Chewy Chocolate Cookies with Cranberries
Adapted from these popular Triple Chip Chocolate Cookies, these Chewy Chocolate Cookies with Cranberries are a delicious and festive holiday cookie! Plump dried cranberries and a touch of ground cinnamon add tartness and warmth to every chocolate-y bite. With slightly crisp edges and extra chewy centers, this recipe yields the best (dare I say, ideal?) cookie texture. Note: This cookie dough does not require chilling, but be sure to rehydrate the cranberries at least an hour prior to baking (or overnight, if you prefer!).
Ingredients
- 1¼ cups (200g) dried cranberries rehydrated (see instructions)
- 2⅓ cup (280g) unbleached all purpose flour
- ¾ cup (75g) Dutch-process or unsweetened cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- ½ teaspoon ground cinnamon optional
- 1 cup (1/2 lb; 225g) unsalted butter room temperature
- 1 cup (200g) granulated sugar
- 1 cup (200g) packed light brown sugar
- 2 large eggs room temperature
- 1½ teaspoons pure vanilla extract
- 1 heaping cup (200g) semisweet chocolate chips plus more for finishing
Instructions
- Soak the Cranberries: Place the dried cranberries in a medium bowl. Cover with boiling water and allow to sit for at least 1 hour or overnight, if you prefer, or until very plump. Before using, drain well, discarding the soaking liquid.
- Preheat the oven to 350°F (176°C) with a rack in the center position. Line a half sheet pan with a silicone baking mat or parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and ground cinnamon, if using. Set aside.
- In a bowl of a stand mixer fitted with a paddle attachment, combine the butter, granulated sugar, and light brown sugar. Beat over medium speed until creamy and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Add the vanilla and mix until combined.
- Gradually add the flour mixture and beat on low speed until just absorbed, scraping down the bowl with a spatula. Over low speed, add the rehydrated (drained) cranberries and chocolate chips - reserving a small portion of each for topping after baking - and mix until just incorporated.
- Using a spoon or scoop, scoop the cookie dough (roughly 2 tablespoons per cookie) onto the lined sheet pan, spacing the cookies about two inches apart. Bake for 10 minutes, rotating the pan halfway through, until the cookies are set but still soft in the center. Do not overbake. While the cookies are warm, gently press a few extra chocolate chips and reserved cranberries into the tops for presentation. Let the cookies cool on the baking sheet for 3 to 5 minutes before transferring to a rack to cool completely. Once the baking sheet has cooled, repeat with the remaining dough.Baking Note: Not all of the dough will fit on a half sheet pan – if you are baking in batches, allow the half sheet pan to cool completely between rounds or use two half sheet pans, setting on the lower and upper third racks of the oven. Rotate and swap the pans halfway through baking.
- Storage Tips: Store the cookes in an airtight container, between layers of parchment, at room temperature for up to 4 days or in the freezer for up to 1 month.
Freezing Instructions:
- How to Freeze Cookie Dough: Scoop the dough into balls and set apart from one another on a lined baking tray. Set in the freezer for 1 hour. Once the cookies are chilled and solid, transfer to a large Ziplock bag, squeezing out any excess air. Freeze for up to 3 months. Bake from frozen, adding an additional minute or two to the total baking time.
Serving: 1serving, Calories: 291kcal, Carbohydrates: 52g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 35mg, Sodium: 130mg, Potassium: 165mg, Fiber: 4g, Sugar: 29g, Vitamin A: 267IU, Vitamin C: 0.03mg, Calcium: 27mg, Iron: 2mg