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You are here: Home / Dessert / Dark Chocolate Chip Cranberry Cookies

December 15, 2014 By Kaitlin 4 Comments

Dark Chocolate Chip Cranberry Cookies

This is my third year participating in the Great Food Blogger Cookie Swap!

In its fourth year, the Great Food Blogger Cookie Swap helps raise money for Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.

Dark Chocolate Chip Cranberry Cookies #fbcookieswap

 

In the past, I’ve made Hot Cocoa Cookies and Oatmeal, Chocolate Chip, and Pecan Cookies so I decided to do another spin on Chocolate Chip Cookies this year!

 

I adapted a recipe from Sally’s Baking Addiction. She has these fantastic Soft Baked cookies on her blog, and I used her Soft Baked White Chocolate Chip Cranberry Cookies as the inspiration for this recipe. The secret to these soft and chewy cookies is the addition of cornstarch.. who would’ve thought??

 

Dark Chocolate Chip Cranberry Cookies #fbcookieswap

 

I changed Sally’s original recipe just a touch, adding dark chocolate chips instead of white, using light brown sugar instead of dark, and substituting in almond extract for the vanilla extract. If you’re looking for some baking inspiration this holiday, absolutely check out Sally’s Baking Addiction, you won’t be disappointed!

 

Dark Chocolate Chip Cranberry Cookies #fbcookieswap

 

Ingredients:

  • 3/4 cup (1 ½ sticks) unsalted butter, softened to room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons almond extract
  • 2 cups all-purpose flour
  • 1 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup dark chocolate chips
  • 3/4 cup dried cranberries
adapted from sallysbakingaddiction.com

 

Add the room temperature butter to a large bowl and beat on medium speed until smooth.

IMG_0093

 

Scrape down the sides of the bowl using a rubber spatula so that the butter is back in the center of the bowl. Add the brown sugar and granulated sugar and mix on high until light in color.

IMG_0094

 

Scrape down the sides of the bowl again. Add the egg and almond extract, beating on high until fully combined.

IMG_0095

 

Scrape down the sides of the bowl one more time. In a separate bowl, combine the flour, cornstarch, baking soda, and salt.

IMG_0096

 

Slowly mix the dry ingredients into the wet (1/2 cup at a time) until fully combined. This makes a very thick cookie dough.

IMG_0097

Add in the chocolate chips and dried cranberries and mix on low until evenly combined.

IMG_0098

Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, and up to 2 days.

IMG_0099

Remove the cookie dough from the fridge and let sit at room temperature for 10 minutes (if the cookie dough was chilled longer than 2 hours, let sit for 30 minutes).
Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Scoop and roll balls of dough using a tablespoon measuring spoon to scoop the dough. Place 9-12 on each baking sheet, giving even space between each cookie.

IMG_0100

Bake for 8-10 minutes at 350 degrees. They will look really soft and puffy, so check for a slight golden brown around the edges to know that they are done.

IMG_0101

 

Let cool for 5 minutes on the cookie sheet. The cookies will deflate a bit as they cool. Transfer to a cooling rack and let cool completely.

 

I made two batches of this recipe so that I had three dozen cookies to send to other bloggers, plus a dozen for my boyfriend and I. And that poor extra one dozen didn’t stand a chance. We gobbled them up in no time! The cookies really are so soft and chewy, they maintain that “just baked” texture even a day later. (I’m assuming they keep that texture for a few days, but um… ours were gone in 24 hours time.)

Dark Chocolate Chip Cranberry Cookies #fbcookieswap

 

The dried cranberries are such a nice complement to the chocolate chips and I enjoyed the subtle flavor of the almond extract. It was nice to have a pop of red color in the cookies too! I hope the other bloggers enjoyed theirs as much as I did!

Dark Chocolate Chip Cranberry Cookies #fbcookieswap

 

Dark Chocolate Chip Cranberry Cookies
Recipe Type: Dessert, Make Ahead, Cookies, Baking
Author: I Can Cook That (adapted from Sally’s Baking Addiction)
Ingredients
  • 3/4 cup (1 ½ sticks) unsalted butter, softened to room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons almond extract
  • 2 cups all-purpose flour
  • 1 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup dark chocolate chips
  • 3/4 cup dried cranberries
Instructions
  1. Add the room temperature butter to a large bowl and beat on medium speed until smooth.
  2. Scrape down the sides of the bowl using a rubber spatula so that the butter is back in the center of the bowl. Add the brown sugar and granulated sugar and mix on high until light in color.
  3. Scrape down the sides of the bowl again. Add the egg and almond extract, beating on high until fully combined.
  4. Scrape down the sides of the bowl one more time.
  5. In a separate bowl, combine the flour, cornstarch, baking soda, and salt.
  6. Slowly mix the dry ingredients into the wet (1/2 cup at a time) until fully combined. This makes a very thick cookie dough.
  7. Add in the chocolate chips and dried cranberries and mix on low until evenly combined.
  8. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, and up to 2 days.
  9. Remove the cookie dough from the fridge and let sit at room temperature for 10 minutes (if the cookie dough was chilled longer than 2 hours, let sit for 30 minutes).
  10. Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
  11. Scoop and roll balls of dough using a tablespoon measuring spoon to scoop the dough. Place 9-12 on each baking sheet, giving even space between each cookie.
  12. Bake for 8-10 minutes at 350 degrees. They will look really soft and puffy, so check for a slight golden brown around the edges to know that they are done.
  13. Let cool for 5 minutes on the cookie sheet. The cookies will deflate a bit as they cool. Transfer to a cooling rack and let cool completely.
3.2.2885

 

Filed Under: Dessert, Gifts, Make Ahead Tagged With: #fbcookieswap, Baking, Butter, Chocolate, Chocolate Chip, Cookies, Cookies for Kids' Cancer, Cornstarch, Craisins, Cranberry, Dark Chocolate, Dried Cranberries, Eggs, Flour, Great Food Blogger Cookie Swap, I Can Cook That, Light Brown Sugar, Recipe, Sugar

Comments

  1. Wendy says

    December 18, 2014 at 6:53 pm

    These look great. I happen to have some left over dried cranberries. Need to make these cookies!

    Reply

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