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    Home » Cookies

    Cranberry and Bittersweet Chocolate Chip Cookies

    Published: Sep 9, 2021 · Modified: Feb 8, 2022 · This post may contain affiliate linksLeave a Comment

    Jump to Recipe Print Recipe

    Fall colors and scents are in the air, along with the cooler weather. I like cranberries, and the Ocean Spray dried cranberries are perfect for baking. So I started looking at what other bakers add to their cranberry cookies, and most use white chocolate chips.

    Cranberry and bittersweet chocolate chip cookies on a glass dish.

    My chocolate chip recipe I wanted to be a bit different. I do not have 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. There are several brands of Bittersweet Chocolate you can choose from, but the ones I used for my creative recipe are by Nestle Toll House.

    Nestle toll house bittersweet chocolate package.

    Changing up the flavor of the bittersweet chocolate, I wanted to mix different sugars to get a taste of chocolate chip cookies. So, I mixed all three sugars light, dark, and white. I like the flavor of the three sugars together. This mix of sugars produced s fantastic taste, which I will incorporate into other cookie recipes.

    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. I hope you enjoy the variation of a chocolate chip cookie.

    Cranberry and bittersweet chocolate chip cookies on a glass dish.

    Cranberry and Bittersweet Chocolate Chip Cookies

    Barbara Hall
    This recipe is an easy and quick cookie to make that is full of flavor.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Bake Time 11 mins
    Chill 30 mins
    Total Time 56 mins
    Course Cookies, Fall, Holiday, Nuts
    Cuisine American
    Servings 24 cookies
    Calories 170 kcal

    Ingredients
     

    • ¾ cup Butter unsalted 1.5 sticks
    • ½ cup Dark Brown Sugar 106 g
    • ¼ cup Light brown sugar 53 g
    • ¼ cup Sugar white 48 g
    • 1 teaspoon Vanilla Extract
    • 1 Egg
    • 2 cups All-purpose flour 240 g
    • ½ teaspoon Baking powder
    • ½ teaspoon Baking soda
    • 1 teaspoon Corn starch
    • ½ teaspoon Kosher Salt
    • ½ cup Bittersweet chocolate chips
    • ½ cup Dried cranberries
    • ½ cup 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 corn starch and set that bowl aside, run a whisk through to blend. In a stand or hand-held mixer, add the butter and all three sugars and mix on medium speed for 3 minutes. You want the butter and sugars well blended; the mixture should look lighter in color. I stop the mixer and scrape down the sides and across the bottom. Add the vanilla extract then the egg. Mix till incorporated.
    • Turn the mixer down to low and slowly add the flour mixture to the mixer bowl and incorporate. I 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. I add the cranberries, bittersweet chocolate chip morsels, and chopped walnuts and turn the mixer on low to incorporate—about 30 seconds or less. I take the bowl off the stand and with a spatular 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°. Line 2 cookie sheet pans with parchment paper and set one aside. Using a medium scoop, add twelve scoops to a pan. Bake for 11-13 minutes and move to a cooling rack after you pull the baked cookies from the oven. This recipe makes about two dozen; I had enough cookie dough for two more cookies, so I rearranged my 12 scoops on the second round to accommodate the last two scoops of dough.

    Nutrition

    Calories: 170kcalCarbohydrates: 21gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 22mgSodium: 90mgPotassium: 60mgFiber: 1gSugar: 12gVitamin A: 188IUVitamin C: 1mgCalcium: 29mgIron: 1mg
    Keyword cranberry chocolate chip cookies, dark chocolate chip cookies
    Tried this recipe?Let us know how it was!

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    Hi! My name is Barbara. I am a retired IT professional who wants my next career to be fun. What better way than by sharing cookie recipes that I make in my kitchen, taking photos, and showing you the results. My goal is to provide cookie recipes you can make at home that look great and taste fantastic!

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