These cranberry dark chocolate chip cookies are the perfect mix of tart sweet cranberries and rich dark chocolate. Soft, chewy, and quick to make, these cookies are perfect for any occasion. Substitute white or milk chocolate, or add a combination of all three! These cookies require just thirty minutes of chill time and bake up perfectly in about 10 minutes.
If you like these cranberry dark chocolate cookies, you’ll love…
Thin & Chewy Chocolate Chip Cookies
Shortbread Sandwich Cookies with Chocolate Ganache Filling
Salted Toffee Chocolate Chip Cookies
Grocery list:
- Butter
- Granulated Sugar
- Eggs
- Vanilla
- Flour
- Baking Soda
- Cream of Tartar
- Salt
- Dried Cranberries
- Dark Chocolate Chips
- Sea Salt
You can freeze this cranberry dark chocolate cookie dough!
You can freeze this cookie dough!
Simply make the cookie dough according to the recipe, scoop even sized amounts of dough onto a sheet pan and place in the freezer until hard. Transfer the cookie dough to an airtight container or freezer bag labeled with the date, type of cookie, and baking instructions. Keep in your freezer stash for 6-8 months. Remove desired amount when needed, bake, and enjoy! You may even want to make a double batch!
Instructions
Preheat oven to 350 degrees F. Line a couple cookie sheets with parchment paper and set aside.
In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
In a small mixing bowl combine the flour, cream of tartar, baking soda, and salt. With the mixer on low slowly add in the dry ingredients and mix until fully incorporated. Scraping down the sides as needed. Gently mix in the dried cranberries and dark chocolate chips.
Chill the dough for 25-30 minutes, or overnight if needed. If chilling overnight, allow the dough to come to room temperature before scooping. Using a measuring spoon or a cookie scoop, scoop out even amounts of dough, about 1 1/2 tablespoons. Roll into small balls until round and smooth. Repeat until all of the dough has been used. Arrange 2 inches apart on the prepared cookie sheets.
Bake for 9-11 minutes until slightly golden brown, the cookies will still be very soft. Allow to cool 3-5 minutes on the cookie sheet before transferring to a cooling rack. Repeat with remaining cookies. Store in an airtight container for up to a week!
Notes
**Dough can be made up to a day in advance. If making in advance, I recommend scooping your cookies and arranging them in a single layer on a baking sheet prior to chilling. This way the are ready to bake when desired, just allow to come to room temperature slightly before baking.
Cranberry Dark Chocolate Chip Cookies
Ingredients:
For the Snickerdoodle Dough:
- 1 cup Unsalted Butter, softened
- 1 1/2 cups Granulated sugar
- 2 Eggs, room temperature
- 2 tsps Vanilla Extract
- 2 1/2 cups All-purpose Flour
- 1 1/2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Dried cranberries
- 2 cups Dark chocolate chips
Instructions:
- Preheat oven to 350 degrees F. Line a couple cookie sheets with parchment paper and set aside.
- In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
- In a small mixing bowl combine the flour, cream of tartar, baking soda, and salt. With the mixer on low slowly add in the dry ingredients and mix until fully incorporated. Scraping down the sides as needed. Gently mix in the dried cranberries and dark chocolate chips.
- Chill the dough for 25-30 minutes, or overnight if needed. If chilling overnight, allow the dough to come to room temperature before scooping. Using a measuring spoon or a cookie scoop, scoop out even amounts of dough, about 1 1/2 tablespoons. Roll into small balls until round and smooth. Repeat until all of the dough has been used. Arrange 2 inches apart on the prepared cookie sheets.
- Bake for 9-11 minutes until slightly golden brown, the cookies will still be very soft. Allow to cool 3-5 minutes on the cookie sheet before transferring to a cooling rack. Repeat with remaining cookies. Store in an airtight container for up to a week!
Notes:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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