Discover the delightful blend of flavors with our Chocolate Chip Cranberry Cookies. These cookies perfectly combine the rich, velvety taste of semi-sweet chocolate chips with the tangy sweetness of dried cranberries, creating a uniquely satisfying treat. Each bite offers a harmonious mix of chewy and crispy textures, making these cookies an irresistible delight. Ideal for any occasion, from holiday gatherings to everyday snacking, our Chocolate Chip Cranberry Cookies are a favorite among both kids and adults. The vibrant cranberries add a pop of color and flavor, complementing the deep, chocolatey goodness of the chips for a cookie that is both visually appealing and delicious. Enjoy these cookies with a glass of milk, a cup of coffee, or just on their own for a truly enjoyable treat. Their perfect balance of flavors and textures makes them a standout addition to any cookie platter. Treat yourself and your loved ones to the exquisite taste of our Chocolate Chip Cranberry Cookies – a delightful fusion of sweet and tangy that brings joy to every bite.
Step-by-step: Chocolate chip cranberry cookies
Preheat the oven at 350°F / 177°C / Gas Mark 4 Dry ingredients – Combine flour, cornstarch, baking powder, salt, and spices. Set aside.
In the bowl of a stand mixer with a paddle attachment, on medium speed, cream together the butter with both brown and white sugar until light and fluffy. Then, add the eggs, one at a time, then the vanilla extract. Followed by the flour mixture. But, do not over mix.Pro tip – We do not want to activate the gluten in our dough so do not overmix.
Finally, add the chocolate chips and dried cranberries.Pro tip – This cookie dough can be kept in the refrigerator for up to 3 days or in the freezer for up to 3 months. Chill the cookies for just 15 minutes. Scoop or use a spoon to drop cookie dough on a baking sheet lined with silicone or parchment paper.Pro tip – You can also drop the dough balls on a cookie sheet and freeze them until firm. Then, freeze the dough balls in freezer bags for up to 3 months.
Bake for 10 to 12 mins or until the edges are lightly golden brown. Cool on a cookie tray for 5 minutes. Then, transfer to a wire rack to cool completely before you transfer to a cookie jar. Enjoy!
Frequently asked questions
Creative ways to use this dough or cookies
Cookie Cups: Mold the cookie dough into the shape of cups before baking, and once they’re done, fill them with a chocolate mousse and top with a fresh cranberry. Festive Cookie Platter: Arrange the cookies on a platter adorned with fresh cranberries, mint leaves, and star anise for a festive look. Cranberry Couli: Serve the cookies with a cranberry couli to drizzle over, adding a tart contrast to the sweetness of the white chocolate. Cookie Crumble: Crumble the cookies and use them as a base for a chocolate cranberry cheesecake or crunchy topping for yogurt or ice cream. Cookie Pops: Make cookie pops by inserting sticks into the cookies before baking and decorating them with chocolate drizzles and cranberry pieces. Cranberry Cookie Shooters: Create chocolate cranberry cookie shooters by serving a small amount of cranberry cocktail in shot glasses rimmed with cookie crumbs. Cookie Tower: Create a tower by stacking the cookies in a pyramid shape on a platter, garnished with fresh cranberries and mint leaves for a festive centerpiece. Cookie Gift Jar: Layer the dry ingredients for the cookies in a mason jar, and attach a recipe card with instructions on how to complete the cookies. It makes for a thoughtful, homemade gift. Cookie Bouquet: Arrange the cookies in a bouquet, inserting sticks into the cookies before baking and then tying them together with festive ribbons.
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