Dried Cranberry Chocolate Cookies – The Best Recipe Ever

And when you add dried cranberries and white chocolate to it, the flavor is exponentially off the charts.

A very straightforward, amazingly delicious recipe that turns out perfectly every time.

My favorite and always go-to recipe during the holiday season. It is a great cookie to wrap up in a beautiful holiday bag and donate to your friends to bring to work or any gathering.

It’s a sure hit. Another great hit is this super delicious Butterscotch and Chocolate Chip Cookies , you will love them how chewy and tasty they are.

I created this recipe of dried cranberry chocolate cookies over ten years ago, and like clockwork, it is the first recipe my family asks for during the holidays.

I love to use and mix dark chocolate with white chocolate.

The blended flavor is just sinful and additive at every bite. But not all kinds of chocolate. Ghirardelli or Guittard and bittersweet chocolate for dark chocolate.

I love to use bittersweet dark chocolate. The flavor is deeper.

Being French, we take our chocolate very seriously. This means we do not skimp over and go to the best brands. We also always have dark chocolate, 75% and above, and never milk chocolate.

Dark chocolate is rich in flavor and makes any cookies or recipes taste fantastic.

Dark chocolate, in actuality, is also healthier for you as it contains high cocoa versus milk chocolate, which includes milk solids.

Dried Cranberries

Dried Cranberries are my favorite; I use them as often as possible. Leave them whole or chop them. I leave that up to you.

However, I would advise chopping the cranberries up if you have little ones at home.

Baking tips and step-by-step instructions to make those beautiful chocolate cranberry cookies:

• Use parchment paper on your baking sheets. Easy to clean your baking sheet. The best benefit is that your cookie will not attach to the cookie sheet. Below is the link for the precut parchment paper sheets. Much easier. No need to change the parchment with each batch.
• Make sure you use unsalted butter at room temperature. Do not melt to gain time, as it will make your cookies flat with a shape instead.
• Always use eggs that are at room temperature as well.
• I use an ice cream scooper to make the perfect round with the same amount of dough for cookies. Easy and perfect each time.
• As not all ovens are the same, your dried cranberry chocolate cookies are done when the edges begin to brown and the center is still soft. Overbaking them can make it harder to enjoy them.
• Always let the baking sheet cool off completely before adding the second batch of cookies to bake. By doing it too soon, your cookies will burn faster.
• Let the cookies cool off on the baking sheet over a cookie wire rack for a few minutes. Transfer the dried cranberry chocolate cookies to a cookie sheet to completely cool off.
• Store in a closed glass container once they are completely cooled off. They will preserve for less than a week if no one gets to them sooner.

Running to the store at the last minute for one ingredient can stop us from making the great recipe we want. Here are a few suggestions for substitutions shared by a dear friend and foodie who made this recipe and loves it.

• Raisins can substitute dried cranberries.
• Cinnamon chocolate chops instead of white chocolate chips.
• White or dark chocolate chips can be substituted with mini chocolate chips.

A quick note about parchment paper

I cannot live without parchment paper and always have it handy in my kitchen. When it comes to baking, it plays a significant role: always on the cookie sheet.

Sticking is nonexistent.

What goes well with your cranberry chocolate chip cookies?

Enjoy a glass of Moscato, Champagne, Brandy, or your most decadent red wine. This cookie will marry well with all of them.

A little dunking always makes the heart happy during the holidays or whenever you wish.