Ingredients for Cranberry Chocolate Cookies
- Dried Cranberries
- 2 tablespoons orange juice
- All Purpose Flour
- Cocoa Powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- Sugar
- Brown Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Semi Sweet Chocolate Chips
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How to Make Cranberry Chocolate Cookies
- Preheat oven to 350°F (175°C). Grease or line baking sheets and set aside.
- In a microwave-safe bowl, combine 1 cup fresh or frozen cranberries and 2 tablespoons orange juice.
- Cover the bowl with plastic wrap and microwave on high for 1-2 minutes, or until cranberries are softened.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups chocolate chips and the warmed cranberry mixture.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
59g
Fat
25g
Carbs
7g