Buttermilk Grosses Me Out: Double-Chocolate Cranberry Cookies: Chocolate Overload

I made the most amazing cookies today. So amazing that when I was adding the last of the ingredients to the bowl, I was overwhelmed with the smell of chocolate-y goodness and said "Oh my God!" (out loud, but to myself) which prompted The Captain to yell "are you okay?" from the other room and also caused him to come to the kitchen to make sure I was all right. When he got to the kitchen and saw and smelled the dough, his response was to utter an "Oh my God" as well. I was like "yeah, right?" and we both marvelled at the fantastic-ness that was before us. These guys are RICH though, and not for the weak. I got the recipe from Everyday Food magazine. The recipe isn't online yet. I hope Martha doesn't sue me.

Double-Chocolate Cranberry Cookies
16 ounces bittersweet chocolate, coarsely chopped
1 cup AP flour
3 TBS unsweetened cocoa powder
1 TSP baking powder
1/2 TSP coarse salt
1/2 cup (1 stick) butter, room temp
3/4 cup sugar
1/2 cup brown sugar
2 large eggs
1 TSP vanilla extract
1/2 cup dried cranberries

I got everything ready at first. 350 degree oven. Melted 10 ounces of chocolate in the microwave for about a minute and a half.

Mixed my flour, cocoa powder, baking powder and salt.

Got my butter and sugars together.

Chopped up another 6 ounces of chocolate. (I threw some milk chocolate in there cause it was already unwrapped.)

Mmmm. Chocolate and cranberries. I kept stealing little nibbles of cranberries when I was getting everything else together.

So I creamed the butter and sugar.

Added a couple eggs and the vanilla.

Then added the melted chocolate.

And the flour mixture.

And when that was all mixed together, I added the chopped chocolates and the cranberries. (This was the OMG stage.)

The dough gets really stiff. Everyday Food recommends making 14 really big cookies 1/4 cup of batter at a time. I made regular sized cookies. About a heaping tablespoon of dough per cookie.