As I sit in my study, watching the snow fall on the already 12-inches that have accumulated, I naturally start to think about what to bake. “Comfort” foods would be good on a cold, icy day like today. So I googled “comfort cookies.” And low and behold, there are a few that claim to be “comfort cookies.” This chocolate version seemed most appealing to my senses.
Chocolate Comfort Cookies
Makes 4 dozen
1 cup (2 sticks) unsalted butter, room temperature
3 oz cream cheese, room temperature
1 cup granulated sugar
1 large egg
2 ounces unsweetened chocolate, melted and cooled
2 tablespoons milk
1 1/2 teaspoons vanilla
2 cups plus 2 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup Dutch-processed cocoa
1 cup marshmallow cream
1 cup toasted hazelnuts or pecans, chopped
2 cups semi-sweet chocolate chips
1/2 cup dried cranberries
Preheat oven to 325F.
Beat butter and cream cheese at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg, beating well. Add melted chocolate, milk, and vanilla; beat well.
Sift together flour and baking soda, salt and cocoa; add to butter mixture, beating well. Stir in marshmallow cream and remaining ingredients, mixing well.
Drop dough by heaping tablespoonfuls onto lightly greased cookie sheets. Bake for 12 to 13 minutes. Cool 1 minute on cookie sheets; remove to wire racks and cool completely.