Dark Chocolate-Cranberry Rock Cakes

Blogger Sarah W. Caron from Sarah's Cucina Bella shares a recipe. Witch and wizard movie fans, unite! This recipe for Dark Chocolate-Cranberry Rock Cakes will give you a taste of a magical delight … in your own home. (Psst! They’re kind of like scones.)

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Prep Time 25 min
Total Time 45 min
Servings 12

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

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Directions

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.