1. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment and set aside. Chop the chocolate and melt about 9 oz. (250g) of the chocolate in the microwave or in a heatproof bowl over a pot with simmering water. Let it cool down a bit.

2. Add the butter and both sugars to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Add the vanilla extract and mix it in. Next, add the melted chocolate and mix it in. Combine the flour, cocoa powder, baking powder and salt and add it to the bowl – mix until just combined. Finally, add the remaining chopped chocolate and dried cranberries and fold them in.

3. Use a spoon or a cookie scoop* and place dough balls with enough space in between on the baking sheet and bake for about 15-16 minutes. The edges of the cookies should be crisp and the surface should have some cracks. Take the cookies out of the oven and let them cool down on the baking sheet for some time, then transfer them to a wire rack and let them cool down completely. Repeat with remaining dough.