead dish for breakfast or brunch.

  • Prep Time 25 min
  • Total Time 45 min
  • Servings 12


cups Gold Medal™ all-purpose flour
tablespoons sugar
teaspoons baking powder
teaspoon kosher (coarse) salt
cup cold unsalted butter
cup whipping cream
cup 60% cacao bittersweet chocolate chips
cup sweetened dried cranberries
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.

Expert Tips

For a sweeter center, use milk chocolate chips instead of bittersweet ones.

Serve with tea at tea time, wearing your favorite magical gear.