Dark Chocolate-Cranberry Rock Cakes
Sarah Caron
Created Jul 18, 2011
Dense and flavorful, these chocolate and cherry sensations will keep for a couple days, so they're a great make-ahead dish for breakfast or brunch.
Dark Chocolate-Cranberry Rock Cakes
- Prep Time 25 min
- Total 45 min
- Servings 12
- Ingredients 11
Ingredients
- 2 cups Gold Medal™ all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher (coarse) salt
- 1/2 cup cold unsalted butter
- 2 eggs
- 1/2 cup whipping cream
- 1/2 cup 60% cacao bittersweet chocolate chips
- 1/2 cup sweetened dried cranberries
- 1 tablespoon whipping cream, if desired
- Coarse sugar, if desired

Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°F. Line cookie sheet with parchment paper.
-
Step2In large bowl, stir together flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions). Stir in chocolate chips and cranberries; set aside.
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Step3In another bowl, beat eggs and 1/2 cup whipping cream with whisk until well blended. Make well in center of flour mixture; pour egg mixture into well. With rubber spatula, fold together all ingredients until combined and smooth.
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Step4Using large cookie scoop, scoop out 12 balls of dough onto cookie sheet. Brush tops with 1 tablespoon whipping cream; sprinkle with course sugar.
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Step5Bake 17 to 20 minutes or until lightly browned. Remove from cookie sheet to cooling rack. Serve immediately. Store cooled rock cakes in airtight container; best eaten within 2 days.
Nutrition
Nutrition Facts are not available for this recipe
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