Chewy Chocolate Chip Cranberry Cookies Recipe

The Perfect Blend: Why You’ll Love These Cookies

Are you searching for that ultimate cookie that balances a delightful chewiness with bursts of chocolate and tart cranberries? For many home bakers, achieving that perfect chewy texture, one that’s not too cakey and not too crisp, can feel like a quest. But fear not! This Chewy Chocolate Chip Cranberry Cookies recipe is meticulously crafted to deliver precisely that satisfaction. We’ve combined rich chocolate chips with the bright tang of dried cranberries, all enveloped in a soul-satisfyingly chewy cookie base. Get ready to bake a batch that will disappear faster than you can say “more cookies, please!”

Irresistible Ingredients for Chewy Perfection

The magic of these cookies lies in the quality and combination of ingredients. Using the right ones will ensure a superior texture and flavor. Here’s what you’ll need:

• 2 ¼ cups (280g) All-Purpose Flour: The foundation of our cookie structure. Sifted for an even lighter texture.
  • Substitution: You can use a gluten-free all-purpose flour blend, ensuring it contains xanthan gum.
• 1 teaspoon Baking Soda: Crucial for leavening and achieving that classic chewy texture.
  • Substitution: If you’re out of baking soda, you can use 3 teaspoons of baking powder, but the texture might be slightly less chewy.
• 1 teaspoon Salt: Balances the sweetness and enhances all the other flavors.
  • Substitution: Use 1 ½ teaspoons of kosher salt if you have it.
• 1 cup (227g) Unsalted Butter, softened: The key to richness and chewiness. Ensure it’s at room temperature, not melted.
  • Substitution: You can use salted butter, but reduce the added salt to ½ teaspoon. For a dairy-free option, try a high-quality vegan butter stick.
• ¾ cup (150g) Granulated Sugar: Provides sweetness and contributes to crisp edges.
  • Substitution: Coconut sugar can be used for a slightly caramelly flavor.
• ¾ cup (165g) Packed Light Brown Sugar: This is your secret weapon for chewiness and moisture. The molasses content is key!
  • Substitution: Dark brown sugar can be used but will impart a stronger molasses flavor.
• 2 large Eggs: Bind the ingredients and add richness. Room temperature is best for incorporation.
  • Substitution: For an egg-free cookie, use two “flax eggs” (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes).
• 1 teaspoon Pure Vanilla Extract: Enhances all the flavors and adds warmth.
  • Substitution: Almond extract can be used for a different, subtle flavor profile.
• 1 ½ cups (255g) Semi-Sweet Chocolate Chips: Melts into gooey pockets of deliciousness.
  • Substitution: Milk chocolate, dark chocolate chunks, or even white chocolate chips work beautifully.
• 1 cup (130g) Dried Cranberries: Provide a delightful tartness and festive color.
  • Substitution: Dried cherries or raisins can be used if cranberries aren’t your favorite.

Your Baking Timeline: Prep to Perfection

Here’s a breakdown of the time commitment, so you can plan your baking adventure:

Compared to average cookie recipes, this one requires a slightly longer chill time, which is crucial for achieving that signature chewiness and preventing cookies from spreading too much. The active prep and cook times are comparable to most standard cookie recipes.

Crafting Your Chewy Chocolate Chip Cranberry Cookies: Step-by-Step

Let’s get baking! Follow these simple steps for cookie perfection.

Step 1: Preheat Your Oven and Prepare Your Baking Sheets

Begin by preheating your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking. It’s always best to have your baking sheets ready to go so the dough doesn’t sit out too long before baking.

Step 2: Cream the Butter and Sugars

In a large bowl, using an electric mixer (stand or hand mixer), beat the softened unsalted butter with the granulated sugar and light brown sugar. Cream them together on medium speed for about 2-3 minutes until the mixture is light, fluffy, and pale. This process incorporates air, which is vital for texture.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Then, stir in the pure vanilla extract. Ensure the eggs are fully incorporated before moving to the next step. Scrape down the sides of the bowl as needed to make sure everything is evenly mixed.

Step 4: Combine Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures the baking soda and salt are evenly distributed throughout the flour, preventing pockets of saltiness or uneven leavening.

Step 5: Gradually Add Dry to Wet Ingredients

Add the dry ingredients to the wet ingredients in three additions, mixing on low speed until just combined. Be careful not to overmix at this stage. Overmixing can develop the gluten too much, leading to tough cookies.

Step 6: Fold in Chocolate Chips and Cranberries

Gently fold in the semi-sweet chocolate chips and dried cranberries using a spatula or wooden spoon. Distribute them evenly throughout the dough. The dough should be thick and slightly sticky.

Step 7: Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling the dough is essential. It prevents the cookies from spreading too thin in the oven, allows the flavors to meld, and helps create that desirable chewy texture. For an even chewier cookie, you can chill it for longer, even overnight!

