Double Chocolate Cranberry Cookies 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
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?
Ingredients for Double Chocolate Cranberry Cookies
Dried cranberry substitutes
If you don't care for, or can't eat cranberries, try
If you like cranberries, but want a different taste, try one of these flavored varieties
- 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
- 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.
- 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.
- Beat the eggs and sugar until bubbly. Then whisk in the cooled chocolate mixture and the vanilla.
- With the mixer on low, slowly add the flour mixture until well incorporated.
- Stir in the nut, cranberry and chocolate chip mixture by hand.
- 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.
- Cool on a wire rack.
Note: These cookies don't really rise or spread, so they can be placed fairly closely together on the baking tray.
For these, and any other cookies, I highly recommend using parchment paper. These cookies are very sticky and the parchment paper makes removing them easy.
Melt the chocolate and butter
Beat the eggs and sugar until bubbly
Baking trays ready for the oven
Cookies fresh from the oven
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.
|Serving size: 1 cookie|
|Calories from Fat||72|
|% Daily Value *|
|Fat 8 g||12%|
|Carbohydrates 10 g||3%|
|Protein 1 g||2%|
|Cholesterol 3 mg||1%|
|Sodium 9 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Double Chocolate Cranberry Cookies
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© 2013 Claudia Mitchell