Cranberry Fudge Cookies / Chewy Chocolate Cookies with Cranberries
Good news — if you like cookies, we have much more coming your way! Rich chocolate and sweet-tart cranberries combine in these chewy dark cookies that come out looking completely unassuming. They are perfect for any kind of day or night, from a movie evening at home to party with friends. So, now for this delicious recipe , let us take a deep dive.
Why Make This Recipe
So why are you getting making these cookies? So, they are just super easy to make and super fast. They are chewy and the perfect mix of chocolate plus cranberries AND it will have pretty much everyone going, please maam may I have more. And they smell delicious baking in your kitchen!
Chewy Chocolate Cranberry Cookies Recipe
Ingredients
1 ¼ cups (200g) dried cranberries, rehydrated
Unbleached all-purpose flour — 2 ⅓ cups (280g)
3/4 cup (75g) Dutch-processed unsweetened cocoa powder
1 teaspoon baking soda
¾ teaspoon kosher salt
1/2 teaspoon ground cinnamon (to taste)
1 cup ( 1/2 lb; 225g) unsalted butter, at room temperature
1 cup (200g) granulated sugar
1 cup (200g) light brown sugar packed
2 large eggs, at room temperature
1 ½ tbsp pure vanilla extract
Heaping cup (200g) semisweet Enjoy Life Chocolate Chips + for finishing
Directions
How to Prepare Cranberries: Place dried cranberries in a medium bowl. Then pour boiling water over them, and let sit for at least an hour or up to overnight. Then drain them after soaking, discarding the water.
Start the Oven and Rack: Preheat your oven for 350°F (176°C) in center part of it. Place the lined half sheet pan to set aside.
Dry Ingredients: Combine the flour, cocoa powder, baking soda (or if you’re not so picky like me salt), and cinnamon in a medium-sized bowl. Set this aside for the time being.
Combine the Butters and Sugars Until Light & Fluffy: In a stand mixer with a paddle attachment, cream butter (room temperature), granulated sugar, brown sugar. On medium speed, beat for about 2-3 minutes until creamy. Mix in the eggs, one at a time, scraping down the bowl as needed. Finally, add the vanilla.
Fold in Everything: Stir about a third of the flour mixture into the batter, mixing on low speed until just combined. Fold in the rehydrated cranberries and chocolate chips, lightly pressing a litlle so that will also be visible from the top later.
Use a spoon or scoop to place about 2 tablespoons of dough on the lined sheet pan, leaving space (about two inches) between each cookie. Bake for 10 minutes, rotating the pan halfway. They will be set, not jiggly. For a little extra special touch, push in a few more chocolate chips as cranberries on top right after the baking process.
Cool the cookies: After about 3 to 5 minutes, transfer them onto a wire rack and let cool completely. If you have dough make batches until the pan cools or use another.
Serving Ideas for Chewy Chocolate Cranberry Cookies
Warm up some milk or coffee and have cookies with it. Delicious all by themselves, or with a dessert platter for gatherings.
Chewy Chocolate Cranberry Cookies Storage
Store any extra cookies in an air-tight container, separating layers with parchment paper. You can keep these cookies in room temperature for 4 days or you may freeze them up to a month.
Chewy Chocolate Cookies with Cranberry Recipe Notes
Ensure your butter is at room temperature for easy combining.
The cookies will be soft in the middle so do not overbake them.
If you prefer, feel free to add nuts or switch out the chocolate for white chocolate chips!
Variation
Pear and Cranberry Polenta Cake — replace cranberries with cherries or blueberries It gives you a different flavor, but still delicious!
FAQs
1. Can I substitute fresh cranberries for dried?
Can I use fresh cranberries instead of dried: No as you need the chewiness otherwise it’s very tart I like to use dried for this recipe.
2. How do you know when these are cooked?
Edges should seem to be set but centres should still be slightly soft. They will harden when they cool.
3. Can I Make The Pizza Dough In Advance?
Yes! The dough can be made in advance and stored in the refrigerator for up to 3 days, or frozen for a month. Just thaw before baking!
Wishing you luck as you bake your way to Paradise through these tasty cookies!
