[Kitchen Witch]

CHOCOLATE COMFORT COOKIES

1 cup chopped hazelnuts

2 cups large semisweet chocolate chips (nestle's mega morsels) 1/2 cup sun dried cranberries

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 3 oz. package cream cheese, softened

1 egg

2 Tbs. milk

2 ounces best quality unsweetened chocolate, melted

1 1/2 tsp. vanilla

2 cups plus

2 Tbs. flour (high altitude: add 2 more Tbs. 1/2 tsp. baking powder

1/2 tsp. salt

1/4 cup Dutch processed cocoa

1 cup commercially prepared marshmallow cream

Preheat oven to 325 degrees. Spread nuts on an ungreased cookie sheet and roast for 7 to 12 minutes, or until they are lightly

browned and some skins have loosened. Set aside to cool.

Butter 2 cookie sheets. In a large bowl, combine the chocolate chips, cranberries, and cooled nuts; set aside. In another large bowl, beat together the butter, sugar, cream cheese, and egg until very creamy and smooth. Beat in milk, melted chocolate, and vanilla. Sift together the flour, baking powder, salt, and cocoa, then add to the butter mixture. Blend in the marshmallow cream, stirring until thoroughly combined. Add the chips, cranberries, and nuts. Stir until well mixed. Batter will be thick.

Using a 1/4 cup measure or a 4 Tbs. spoon Ice cream scoop, measure out batter and place 2 inches apart on cookie sheets,

putting no more than 6 cookies per sheet. Bake 13 to 17 minutes, until puffed and cooked through. Cool on sheet 1 minute; transfer to wire racks to cool completely. 2 dozen.