Cranberry and Bittersweet Chocolate Chip Cookies

5 from 1 vote

Cranberry and bittersweet chocolate chip cookies are chewy, sweet-tart treats with rich chocolate.

Prep Time18

Total Bake Time22

Chill30

Total Time1 10

Course: Cookies, Fall, Holiday, Nuts

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 170kcal

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.