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!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
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 |
147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 54 mg | 2% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 14.5 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 48 mg | 1% | |
*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.
