Cranberry Chocolate Chunk Cookies

November 17, 2020

Dried cranberries are the perfect addition to these chocolate chunk cookies perfect for the Christmas baking season.




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One ingredient that screams Christmas is cranberries, and when I see the seasonal fruit in a recipe I know that it will be a perfect one to try for the season.  


In this particular cookie, dried cranberries take a traditional chocolate chip cookie and transform it into something sure to excite those reaching for a baked good this holiday. And they freeze well, too, which means you can make a couple batches to enjoy as you please over the next month or so.




And if this particular recipe isn't enough for you, be sure to follow through clear to the end of today's post where you'll find some more must-try Christmas cookie recipes being shared by my blogging friends as part of our Tastes of the Season series hosted by Kristen of Ella Claire & Co., in addition to a few more of my holiday favorites.








CRANBERRY CHOCOLATE CHUNK COOKIES

Makes about 3 dozen cookies




INGREDIENTS

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter, cut into cubes and softened
  • 3/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 3 Tablespoons light corn syrup
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup dried cranberries
  • 1 cup semi-sweet chocolate chunks (or 8 ounces of baker's chocolate chopped into bite sized chunks)



INSTRUCTIONS

STEP 1: In a bowl, combine flour, baking soda, and salt. Set aside.

STEP 2: In the bowl of an electric mixer, beat butter, dark brown sugar, granulated sugar, and corn syrup until just creamy on medium speed. Beat in eggs and vanilla until blended. Reduce speed to low and slowly add flour mixture in batches making sure each amount is mixed in before adding more. Fold in two thirds of both the cranberries and chocolate chunks with a silicone spatula or wooden spoon. Wrap the dough in plastic wrap and refrigerate for at least 15 minutes to overnight.

STEP 3: When you're ready to bake your cookies, preheat oven to 375 degrees.

STEP 4:  Drop dough by rounded Tablespoons (I like to use a cookie scoop) onto  parchment lined baking sheet, two inches apart. Keep the remaining dough in the refrigerator until read to use. Bake for 10 minutes or until golden brown.

STEP 5:  Immediately after removing cookie sheet from oven, press some of the remaining cranberries and chocolate chunks into the tops of the cookies. (This step is optional. If you don't want to do this, then add the full cup of cranberries and chocolate chunks into the batter.)

STEP 6: Transfer cookies to a wire rack to cool completely. Repeat with your remaining dough.

Cookies can be stored in an airtight container for up to a week or in the freezer for up to one month.




SOME MORE CHRISTMAS RECIPES YOU MIGHT ENJOY






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MORE YUMMY CHRISTMAS COOKIES TO TRY THIS HOLIDAY


Be sure to visit the blogger's below for even more cookie recipes to bake for the season.








Double Chocolate Peppermint Cookies by Ella Claire & Co.  |  Whipped Shortbread Cookies by Inspired By Charm  |  Cranberry Chocolate Chunk Cookies by anderson + grant



Stamped Gingerbread Glaze Cookies by Handmade Farmhouse  |  Peppermint Sugar Cookies by Freutcake  |  M&M Christmas Cookies by I Heart Naptime

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