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Double Chocolate Cranberry Cookies Recipe

Claudia has been writing recipes online for many years. She enjoys coming up with unique and tasty dishes, especially sweet treats.

Double Chocolate Cranberry Cookie Recipe

Double Chocolate Cranberry Cookie Recipe

This recipe is for my husband. He thinks this cookie is the best one he has ever eaten, and he's usually a low-key guy who, even though he likes the things I bake, doesn't go overboard on the praise.

This was one of the first cookies I ever made for him, and his reaction left little doubt that I would be making them for years to come. Thirteen years later, it is still his favorite, and I still make them every Christmas, just for him.

With a hint of cinnamon, Double Chocolate Cranberry Cookies are a combination of semisweet and unsweetened chocolate, and are filled with two kinds of nuts and dried cranberries. They don't have a lot of flour in them, so they have a wonderfully moist texture on the inside.

The cinnamon adds an interesting flavor and because of it, the taste reminds me a little bit of chocolate rugelah, a traditional Jewish pastry.

If you like rich moist chocolate cookies, combined with a crunchy texture, then these cookies are for you.

Double Chocolate Cranberry Cookies Cooling on a Baking Rack

Fresh from the oven, these double chocolate cranberry cookies are best eaten when cooled, but still slightly warm.

Fresh from the oven, these double chocolate cranberry cookies are best eaten when cooled, but still slightly warm.

Dried Cranberries

Buy an extra packet of dried cranberries when picking up the ingredients for this recipe. They are delicious on their own or in salads, trail mixes, pastries, and savory recipes. Pack them in your childs' lunch for a healthy snack, or munch on some yourself. They are a delicious, tart treat.

What do you think about this recipe?

Cook Time

Prep timeCook timeReady inYields

30 min

15 min

45 min

Makes about 6 dozen

Ingredients for Double Chocolate Cranberry Cookies

Ingredients for the cookies.

Ingredients for the cookies.

Dried Cranberry Substitutes

When choosing a dried fruit, use one that is soft and chop down to the size of raisins.

If you don't care for, or can't eat cranberries, tryIf you like cranberries, but want a different taste, try one of these flavored varieties

Dried Cherries

Orange flavored

Raisins

Pomegranate flavored

Dried Apricots

Cherry flavored

Dried Blueberries

Blueberry flavored

Dried Plums

Strawberry flavored

Ingredients

  • 8 tbs (1 stick) unsalted butter
  • 8 oz. semisweet chocolate squares
  • 3 oz. unsweetened chocolate squares
  • 2 cups walnuts, chopped
  • 2 cups pecans, chopped
  • 1 cup dried cranberries, cut in half
  • 2/3 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 3 eggs
  • 1 1/4 cups sugar
  • 2 tsps vanilla
  • 1 cup semisweet chocolate chips

Read More From Delishably

Instructions

  1. In a large bowl, combine nuts, cranberries and chocolate chips. Set aside. In another bowl, mix the flour, baking powder, salt and cinnamon. Set aside.
  2. Using a double boiler, gently heat the semisweet and unsweetened chocolate squares until just melted. Stir constantly while melting. Set aside to cool, until just warm to the touch.
  3. Beat the eggs and sugar until bubbly. Then whisk in the cooled chocolate mixture and the vanilla.
  4. With the mixer on low, slowly add the flour mixture until well incorporated.
  5. Stir in the nut, cranberry and chocolate chip mixture by hand.
  6. Preheat your oven to 325°. Drop the dough, about the size of a tablespoon, onto parchment lined baking trays. They should be 1 to 2 inches apart. Bake for 15 minutes or until cookies are slightly firm and cracked.
  7. Cool on a wire rack.

Note: These cookies don't really rise or spread, so they can be placed fairly close together on the baking tray.

Melt the Chocolate and Butter

In a double boiler, melt the chocolate squares and the butter.

In a double boiler, melt the chocolate squares and the butter.

Beat the Eggs and Sugar Until Bubbly

Using a high setting on your mixer, beat the eggs and sugar until bubbly.  Then add in the cooled chocolate mixture.

Using a high setting on your mixer, beat the eggs and sugar until bubbly. Then add in the cooled chocolate mixture.

Baking Trays Ready for the Oven

Drop dough by the tablespoon onto parchment lined baking trays.

Drop dough by the tablespoon onto parchment lined baking trays.

Cookies Fresh From the Oven

Fresh from the oven, you can see that the cookies have begun to crack.  They are also slightly firm to the touch.

Fresh from the oven, you can see that the cookies have begun to crack. They are also slightly firm to the touch.

Enjoy These Cookies With a Tall Glass of Cold Milk

Chewy and full of chocolate flavor, these Double Chocolate Cranberry Cookies are delicious any time of the year. They are filled with loads of nuts and dried fruit, and the crunchy outside hides a surprisingly soft inside.

This recipe makes quite a few cookies so I always use it for my Christmas cookie list and I always get requests for the recipe. They freeze well if you want to save some for later.

If I let him, my husband would probably eat an entire tray full. In fact, I usually hide them deep in our freezer to make sure he doesn't sneak any out.

Hopefully, these cookies will become one of your favorites too.

Double Chocolate Cranberry Cookies

These cookies are delicious, especially when they are still slightly warm from the oven.

These cookies are delicious, especially when they are still slightly warm from the oven.

© 2013 Claudia Mitchell

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