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Cranberry Choco Chip Cookies

Cranberry Choco Chip Cookies

A delightful twist on the classic chocolate chip cookie combining tart dried cranberries with semi-sweet chocolate chips.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting time 10 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American, Breakfast, Dessert
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • Zest of 1 large orange
  • 1 tablespoon freshly squeezed orange juice
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup dried cranberries rehydrated optional
  • Optional: 1/2 cup chopped walnuts or pecans

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, sift together flour, baking soda, and salt.
  3. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract, orange zest, and orange juice.
  5. Gradually mix in the dry ingredients until just combined.
  6. Fold in the chocolate chips, dried cranberries, and (if using) chopped nuts.
  7. Drop rounded tablespoons of dough onto the baking sheet, spacing about 2 inches apart.
  8. Bake for 10-12 minutes until edges turn golden and centers are set.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. Nutrition (Estimated per Serving):
  11. Calories: ~150 per cookie
  12. Carbohydrates: ~20g
  13. Protein: ~2g
  14. Fat: ~7g

Notes

For thicker cookies, chill the dough for 30 minutes before baking.
Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor.
A light sprinkle of sea salt on top before baking enhances the flavor profile.
Store in an airtight container at room temperature for up to 3 days; freeze for longer storage.