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.
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.
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Ingredients
- 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
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.
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.
Now add all three of the sugars and mix on a medium mixer speed for 3 minutes.
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.
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.
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.
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.
If you are hungry for cranberries, give these a try. I think you will love them.
Enjoy!
FAQ's
For this recipe, I recommend dried cranberries. Fresh has more liquid and will affect the ratio of ingredients. It will make a soggy cookie.
I use a plastic container with a tight lid. They should last for 5-7 days.
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.
Other Cranberry Cookies
Recipe
Cranberry and Bittersweet Chocolate Chip Cookies
Barbara HallWould you like to save this recipe?
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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.
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