Description

Delightfully chewy chocolate cranberry cookies combining rich dark chocolate chunks and tart dried cranberries, perfectly balanced with a hint of cinnamon and a touch of sea salt. These cookies offer a cozy, flavorful treat ideal for the holiday season or any time you crave a sweet, fruity snack.

Ingredients

Scale

Wet Ingredients

½ cup butter (room temperature)
1 cup light brown sugar
1 egg

Dry Ingredients

1½ cups all-purpose flour
¼ teaspoon kosher salt
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon

Add-ins

½ cup dried cranberries
½ cup dark chocolate chunks or chocolate chips

Optional

Maldon flaked sea salt (for sprinkling after baking)

Instructions

Preheat and Cream: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the room temperature butter and light brown sugar until the mixture is smooth and fluffy. This process helps incorporate air, giving the cookies a tender texture.
Add Egg: Beat in the egg until fully combined and the batter is smooth. This will help bind the cookie dough ingredients together.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, kosher salt, baking powder, baking soda, and ground cinnamon. This ensures the leavening agents and spices are evenly distributed.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, beating gently until fully incorporated. Avoid overmixing to maintain tender cookies.
Add Cranberries and Chocolate: Fold in the dried cranberries and dark chocolate chunks or chips evenly throughout the dough to ensure each cookie has a balanced amount of fruit and chocolate.
Portion Cookies: Drop generous 2 tablespoon portions of dough onto a greased or parchment-lined baking sheet, spacing them adequately to allow spreading during baking.
Bake: Bake for 12-14 minutes at 350°F until the edges are golden brown and the centers set.
Finishing Touch: Remove the cookies from the oven and immediately sprinkle the tops with Maldon flaked sea salt if using. Allow cookies to cool for 1-2 minutes on the baking sheet.
Cool Completely: Transfer the cookies to a wire rack to cool completely before serving or storing. This prevents sogginess and allows them to firm up.

Notes

The dried cranberries add a tart sweetness that balances the rich dark chocolate. You can substitute with dried cherries or raisins if preferred.
Using room temperature butter is key for creaming properly with the sugar.
Sprinkling Maldon sea salt after baking enhances the flavor contrast but can be omitted if desired.
Store baked cookies in an airtight container at room temperature for up to 5 days.
For softer cookies, bake closer to 12 minutes; for crisper cookies, bake up to 14 minutes.

Prep Time: 10 minutes
Cook Time: 12-14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate cranberry cookies, holiday cookies, chewy cookies, dark chocolate chunks, dried cranberries, cinnamon cookies, easy cookie recipe