Description
Delight in the perfect balance of tart cranberries and sweet chocolate chips with these soft, flavorful Cranberry Chocolate Chip Cookies. With a hint of vanilla and crunchy pecans, these cookies are easy to make and ideal for holiday treats or everyday indulgence.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tablespoon pure vanilla extract (or vanilla bean paste)
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup dried cranberries
- 1 cup semi-sweet mini chocolate chips
- 1/2 cup chopped pecans
Optional Garnishes
- Extra dried cranberries
- Extra semi-sweet mini chocolate chips
- Extra chopped pecans (about 1/2 to 3/4 cup)
- Sea salt to garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with a silpat mat or parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and light brown sugar. Using an electric mixer, cream the mixture until it becomes light and fluffy, which should take about 3 to 5 minutes.
- Add Egg and Vanilla: Beat in the large egg and the tablespoon of pure vanilla extract (or vanilla bean paste) thoroughly to incorporate them evenly into the mixture.
- Combine Dry Ingredients: Add the all-purpose flour, baking soda, and kosher salt to the wet ingredients. Mix gently just until all the dry ingredients are combined; avoid overmixing to keep the cookies tender.
- Fold in Mix-Ins: Gently fold in the dried cranberries, semi-sweet mini chocolate chips, and chopped pecans to distribute them evenly throughout the dough.
- Form Dough Balls: Use a 2-tablespoon cookie scoop to portion the cookie dough into balls and place them about 2 inches apart on the prepared baking sheet.
- Bake: Bake in the preheated oven for 8 to 9 minutes, removing the cookies as soon as the edges begin to brown to maintain a soft center.
- Garnish (Optional): Immediately after removing the cookies from the oven, optionally garnish the tops with additional dried cranberries, mini chocolate chips, chopped pecans, and a light sprinkle of sea salt for enhanced flavor and presentation.
- Cool: Allow the cookies to cool on the baking sheet for at least 10 minutes to set before transferring them to a cooling rack.
- Enjoy: Serve your delicious Cranberry Chocolate Chip Cookies fresh or store them in an airtight container for later enjoyment.
Notes
- For softer cookies, slightly underbake by removing them as soon as the edges start to brown.
- Use cold butter instead of softened for a different texture profile.
- Substitute pecans with walnuts or almonds based on preference.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To freeze, place dough balls on a tray, freeze until solid, then transfer to a freezer bag; bake from frozen adding a couple extra minutes to baking time.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
