Double Chocolate Cranberry Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
60 cookies
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Calories
103 kcal
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Cuisine
International
Double Chocolate Cranberry Cookies
Description
The Double Chocolate Cranberry Cookies use a cocoa-infused cookie dough enriched with softened butter and both granulated and brown sugars for sweetness and texture. Baking powder and salt provide leavening and balance. Egg and vanilla add binding and flavor. Milk chocolate pieces fold in to deliver rich pockets of melted chocolate, complemented by fresh cranberries that add a tart contrast. Shaped into flattened one-inch balls, these cookies bake at 350° for about ten minutes until set but still tender.
The cookies have a balance of soft crumb and gentle chew, with bursts of brightness from cranberries cutting through the chocolate. The texture and flavor combination makes them suitable for holiday treats or year-round snacking. Substituting dried cranberries is possible with an adjusted quantity, offering flexibility.
You can prepare these cookies ahead and freeze them. Freeze completely cooled cookies first on parchment-lined sheets, then transfer to freezer bags for up to two months. Thaw before serving to maintain texture and flavor.
Ingredients
- 1 ¾ cup all-purpose flour
- ½ cup cocoa powder unsweetened
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter softened
- 1 ¾ cup granulated sugar
- ½ cup brown sugar packed
- 1 egg large, at room temperature
- 1 teaspoon vanilla extract
- 2 cups milk chocolate chunks or chips
- 1 cup cranberries fresh
Instructions
- Preheat oven to 350°
- Line 2 large baking sheets with parchment paper
- In a bowl, combine flour, cocoa, baking powder and salt with a whisk.
- In a large bowl, beat butter, granulated sugar, and brown sugar with an electric mixer at medium speed, until light and fluffy
- Beat in egg and vanilla until combined.
- Add flour and cocoa mixture in three parts, beating to combine.
- Stir in chocolate and cranberries.
- Using a teaspoon, (a melon baller works great) roll dough into 1" balls, place on the prepared baking sheet, and flatten with your palm
- Bake 10 minutes or until cookies are set. Allow the cookies to cool 2 minutes on baking pans before transferring to a wire rack to cool completely.
Notes
- Dried cranberries can substitute fresh; use ¾ cup dried cranberries if preferred.
- Cookies freeze well; cool completely before freezing on sheets, then store in freezer bags up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60cookies
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 103kcal | 5% |
| Carbohydrates | 14g | 5% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 49mg | 2% |
| Potassium | 41mg | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 8mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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