Description
Delight in these Dark Chocolate Chip Cranberry Cookies, a perfect blend of rich dark chocolate and tart dried cranberries baked into soft, chewy cookies. With a hint of vanilla and the perfect balance of sweetness, these cookies make an irresistible treat for any occasion.
Ingredients
Dry Ingredients
- 2 ¼ cups all purpose flour (280g)
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 3/4 cup butter, room temperature (168g)
- 1 cup granulated sugar (205g)
- ½ cup packed dark brown sugar (105g)
- 1 teaspoon vanilla extract
- 2 eggs
Add-ins
- 1 cup dark chocolate chips or chopped dark chocolate (150g)
- 1 cup dried cranberries (130g)
Instructions
- Preheat Oven: Prepare your oven by placing the rack in the center and preheating it to 350°F (175°C).
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- Cream Butter and Sugars: In the bowl of an electric mixer, beat the room temperature butter, granulated sugar, dark brown sugar, and vanilla extract on medium speed until the mixture is light and fluffy. Remember to scrape down the sides of the bowl occasionally to ensure even mixing.
- Add Eggs: Reduce mixer speed to slow, then add eggs one at a time, blending fully after each addition. Scrape the bowl with a spatula to combine thoroughly.
- Incorporate Flour: Stir the flour mixture with a spatula first to prevent flying, then add to the mixer on low speed and mix until just incorporated.
- Fold in Add-ins: Using a spatula, gently stir in the dark chocolate chips and dried cranberries until evenly distributed.
- Chill Dough: Cover the dough and chill it in the refrigerator for 30 minutes for the best texture and flavor development.
- Prepare Baking Sheet: Line a cookie sheet with parchment paper. Scoop tablespoon-sized balls of dough and place them spaced apart to allow spreading during baking.
- Bake: Bake cookies for 9 to 11 minutes, or until the edges turn golden brown.
- Cool Cookies: Remove cookies from oven and allow them to cool for 1 to 2 minutes on the baking sheet. Then transfer to a wire rack to cool completely.
Notes
- Chilling the dough helps prevent excessive spreading and enhances flavor.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- For a softer cookie, remove from oven as soon as edges are set but centers look slightly underbaked.
- Store cooled cookies in an airtight container at room temperature for up to a week.
- To add crunch, consider adding chopped nuts like walnuts or pecans.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
