I saw these cookies in a Pillsbury recipe book, they seemed really easy and I have lots of Craisins on hand so I made them to take to school with me. They were really good warm, I was afraid the Craisins were going to be too tough but they really softened up and everyone liked them. Also, the dark chocolate really cut down on the sweetness, which was surprising but good.
Monster Chocolate Crackle Cookies
Active Time: 10 minutes
Total Time: 25 minutes
1 bar (3.5 oz) 70% cocoa dark chocolate, broken up ( I used 60%)
1 roll (16.5 oz) refrigerated chocolate chip cookie dough, at room temperature
2/3 cup cherry-flavor Craisins
2 Tbsp sugar
Heat oven to 350°F. You'll need a baking sheet. Melt chocolate in microwave on medium or in a saucepan over very low heat.
Break dough in chunks into a medium bowl. Add melted chocolate (no need to cool) and Craisins; stir with a wooden spoon until blended.
Put sugar in small bowl. Roll 1⁄4-cupfuls dough into balls. Roll in sugar to coat. Place 21⁄2 in. apart on ungreased baking sheet. Flatten cookies with bottom of measuring cup to 21⁄2-in. rounds.
Bake 14 to 16 minutes until tops of cookies look dry and crackled.
(Cookies will still be very soft.) Let cool on sheet on a wire rack 2 minutes before removing to rack to cool completely.