Ingredients:
1 3/4 Cups all-purpose flour
1/3 Cup unsweetened cocoa powder
1/2 Teaspoon baking powder
1/2 Teaspoon teaspoon
1 Cup (2 sticks) butter, softened
1 Cup granulated sugar
1/2 Cup packed brown sugar
1 Egg
1 Teaspoon Vanilla
2 Cups semisweet chocolate chips
3/4 Cup dried cranberries, chopped
1/2 Cup white chocolate chips
1. Preheat oven to 350F
2. Combine flour, cocoa, baking powder and salt in a small bowl; set aside. Beat butter, 1 cup sugar and brown sugar in large bow with electric mixer at medium speed until light and fluffy. Beat in egg and vanilla until well blended. Gradually beat in flour mixture on low speed until blended. Stir in semisweet chips.
3. Drop dough by level 1/4 cupfuls onto greased cookie sheets, spacing 3 inches apart. Flatten dough until 2 inches in diameter with bottom of glass that has been dipped in additional sugar.
4. Bake 11 to 12 minutes. Cool on cookie sheet for 2 minutes. Transfer to wire rack.
5. Melt white chocolate. Drizzle on cooled cookies and sprinkle with cranberries.
