Jumbo Double Chocolate Cranberry Cookies
Indulge in the decadence of Jumbo Double Chocolate Cranberry Cookies, the ultimate treat for chocolate lovers with a fruity twist! These bakery-style cookies boast a rich, fudgy base made with unsweetened cocoa powder and are studded with melty semi-sweet chocolate chips for double the chocolate goodness. The addition of tart dried cranberries adds a delightful pop of flavor that beautifully balances the sweetness, making these cookies irresistibly unique. Perfectly soft and chewy with a slightly crisp edge, these jumbo cookies are quick to prepare, taking just 15 minutes of prep time, and bake to perfection in under 12 minutes. Whether served with a glass of milk, a cozy hot beverage, or enjoyed straight off the cooling rack, these cookies are an absolute crowd-pleaser. Plus, they keep beautifully in an airtight container, making them an ideal make-ahead treat for cookie lovers everywhere!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups semi-sweet chocolate chips
- 1 cup dried cranberries
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together until light and creamy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the semi-sweet chocolate chips and dried cranberries until evenly distributed.
Using a 1/4 cup measurement or cookie scoop, portion out the dough onto the prepared baking sheets, leaving at least 2 inches of space between each cookie to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers still appear slightly soft. Do not overbake.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve with a glass of milk or your favorite hot beverage. Store any leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
5668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.9 g | 259% | |
| Saturated Fat | 116.2 g | 581% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2706 mg | 118% | |
| Total Carbohydrate | 1016.2 g | 370% | |
| Dietary Fiber | 99.2 g | 354% | |
| Total Sugars | 629.5 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 513 mg | 39% | |
| Iron | 52.4 mg | 291% | |
| Potassium | 3553 mg | 76% | |
*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.
