This is the best Dried Cranberry Chocolate Cookies recipe ever!
Take your regular chocolate chip to the next level.
Soft and chewy and full of chocolate chips, those cookies’ flavor is unparalleled by any other recipe.
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.
In this Article
- Chocolate and Cranberries, Yummy!!
- Dried Cranberries
- Here are a few helpful tips for the ingredients needed for this Dried cranberry chocolate chip cookie recipe
- Equipment you will need
- Baking tips and step-by-step instructions to make those beautiful cookies:
- A quick note about parchment paper
- Storing your cookies
- If you enjoy these Dried Cranberry Chocolate Chips cookies, look at some of my other recipes!
- Dried Cranberry Chocolate Cookies
Chocolate and Cranberries, Yummy!!
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 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.
Here are a few helpful tips for the ingredients needed for this Dried cranberry chocolate chip cookie recipe
You can find the printable recipe with all the correct ingredient amounts at the bottom of this post.
All-purpose flour: Unbleached is my choice because it is not chemically processed.
Rolled oats: Quick Quaker Oats are cut approximately smaller so they will cook faster.
Baking powder and baking soda: your leavening agent to increase the volume and lighten the texture of your cookies.
Unsalted butter: always unsalted so as not to change the flavor of your cookies. Room temperature.
Brown sugar: Sucrose sugar product with a distinctive brown color due to the presence of molasses. Unrefined or partially unrefined.
Granulated sugar: also known as white sugar, table, or regular sugar.
Egg: consistently large and at room temperature
Vanilla extract: Gives that beautiful flavor to the sugars and chocolate
Bittersweet chocolate chips: Higher cocoa content and less sugar.
White chocolate chips: sweet with a hint of vanilla
Dried Cranberries: The star of this dessert. Soft and chewy once baked.
Equipment you will need
Baking tips and step-by-step instructions to make those beautiful 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 that is 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 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 with me by a dear friend and foodie who made this recipe and is in love with 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.
Storing your cookies
After completely cooling off, store them in a glass-sealed container for up to three days.
If you enjoy these Dried Cranberry Chocolate Chips cookies, look at some of my other recipes!
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.
Products and Equipment used to create this sinful recipe.
Dried Cranberry Chocolate Cookies
- 2 cups unbleached all-purpose flour
- 1 cup old fashioned rolled oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 10 ounces unsalted butter, at room temperature
- 1 cup brown sugar
- ½ cup sugar, granulated
- 1 egg, large
- 1 egg, yolk
- 1 tbsp vanilla extract
- ¾ cup bittersweet chocolate chips,
- ¾ cup white chocolate chips,
- 1.5 cup dried cranberries,
- Preheat oven to 325º.
- Line 2 baking sheets with parchment paper
- In a medium bow,l mix the flour, baking powder, baking soda, and salt. In a standing mixer fitted with the paddle, beat the butter and both sugars at medium speed until creamy.
- Add the egg followed by the egg yolk and vanilla, beating well between additions and scraping down the side of the bowl. Beat in the dry ingredients. Add the chocolate chips and the dried cranberries and beat until well incorporated.
- Spoon heaping teaspoons, or use an ice cream scooper, of the dough onto the baking sheets, 2 inches apart. Bake for 12 to 15 minutes, until the cookies begin to brown at the edges.
- Let the cookies cool on the baking sheets, and then transfer them to a rack to cool completely.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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Originally published on December 9, 2020, updated on December 12, 2022.