1 cup (2 sticks) butter, softened
1 cup cocoa
1 1/2 cup flour (I mixed white and whole wheat)
1 cup powdered sugar
1tsp vanilla
pinch of salt
1 cup dried cherry-flavored cranberries
1 cup semi-sweet morsels/chips

How I made them:

Preheat oven to 325 degrees. 

Beat the dry ingredients — except for the flour — with the butter until creamy.  Add vanilla and salt, and continue to beat until smooth.  Add flour in stages, beating continuously.  Once entirely mixed, fold dried berries and chocolate chips into batter with a spatula. 

Using a spoon, drop cookies onto a cookie sheet lined with parchment.  Bake for 18 minutes.  Makes about 24-30 cookies, depending on how big a spoon you use.

The results:

Sweet, crisp, chocolately cookies (with a hint of saltiness — my pinch might have been too big).  Tasty, but not for people who prefer soft or chewy cookies.