Dark Chocolate-Cranberry Rock Cakes

Ingredients

• 2 cups flour all-purpose
• 2 tablespoons sugar 
• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon kosher salt (coarse)
• 0.5 cup butter unsalted cold
• 2  eggs 
• 0.5 cup whipping cream 
• 0.5 cup chocolate chips 60%
• 0.5 cup cranberries dried sweetened
• 1 tablespoon whipping cream 
• 1 serving coarse salt 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• wire rack
• blender
• spatula

Directions

1. Heat oven to 350°F. Line cookie sheet with parchment paper.
2. In large bowl, stir together flour, sugar, baking powder and salt.
3. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions). Stir in chocolate chips and cranberries; set aside.
4. In 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.
5. Using large cookie scoop, scoop out 12 balls of dough onto cookie sheet.
6. Brush tops with 1 tablespoon whipping cream; sprinkle with course sugar.
7. Bake 17 to 20 minutes or until lightly browned.
8. Remove from cookie sheet to cooling rack.
9. Serve immediately. Store cooled rock cakes in airtight container; best eaten within 2 days.