Step 8: Bake to Golden Perfection

Scoop rounded tablespoons of chilled dough onto the prepared baking sheets, leaving about 2 inches between cookies. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers still look slightly soft. They will continue to set as they cool.

Step 9: Cool and Enjoy

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This step is crucial as the cookies are delicate when hot. Once cooled, they are ready to be enjoyed!

Nutritional Snapshot: Wholesome Indulgence

While these cookies are a treat, knowing the general nutritional breakdown can be helpful. (Please note these are approximate values per cookie, assuming 24 cookies per recipe):

• Calories: ~180-200 kcal
• Fat: ~10-12g
• Carbohydrates: ~25-28g
• Sugar: ~15-18g
• Protein: ~2-3g
• Fiber: ~1g

These values can vary based on specific ingredient brands and exact portioning.

Healthier Twists to Your Favorite Treat

Looking to make these cookies a little lighter without sacrificing flavor? Try these swaps:

• Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
• Reduced Sugar: Try reducing the granulated sugar slightly, or opt for a natural sweetener like maple syrup (adjusting other wet ingredients accordingly, though this can affect texture).
• Darker Chocolate: Use chocolate chips with a higher cocoa percentage (70% or more) to reduce sugar and increase antioxidants.
• No Sugar Added Dried Cranberries: If available, these can significantly cut down on added sugars.
• Oat Flour: Substituting a portion with oat flour can add a nutty flavor and boost fiber.

Serving Suggestions: Elevate Your Cookie Experience

These cookies are fantastic on their own, but here are some ideas to make them even more special:

• With a Glass of Milk: The classic, comforting pairing.
• With Coffee or Tea: A perfect accompaniment for your afternoon break.
• As an Ice Cream Sandwich: Let them cool completely, then sandwich your favorite ice cream between two cookies.
• With a Dollop of Whipped Cream: For an extra touch of indulgence.
• Melted Chocolate Drizzle: A festive touch, especially for holidays.

Common Mistakes to Avoid for Perfect Cookies

Prevent common pitfalls with these tips:

• Overmixing the Dough: This is a primary cause of tough cookies. Mix until ingredients are just combined.
• Using Melted Butter: Softened butter is key for achieving the right creaminess and chewiness. Melted butter leads to flatter, crisper cookies.
• Not Chilling the Dough: Skipping the chill time often results in cookies spreading too much and becoming thin and crisp instead of chewy.
• Overbaking: Remove cookies when the edges are set but the centers still look a little soft. They will continue to cook on the hot baking sheet.
• Using Old Baking Soda: Ensure your baking soda is fresh for proper leavening. Test it by adding a bit to hot water; it should fizz vigorously.

Storing Your Delicious Creations

To keep your cookies fresh and chewy:

• Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 3-4 days. Placing a slice of bread in the container can help maintain moisture and chewiness.
• Freezing Dough: Unbaked cookie dough balls can be frozen on a baking sheet until firm, then transferred to a freezer-safe bag or container for up to 3 months. Bake directly from frozen, adding a minute or two to the baking time.
• Freezing Baked Cookies: Store cooled cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature.

Frequently Asked Questions

Conclusion

These Chewy Chocolate Chip Cranberry Cookies are a testament to simple baking done right. The delightful combination of sweet chocolate, tart cranberries, and that perfect chewy texture makes them an instant crowd-pleaser. Whether you’re baking for a special occasion, a holiday, or just because, this recipe is sure to become a favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy a batch of warm, homemade goodness. Happy baking!

Chewy Chocolate Chip Cranberry Cookies Recipe

Print Recipe

Delightful cookies with a soft and chewy texture, enriched with chocolate chips and dried cranberries.

• Author: Chef Samantha

Ingredients

Scale 1x2x3x

• 2 1/4 cupsall-purpose flour
• 1/2 teaspoonbaking soda
• 1/2 teaspoonsalt
• 3/4 cupunsalted butter, melted and cooled
• 1 cupbrown sugar, packed
• 1/2 cupgranulated sugar
• 1large egg
• 1large egg yolk
• 2 teaspoonsvanilla extract
• 1 cupsemi-sweet chocolate chips
• 1 cupdried cranberries

Instructions

1. Begin by preheating your oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, combine the melted butter, brown sugar, and granulated sugar, then beat until blended. Add the egg and yolk along with the vanilla extract.
4. Gradually add the dry ingredients into the wet mixture, stirring gently.
5. Fold in the chocolate chips and cranberries.
6. Scoop about 2 tablespoons of dough onto the baking sheet.
7. Bake for 10-12 minutes, then cool on a wire rack.

Notes

Keep cookies stored in an airtight container at room temperature for up to a week.

Nutrition

• Calories: 150 kcal
• Protein: 2 g