Cranberry and Chocolate Cookies

Cranberry and Chocolate Cookies

Whether you are baking a treat for the kids or planning on entertaining guests, these cranberry-chocolate cookies are sure to be well received. They are also very easy to make.

Cranberry and Chocolate Cookies
Serves: 16
Prep time: 
Cook time: 
Total time: 
  • 450 g bittersweet chocolate, coarsely chopped
  • 1 cup all-purpose flour (leveled)
  • 2½ tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • ¾ cup sugar
  • ½ cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup dried cranberries
  1. Preheat oven to 175°C, with racks in upper and lower thirds.
  2. Place 280 g chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted; set aside.
  3. In a medium bowl, whisk together flour, cocoa, baking powder, and salt.
  4. In a large bowl, using an electric mixer, beat butter and sugars until light and fluffy.
  5. Add eggs and vanilla; beat until combined.
  6. Beat in melted chocolate.
  7. With mixer on low, gradually add flour mixture; beat just until combined (do not overmix).
  8. Fold in remaining 170 g chocolate and cranberries.
  9. Drop dough by ¼ cupfuls, 8 cm apart, onto lined baking sheets.
  10. In batches, bake cookies until edges are dry and tops are cracked (about 15 minutes), rotating sheets halfway through.
  11. Let stand on sheets 4 minutes, then transfer to wire racks to cool.

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