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Dark Chocolate-Cranberry Rock Cakes

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  • Prep 25 min
  • Total 45 min
  • Servings 12
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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.
By Sarah Caron
Created Jul 18, 2011
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Ingredients

  • 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
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a sweeter center, use milk chocolate chips instead of bittersweet ones.
  • tip 2
    Serve with tea at tea time, wearing your favorite magical gear.

Nutrition

Nutrition Facts are not available for this recipe
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