Double Chocolate Cranberry Cookies
Indulge in the perfect balance of rich chocolate decadence and tart fruity bursts with these Double Chocolate Cranberry Cookies. Made with creamy unsalted butter, two forms of sugar for ultimate chewiness, and the bold addition of unsweetened cocoa powder, these cookies deliver a double dose of chocolate luxury thanks to the inclusion of semi-sweet chocolate chips. The surprise addition of dried cranberries introduces a tangy twist that beautifully complements the sweetness, making each bite an irresistible flavor combination. Ready in under 30 minutes, these cookies are the ultimate treat for holidays, bake sales, or anytime chocolate cravings strike. Serve them with a glass of milk or enjoy as a satisfying snack—perfect for chocolate and cranberry lovers alike!
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 100 grams Granulated sugar
- 150 grams Brown sugar (light or dark)
- 2 teaspoons Vanilla extract
- 2 pieces Large eggs
- 190 grams All-purpose flour
- 40 grams Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 180 grams Semi-sweet chocolate chips
- 100 grams Dried cranberries
Instructions
Preheat your oven to 175°C (350°F) and line two large baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 2-3 minutes using a hand mixer or stand mixer.
Add the vanilla extract and eggs to the bowl. Beat on medium speed until well combined, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips and dried cranberries using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, scoop the dough into 1.5-inch balls and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft.
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 the cookies with a glass of milk or enjoy them as an indulgent snack or dessert!
Nutrition Facts
Calories |
165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 17.6 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 42 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.
