Choc-Full Chocolate Cookies
1 cup chopped hazelnuts (pecans also work nicely)
2 cups (1 11.5 ounce package) extra-large semisweet chocolate chips
1/4 cup dried cranberries
1/4 cup raisins
1 cup(2 sticks) unsalted butter- softened
1 cup sugar
1 3-ounce package cream cheese-softened
2 tablespoons milk
2 ounces good quality unsweetened chocolate- melted
1-1/2 teaspoons vanilla
2 cups plus 2 tablespoons all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup Dutch processed cocoa
1 cup commercially prepared marshmallow cream
Preheat oven to 325. Spread nuts on ungreased cookie sheet and toast 7 -12 minutes until light brown and skins have loosened) Set aside to cool.
Butter 2 cookie sheets. In large bowl, combine: chocolate chips, cranberries, raisins and cooled nuts; set aside. In another large bowl, beat together butter, sugar, cream cheese and egg until creamy and smooth. Beat in milk, melted chocolate and vanilla. Sift together flour, baking powder, salt and cocoa and add to butter mixture. Blend in the marshmallow cream, stirring until thoroughly combined. Add chips, cranberries, raisins and nuts. Batter will be thick.
Using a 1/4- cup measure or an icecream scoop, measure out batter and place 2 inches apart on cookie sheets. Six cookies per sheet fit comfortably. Bake 13 - 17 minutes, until puffed and cooked through. Cool on sheet 1 minute; transfer to wire rack to cool completely.
Makes 2 dozen