This is the best Dried Cranberry Chocolate Cookies recipe ever!
Taking your regular chocolate chip to the next level.
Soft and chewy full of chocolate chips, those cookie’s 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 straight forward recipe that is amazingly delicious and that turns out perfectly every single time.
Chocolate and Cranberries, Yummy!!
I created this recipe over 10 years ago and like clockwork, it is the first recipe that my family asks for under 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.
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.
- Use parchment paper on your baking sheets. Easy to clean your baking sheet.
- 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.
Products and Equipment used to create this sinful recipe
Dried Cranberry Chocolate Cookies
- 32 mins total
- 20 mins prep
- 12 mins cook
- serves 8
2 cups unbleached all-purpose flour
1 cup old fashioned rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/2 sticks ( 10 ounces) at room temperature unsalted butter
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large yolk of egg
1 tablespoon vanilla extract
Preheat oven to 325º.
Line 2 baking sheets with parchment paper
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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