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    Home » Recipes » Cookies

    Cranberry and Bittersweet Chocolate Chip Cookies

    Published: Aug 31, 2024 · Updated: Jun 10, 2025 · by Barbara · This post may contain links on which I could make a small commission if an item is purchased · Leave a Comment

    Jump to Recipe Print Recipe

    My chocolate chip recipe: I wanted it to be different. I didn't want to follow the crowd, so I did the research, and cranberries go well with white or dark chocolate. I had some bittersweet chocolate chips that I thought would be excellent.

    Cranberry and bittersweet chocolate chip cookies on a flat plate.

    A mix of sugars is perfect with dried cranberries. The brown sugars give the cookies a sweeter taste to balance out the tartness of the cranberries and, for that matter, the bittersweet chocolate. To round out my cookies, I added some chopped walnuts to the mix. It needed just a little crunch, and walnuts work great with chocolate.

    Jump to:
    • Ingredients
    • Baking Dried Cranberry Cookies
    • Prep Work
    • Mixing the Cookie Dough
    • Scoop and Bake
    • FAQ's
    • Other Cranberry Cookies
    • Recipe

    Ingredients

    Cranberry and bittersweet chocolate chip cookies ingredients.
    Jump to Recipe for Amounts
    • Butter unsalted
    • Dark Brown Sugar
    • Light brown sugar
    • Sugar white
    • Vanilla Extract
    • Egg
    • All-purpose flour
    • Baking powder
    • Baking soda
    • Corn starch
    • Kosher Salt
    • Bittersweet chocolate chips
    • Dried cranberries (I used organic)
    • Chopped walnuts

    Baking Dried Cranberry Cookies

    I love cranberry cookies and this is an easy no fuss recipe. Just weigh, mix, and bake. The cranberries I decided on were organic, but any kind of dried cranberries will work. I found the organic were a brighter red color which shows up nicely in the cookies.

    Prep Work

    I start by weighing all three of the sugars into a bowl. I use the Tare button before adding the next sugar. You can also measure the sugar. In another bowl, weigh or measure the flour. Add to the flour the baking soda, baking powder, cornstarch, and kosher salt. I run a whisk through to blend them all together.

    Mixing the Cookie Dough

    Butter that has been cubed and sitting in a mixer bowl.

    I cube my butter into the mixer bowl. By cubing the butter, I can tell if it is room temperature by how easily the knife goes through to cube the stick.

    Creamy looking butter that has been creamed with a mixture.

    If the butter is room temperature, it only takes about a minute to cream the butter. If it is colder, it will take a couple of minutes.

    The fluffy sugar and butter mixture after 3 minutes beating with a mixer.

    Now add all three of the sugars and mix on a medium mixer speed for 3 minutes.

    Adding the egg and vanilla extract to the butter-sugar mixture.

    I scrape down the sides and across the bottom of the bowl before adding the egg and the vanilla extract. Mix until the egg is incorporated.

    Adding the walnuts, cranberries, and chocolate chips to the cookie dough.

    Next, turn the mixer speed to a low setting and add the flour mixture about a third at a time. Don't over mix the flour, you can use a spatula to finish if needed. Finally, add the cranberries, chocolate chips, and nuts mixing for about 10 seconds.

    All the cookie dough has been mixed and ready to be chilled.

    I finish by taking my spatula and making sure I have everything mixed the way I want it. Cover and refrigerate for 30 minutes.

    Scoop and Bake

    Preheat the oven to 350°F (175°C or 180°C), and line 2 cookie sheet pans with parchment paper. I also grab a medium cookie scooper for this cookie.

    Cookies that have been scooped and on a parchment-lined cookie sheet pan.

    I add 12 scoops onto a prepared sheet pan, keeping a good 2 inches between scoops. Bake for 11-13 minutes. Let the cookies on the sheet pan after pulling them from the oven for about a minute, then move them to a cooling rack.

    Twelve finished cranberry and bittersweet chocolate chips cooking on a cookie rack.

