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–+ servings
Cranberry Chocolate Chip Cookies

Chewy Cranberry Chocolate Chip Cookies for Holiday Bliss

These Cranberry Chocolate Chip Cookies are a chewy delight, perfect for holiday gatherings and sure to impress any crowd.
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Prep Time 15 minutes
Cook Time 9 minutes
Cooling Time 10 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter Softened. Substitution: Can use coconut oil for a dairy-free option.
  • ¾ cup Granulated Sugar No substitutions recommended for optimal texture.
  • ¾ cup Light Brown Sugar Can substitute with dark brown sugar for a deeper flavor.
  • 1 large Egg Substitution: Flax egg for a vegan option (1 tbsp ground flaxseed + 2.5 tbsp water).
  • 1 teaspoon Vanilla Extract Use pure vanilla for best flavor.
  • 2 cups Unbleached All-Purpose Flour Substitution: Gluten-free flour blend can be used.
  • 1 teaspoon Baking Soda Ensure it’s fresh for effectiveness.
  • ½ teaspoon Kosher Salt Can substitute with table salt, albeit at a reduced amount.
For the Flavor Boost
  • 1 cup Cranberries Substitution: Dried cherries or blueberries can be used.
  • 1 cup Semi-sweet Mini Chocolate Chips Alternative: Dark chocolate chips or white chocolate for variation.
  • ½ cup Chopped Pecans Substitution: Any nuts (walnuts, almonds) or omitted for nut-free.

Equipment

  • Oven
  • Mixing bowls
  • Hand Mixer
  • cookie scoop
  • Baking Sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together 1 cup unsalted butter, ¾ cup granulated sugar, and ¾ cup light brown sugar until light and fluffy.
  3. Add 1 large egg and 1 teaspoon of pure vanilla extract to the mixture, beating until well combined.
  4. Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt, then gradually mix into the wet ingredients.
  5. Fold in 1 cup dried cranberries, 1 cup semi-sweet mini chocolate chips, and ½ cup chopped pecans until evenly distributed.
  6. Using a cookie scoop, portion out the dough onto the baking sheet, spacing them about 2 inches apart.
  7. Bake for 8-9 minutes or until the edges are golden brown while the centers remain soft.
  8. Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1.5gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 95mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookie dough balls for up to 3 months.

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