Cranberry Chocolate Cookies
Soft, chewy, and bursting with flavor, Cranberry Chocolate Cookies are the ultimate blend of sweet, tart, and indulgent. These irresistible treats combine the richness of semi-sweet or dark chocolate chunks with the bright, tangy pop of dried cranberries for a perfectly balanced bite. Made with a buttery base and just the right touch of brown sugar for extra depth, these cookies are easy to whip up in under 30 minutes and yield a batch of 24, perfect for sharing (or not!). The secret to their soft center lies in slightly underbaking them, ensuring a melt-in-your-mouth texture every time. Ideal for holiday baking or everyday snacking, these cookies are a must-try for anyone who loves the contrast of decadent chocolate with fruity highlights. Store extras in an airtight container to enjoy all week long!
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 100 grams granulated sugar
- 100 grams brown sugar, packed
- 1 large egg
- 1 teaspoons vanilla extract
- 195 grams all-purpose flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 120 grams dried cranberries
- 120 grams chocolate chunks (semi-sweet or dark)
Instructions
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the egg and vanilla extract to the butter mixture. Beat well until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Fold in the dried cranberries and chocolate chunks using a spatula until evenly distributed throughout the dough.
Scoop tablespoons of dough and roll into balls (approximately 1.5 inches in diameter). Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers should still look slightly underbaked for a softer texture.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftover cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
3358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.5 g | 179% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 1384 mg | 60% | |
| Total Carbohydrate | 510.8 g | 186% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 333.3 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 252 mg | 19% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 910 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
