Dark Chocolate Cranberry Cookies are decadent, soft and chewy. They are sure to be a crowd pleasing dessert for the upcoming holiday season.
Dark Chocolate Cranberry Cookies are the perfect way to kick off the holiday baking season! This recipe starts with a basic cookie dough batter. Next, dark chocolate chips and dried cranberries are added to make this a rich and decadent cookie. Finally, these cookies are baked until they are golden brown. Let them cool slightly and enjoy a warm, soft and delicious cookie. Be careful because these cookies are so addicting that you might not want to save any for your guests!
If you are looking for other holiday cookie recipes, try my Christmas M&M Cookies or Soft and Chewy Gingerbread Cookies.
Ingredients
- All-Purpose Flour - I used all-purpose flour for this recipe. I haven't made these cookies with any other type of flour but I think 1:1 gluten free baking flour would work well.
- Baking Soda - Helps the cookies to rise.
- Unsalted Butter, Melted - Makes the cookies rich and decadent.
- Granulated Sugar - Adds some sweetness to the cookies.
- Brown Sugar - Adds more sweetness and helps to keep the cookies soft and chewy.
- Eggs - Helps to bind the other ingredients together.
- Vanilla - Adds some extra flavor.
- Dark Chocolate Chips and Dried Cranberries - The perfect combination for these delicious cookies!
See recipe card for quantities.
Instructions
Preheat oven to 350F. Line two large baking sheets with parchment paper.
In a medium size bowl, mix together flour and baking soda.
In a large bowl, add melted butter, granulated sugar and brown sugar. Beat with an electric mixer until smooth.
Add eggs and vanilla. Beat on medium until the batter is smooth.
Add half of the flour mixture to the batter. Turn electric mixer to low and mix until the flour mixture starts to incorporate into the batter. As the flour mixture starts to incorporate, you can increase the speed of the electric mixer to medium. Use a spatula to scrape down the sides of the bowl as necessary. Repeat with remaining flour mixture.
Add dark chocolate chips and cranberries.
Use a spatula to fold in chocolate chips and cranberries.
Use a cookie scoop or large spoon to drop dough onto prepared baking sheets. (About 2 tablespoons of dough per cookie).
Bake 10-12 minutes or until the cookies start to turn golden. Cool cookies slightly before transferring to a wire rack to cool completely. Makes 24 cookies.
Hint: Make sure to line the baking sheet with parchment paper so the cookies don't stick. It also helps with a quicker cleanup!
Substitutions
- Unsalted Butter - You could substitute salted butter if it's all you have on hand.
- Dark Chocolate Chips - Feel free to use whatever type of chocolate chip you prefer.
Equipment
Large Non-Stick Baking Pan - I used two large non-stick metal baking pans for this recipe. You can use smaller baking pans but you won't be able to fit as many cookies on a pan.
Electric Mixer - I used an electric mixer for this recipe. I highly recommend using an electric mixer because the cookie dough is quite thick. You can try mixing by hand but you will likely end up with very sore arms!
Storage
Dark Chocolate Cranberry Cookies can be stored at room temperature in an airtight container or bag for up to three days.
Dark Chocolate Cranberry Cookies freeze well. Place cookies in a freezer safe container or bag and freeze up to three months. Thaw when ready to eat. I actually prefer to keep my cookies frozen because it maximizes the freshness.
Top Tip
Do not overbake the cookies! If you overbake the cookies they won't be soft and chewy. Bake 10-12 minutes or until the cookies start to turn golden.
FAQ
No! There is no need to chill the cookie dough before baking. The cookies will still be thick and chewy.
Yes! Feel free to use your favorite type of chocolate chip. I love the combination of dark chocolate and cranberry. I am sure semisweet or milk chocolate chips would taste great as well.
Related
Looking for other recipes like this? Try these:
Recipe
Dark Chocolate Cranberry Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup dark chocolate chips
- ½ cup dried cranberries
Instructions
- Preheat oven to 350F. Line two large baking sheets with parchment paper.
- In a medium size bowl, mix together flour and baking soda.
- In a large bowl, add melted butter, granulated sugar and brown sugar. Beat with an electric mixer until smooth.
- Add eggs and vanilla. Beat on medium until the batter is smooth.
- Add half of the flour mixture to the batter. Turn electric mixer to low and mix until the flour mixture starts to incorporate into the batter. As the flour mixture starts to incorporate, you can increase the speed of the electric mixer to medium. Use a spatula to scrape down the sides of the bowl as necessary.
- Repeat with remaining flour mixture.
- Add dark chocolate chips and cranberries.
- Use a spatula to fold in chocolate chips and cranberries.
- Use a cookie scoop or large spoon to drop dough onto prepared baking sheets. (About 2 tablespoons of dough per cookie).
- Bake 10-12 minutes or until the cookies start to turn golden. Cool cookies slightly before transferring to a wire rack to cool completely. Makes 24 cookies.
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