Dark Chocolate Chip Cranberry Cookies
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5 from 4 votes

Soft Baked Dark Chocolate Chip Cranberry Cookies

Dark Chocolate Chip Cranberry Cookies are soft, chewy, and incredibly delicious! Decadent enough for special occasions and cookie exchanges, yet simple enough to make just because!
Prep Time10 mins
Cook Time10 mins
Chilling1 hr
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 30 cookies
Calories: 106kcal
Author: Lauren Vavala

Ingredients

Instructions

  • Thoroughly combine the all purpose flour, baking powder, baking soda, and salt in a small bowl.
  • Using an electric mixer, beat the butter, brown sugar, and granulated sugar together until well blended and fluffy.
  • Add the egg, then the vanilla extract.
  • Add the flour mixture gradually until thoroughly incorporated. The batter will be thick.
  • Mix in the dried cranberries and dark chocolate chips by hand with a spoon.
  • Wrap the dough in plastic wrap and place in the refrigerator. Chill for at least an hour, or up to 3 days
  • When ready to bake, preheat oven to 350°F. Remove the dough from the refrigerator and let sit at room temperature for 10-15 minutes.
  • Roll the dough into 1-inch balls and place on a Silpat-lined baking sheet 2-inches apart.
  • Flatten each ball of dough slightly. You can add more cranberries and chips to the tops, if desired.
  • Bake for 8-10 minutes, or until the bottoms are just golden brown.
  • Let cool for 5 minutes before removing to cooling racks.

Notes

Tips and Techniques

  • Set the butter and egg out to come to room temperature an hour or so before you are ready to prepare the dough.
  • Push extra cranberries and dark chocolate chips into the dough balls right before baking to better show off what’s inside the cookies.
  • For the best results, do not skip chilling the dough.
  • Use Silpat-lined baking sheets to prevent the cookies from sticking. You can also use aluminum foil or parchment paper.
  • Store baked cookies in an air-tight container for up to 5-7 days.

How to Freeze Dark Chocolate Chip Cranberry Cookies

  • Prepared Dark Chocolate Chip Cranberry Cookie dough can be refrigerated for up to 3 days, or frozen for up to 2 months.
  • You can freeze the dough whole, or pre-roll it into 1-inch balls before freezing.
  • To bake pre-rolled balls from frozen, add 1-2 minutes to the cooking time.
  • Thaw frozen dough in the refrigerator overnight, then let sit at room temperature for 10 minutes before rolling into 1-inch balls to bake.

Nutrition

Serving: 1cookie | Calories: 106kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 44mg | Potassium: 39mg | Sugar: 8g | Vitamin A: 100IU | Calcium: 16mg | Iron: 0.5mg