    If you are hungry for cranberries, give these a try. I think you will love them.

    Cranberry and bittersweet chocolate chip cookies on a flat plate with pieces of cranberries and chips all around.

    Enjoy!

    FAQ's

    Can I use fresh cranberries instead of dried?

    For this recipe, I recommend dried cranberries. Fresh has more liquid and will affect the ratio of ingredients. It will make a soggy cookie.

    How should I store these cookies?

    I use a plastic container with a tight lid. They should last for 5-7 days.

    Do I have to use the bittersweet chocolate chips?

    No, you can swap out chocolates. Here is a guide on chocolate types and how to best use them. Different Types of Chocolate and How to Use Them on
    the American Test Kitchen website.

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    Recipe

    Cranberry and bittersweet chocolate chip cookies on a flat plate.
    QR Code

    Cranberry and Bittersweet Chocolate Chip Cookies

    Barbara Hall
    Cranberry and bittersweet chocolate chip cookies are chewy, sweet-tart treats with rich chocolate.
    Prevent your screen from going dark
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 18 minutes mins
    Total Bake Time 22 minutes mins
    Chill 30 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Cookies, Fall, Holiday, Nuts
    Cuisine American
    Servings 24 cookies
    Calories 170 kcal

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    Ingredients
     

    • ¾ cup (170.25 g) Butter unsalted
    • ½ cup (110 g) Dark Brown Sugar
    • ¼ cup (55 g) Light brown sugar
    • ¼ cup (50 g) Sugar white
    • 1 teaspoon (1 teaspoon) Vanilla Extract
    • 1 (1) Egg
    • 2 cups (250 g) All-purpose flour
    • ½ teaspoon (0.5 teaspoon) Baking powder
    • ½ teaspoon (0.5 teaspoon) Baking soda
    • 1 teaspoon (1 teaspoon) Corn starch
    • ½ teaspoon (0.5 teaspoon) Kosher Salt
    • ½ cup (90 g) Bittersweet chocolate chips
    • ½ cup (60.61 g) Dried cranberries
    • ½ cup (58.5 g) Chopped walnuts

    Instructions
     

    • Weigh or measure all three sugars into a bowl and set aside. In another bowl, weigh or measure the flour, baking powder, baking soda, salt, and cornstarch and set that bowl aside. I run a whisk through to blend. In a stand or hand-held mixer, cream the butter for a minute or two. Now add all three sugars and mix on medium speed for 3 minutes. You want the butter and sugars well blended; the mixture should look lighter. I stop the mixer and scrape down the sides and across the bottom. Add the vanilla extract and then the egg. Mix until incorporated.
    • Turn the mixer down to a low mixer speed and add about a third of the flour at a time. Stop the mixer and scrape down the sides and across the bottom to make sure all the flour is mixed into the wet sugar-butter mixture. Then, add the cranberries, bittersweet chocolate chip morsels, and chopped walnuts and turn the mixer on low to incorporate—about 10 seconds. I take the bowl off the stand and, with a spatula, turn the cookie dough over a few times to make sure everything is evenly mixed. Cover slightly and refrigerate for 30 minutes.
    • Preheat oven to 350°F (175°C or 180°C). Line 2 cookie sheet pans with parchment paper. Using a medium cookie scoop, add twelve scoops to a prepared pan. Bake for 11-13 minutes. Leave them on the pan for a minute before moving the cookies to a cooling rack.

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    NUTRITION DISCLAIMER

    I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.

    Nutrition

    Calories: 170kcalCarbohydrates: 21gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 90mgPotassium: 61mgFiber: 1gSugar: 12gVitamin A: 188IUVitamin C: 0.1mgCalcium: 29mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    5 from 1 vote (1 rating without comment)

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    Hi, I'm Barbara Hall, the baker and photographer behind My Cookie Journey, a blog devoted to creating and sharing unique cookie recipes. A retired IT pro, I now spend my day's baking, styling, and snapping photos of cookies that have been featured in multiple regional magazines.

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