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 recipe that is amazingly delicious and that turns out perfectly every single time.
My favorite and always go-to recipe during the holiday season. A great cookie to wrap up in a very pretty holiday bag and donate to your friends, bring to work, or any gathering. A sure hit.
Chocolate and Cranberries, Yummy!!
I created this recipe of dried cranberry chocolate cookies over 10 years ago and like clockwork, it is the first recipe that my family asks for during the holidays. I really 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 the 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 we go to the best brands. We do 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 absolutely fantastic.
Dark chocolate in actuality is also healthier for you as it contains high cocoa versus milk chocolate which contains milk solids added.
Cranberries are my favorite and use them as often as I possibly can in my cooking. Leave them whole or chop them, I leave that up to you.
However, if you have little ones at home I would advise chopping the cranberries up.
Use parchment paper on your baking sheets. Easy to clean your baking sheet. The best benefit is that your cookie will not attach itself to the cookie sheet. Below 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 flats instead with a shape.
Always use eggs that are at room temperature as well.
I use an ice cream scooper to make the perfect round and all the same amount of dough for cookies. Easy and perfect each time.
As not all the ovens are the same, your dried cranberry chocolate cookies are done when the edges are beginning 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.
In a medium bowl 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.
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Originally published on December 9, 2020, updated on December 6, 2021