These Dark Chocolate Cranberry Walnut Cookies have a crisp edge and a soft, fudgy center studded with semi-sweet chocolate chips, dried cranberries, and toasted chopped walnuts. Rich and chocolatey, they bake without any dough chilling and make a welcome addition to holiday cookie boxes or a cozy weekday treat.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients Needed
- How to Make the Recipe
- Tips for Getting Perfectly Round Cookies
- More Delicious Cookies to Enjoy!
- Dark Chocolate Cranberry Walnut Cookies Recipe
Why You’ll Love This Recipe
The flavor. These cookies balance deep dark chocolate with bright, tart cranberries and the toasty, nutty warmth of walnuts for a satisfying flavor trio.
The texture. Crispy edges give way to a soft, fudgy center. Every bite delivers chocolate chips, chewy dried cranberries, and toasted walnuts.
Great for the holidays. The recipe yields 36 cookies, making it an excellent choice for cookie boxes, gift tins, or sharing with friends and family.
No chilling required. The dough can be scooped and baked immediately, so you can enjoy fresh cookies the same day you make them.
Ingredients Needed
For these dark chocolate cranberry walnut cookies you will need:
- All-purpose flour.
- Unsweetened dark cocoa powder. Regular unsweetened cocoa also works.
- Baking soda and salt. Standard leavening and seasoning.
- Unsalted butter, softened to room temperature.
- Granulated sugar and light brown sugar. If measuring brown sugar by cups, lightly pack it.
- Two large eggs, at room temperature.
- Vanilla extract. Pure vanilla yields the best flavor.
- Semi-sweet chocolate chips. Milk chocolate can be substituted if preferred.
- Dried cranberries.
- Chopped walnuts, lightly toasted to bring out their aroma and flavor.
How to Make the Recipe
Overview — a straightforward method that yields consistent cookies:
Toast the walnuts. In a dry skillet over medium heat, toast chopped walnuts for about 5 minutes, stirring constantly until fragrant and slightly darkened. Watch them carefully to avoid burning. Toasting is optional but enhances their flavor.
Prepare dry and wet ingredients. Whisk flour, cocoa powder, baking soda, and salt together. In a mixer, beat softened butter with granulated and brown sugar until light and fluffy. Add eggs and vanilla, mixing until incorporated.
Combine and fold. Reduce the mixer speed and gradually add the dry mixture until just combined. Fold in chocolate chips, toasted walnuts, and dried cranberries with a spatula.
Scoop and bake. Use a 1 1/2-tablespoon scoop (or similar) to portion dough onto lined baking sheets, leaving about 2 inches between cookies. Bake at 375°F for 8–10 minutes.
Cool. Let the cookies sit on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. They will be very soft when hot, so use a spatula to move them.
Tips for Getting Perfectly Round Cookies
Use a cookie scoop. A 1 1/2-tablespoon scoop produces uniform cookies and consistent bake times.
Shape immediately after baking. For perfectly round edges, press a circle cutter or a similar round object around the warm cookie in a gentle circular motion right after it comes from the oven.
More Delicious Cookies to Enjoy!
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Dark Chocolate Cranberry Walnut Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened dark cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar, firmly packed
- 2 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup chopped walnuts, lightly toasted
- 1/2 cup dried cranberries
Instructions
- Toast the chopped walnuts in a dry skillet over medium heat for about 5 minutes, stirring often, until fragrant and slightly darker. No oil needed.
- Preheat the oven to 375ºF and line two baking sheets with parchment or silicone mats. Adjust the rack to the second position from the bottom (just above center).
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a mixer, beat the butter, granulated sugar, and light brown sugar on medium-high until light and fluffy. Add eggs and vanilla, mixing until combined and scraping the bowl as needed.
- Reduce the mixer to low and gradually add the dry ingredients, mixing until just combined. Fold in chocolate chips, toasted walnuts, and dried cranberries.
- Use a 1 1/2-tablespoon scoop or spoon to drop rounded portions onto the prepared sheets, spacing about 2 inches apart.
- Bake for 8–10 minutes at 375ºF, until edges are set. The centers will still be soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to one week; placing a slice of bread in the container helps keep them soft.
Notes
- Recipe adapted from a double chocolate salted caramel cookie base.
Nutrition
Carbohydrates: 24 g |
Protein: 2 g |
Fat: 9 g |
Saturated Fat: 5 g |
Fiber: 1 g |
Sugar: 16 g
Nutritional information is an estimate and will vary based on specific ingredients used.