Soft, chewy dark chocolate chunk cookies, filled with dried cranberries. These cranberry dark chocolate chunk cookies are so delicious and perfect for the holidays.
Hi! This is Andrea from Cooking with a Wallflower, and I’m back on Ask Anna this month to share with you a brand new recipe. The last recipe of the year!
It’s already halfway through December! Can you believe that we’re just a couple weeks away from a new year? A new decade? Time really does move fast, doesn’t it?
December is the season for all sorts of holiday cookies. They’re great as desserts for all those holiday parties. Or as homemade gifts. So of course, for the last recipe of the year, I wanted to share with you one of my favorite cookies.
These cranberry dark chocolate chunk cookies are so perfect for the holidays. I love that they’re simple to make with ingredients that are easy to find. Soft and chewy, these cookies have the perfect consistency and texture. But even better? These cookies are filled with cranberries and dark chocolate chunks. They have the perfect balance between sweet and bitter. Sooo good.
In a small mixing bowl, whisk together butter, brown sugar, and granulated sugar until combined. Add egg and vanilla extract, then whisk until combined.
In a separate mixing bowl, whisk together all purpose flour and baking soda.
Add the dry ingredients into the wet ingredients. Mix the ingredients until combined.
Fold in the dark chocolate chunks and dried cranberries.
Refrigerate the cookie dough for about an hour.
When ready to bake the cookies, preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside for now.
Use a cookie scooper or a tablespoon to measure out the cookie doughs and roll them into balls. Place them evenly apart, about 12 cookie dough balls on a baking sheet.
Bake the cookies for about 10 minutes until the edges are slightly browned. Remove the cookies from the oven. Drop the baking sheet with the cookies on a sturdy surface a few times. By banging the cookies, the melted chocolate will fall into the crevices of the cookies.
Let the cookies cool for several minutes before transferring over to a cooling rack.
Serve these cranberry dark chocolate chunk cookies warm topped with vanilla sea salt if desired.
Enjoy!
I’ll be back in the new year to share more recipes!
Andrea
- ½ cup butter at room temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1¾ cup all purpose flour
- ¾ teaspoon baking soda
- ½ cup dark chocolate chunks or chocolate chips
- ¾ cup dried cranberries
- Vanilla sea salt (optional)
- In a small mixing bowl, whisk together butter, brown sugar, and granulated sugar until combined. Add egg and vanilla extract, then whisk until combined.
- In a separate mixing bowl, whisk together all purpose flour and baking soda.
- Add the dry ingredients into the wet ingredients. Mix the ingredients until combined.
- Fold in the dark chocolate chunks and dried cranberries.
- Refrigerate the cookie dough for about an hour.
- When ready to bake the cookies, preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside for now.
- Use a cookie scooper or a tablespoon to measure out the cookie doughs and roll them into balls. Place them evenly apart, about 12 cookie dough balls on a baking sheet.
- Bake the cookies for about 10 minutes until the edges are slightly browned. Remove the cookies from the oven. Drop the baking sheet with the cookies on a sturdy surface a few times. By banging the cookies, the melted chocolate will fall into the crevices of the cookies.
- Let the cookies cool for several minutes before transferring over to a cooling rack.
- Serve these cranberry dark chocolate chunk cookies warm topped with vanilla sea salt if desired.
- Enjoy!
Here are some more great Christmas posts!
Sea Salt Caramels
Elf on the Shelf – 24 Days of Kindness
Easy White Hot Chocolate
