When I signed up for the 4th Annual Great Food Blogger Cookie Swap, there was no doubt in my mind which cookie I would be making. Everyone seems to love this cookie. It’s not frilly or fussy like a lot of holiday cookies. The combination of dark bittersweet chocolate chunks, tart cranberries and salty, crunchy pistachios is divine. The festive dark red cranberries and the bright green pistachios make this the favorite Christmas cookie at our house. It may become the favorite at your house too!

Santa’s Favorite Chunky Chocolate, Cranberry, Pistachio Cookies

(inspired by David Lebovitz, Chocolate Chip Cookies, from Ready for Dessert)

(I doubled this recipe)

2 1/2 cups organic all-purpose flour

3/4 teaspoon baking soda

1/8 teaspoon salt

1 cup (8 ounces) unsalted butter, at room temperature

1 cup organic packed dark brown sugar

3/4 cup organic cane sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

1 cup pistachio nuts, toasted and coarsely chopped

1 cup dried cranberries

14 ounces bittersweet chocolate chunks

In a small bowl, whisk together the flour, baking soda, and salt. Set aside.

In a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs one at a time until thoroughly incorporated, beating 3-5 minutes after each egg. Add 1/2 the flour mixture and gently mix on low one or two minutes. Remove the bowl from the mixer. Add the remaining flour, nuts, chocolate, and cranberries and mix with your hands until all is thoroughly incorporated.

On a lightly floured work surface, divide the dough into thirds. Shape each third into a log. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours. (You can refrigerate up to 2 weeks or freeze up to one month.) When ready to bake, let the dough sit at room temperature about 15 minutes, while oven heats.

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