Chocolate Explosion Cookies

I have one of those minds that is always in "create" mode; whether it's figuring out a new flower in paper, designing a quilt, or coming up with a new recipe, whatever...it's hard to shut it down sometimes.  This morning, as I was cleaning counter tops in the kitchen, I picked up the canister with the Tassimo coffee discs in it and thought I'd organize them again.  After sorting out the different ones, I noticed I had just one of the Swiss Hazelnut and as they say, "Light bulb!!"  I decided to throw together some other  ingredients and see what developed :-D

Of course, since I just bought a new cocoa, I collected that from the pantry, as well as the bittersweet chocolate chips, a half of a bag of white chocolate chips, and a box of dried cranberries.  The cranberries just seemed to go with hazelnut because they're both grown in Oregon.  See the picture.  I have this file cabinet of items in my head and I've learned...just go with it.

I know it seems obscure that I just happen to have all these ingredients on hand, but that's my other fault.  Although, I've never had anyone complain when they wanted a certain dish made!  Kelly would tell me, "Mom, I'm coming to your house if there's a disaster, because you have an unending supply of ingredients!"  It does make it easier, but I've also been the 1-800-Ask Mom with our daughters when they call and say, "I have ...(list 3-4 ingredients) what can I make with them?"

Today, these cookies turned out great and I'm happy to share the recipe.  However, if you don't have Swiss Hazelnut, try regular or even espresso (if you like an intense coffee flavor), switch out the chips to mint, milk chocolate, or even peanut butter, and the dried fruit could be dates, raisins, or dried cherries.  Turn on your inner imagination and have a go at it.

Chocolate Explosion Cookies
1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
3/4 cup granulated sugar
2 large eggs
1/2 cup cocoa rouge (or a good quality cocoa)
2 tsp. vanilla
2 1/3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
3/4 cup dried cranberries
1 cup bittersweet chocolate chips
1 cup white chocolate chips
1/4 cup hot Swiss Hazelnut coffee-Tassimo (or your favorite coffee/espresso)


Preheat oven to 350F-degrees.  Line a baking sheet with parchment or use a silpat.
In the KitchenAid, using the paddle attachment, cream the butter and sugars.  Add the eggs, one at a time, beating well after each addition.  Next, add the vanilla and cocoa and mix well.  Add the dry ingredients, in two batches, alternating them with the hot coffee.  Finally, add the chips and cranberries and fold in.

Scoop the dough, using a 1/4-cup measuring scoop onto the prepare sheet.  Bake 12 minutes, turning the pan half way through for even baking.

Remove to a rack and cool completely.  Recipe makes 2 1/2 dozen 3-inch cookies.  Store in an airtight container.

Once the baking is done, I turned to my knitting to finish up a project.  One thing I've certainly learned this past year...time waits for no one.  Enjoy!