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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
Prep Time 15 mins
Cook Time 11 mins
Chill 30 mins
Total Time 56 mins
Course Cookies, Fall, Holiday, Nuts
Cuisine American
Servings 24 cookies
Calories 170 kcal


  • 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


  • 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.


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
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