Dark Chocolate Cranberry Walnut Cookies


Dessert, Food / Tuesday, December 17th, 2013

Mmmm, chunks of dark chocolate, chewy sweet cranberries, crunchy walnuts cushioned in a buttery sugary pillow of fluffy dough. Need I say more?

I could eat these all day. What? They’ve got fruit and protein…eggs! And they say dark chocolate is good for the brain. 🙂 

Here’s how to make these yummolicious…

Dark Chocolate Cranberry Walnut Cookies

Ingredients:

1 cup white unbleached flour
3/4 cups whole wheat flour 
1 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter (1 cup), softened
2 eggs
1 1/2 cups packed light brown sugar 
1 (10 ounce) bag dark chocolate chunks 
1/2  – 1 cup of walnuts (or pecan pieces or sliced almonds)
1/2 – 1 cup dried cranberries (or dried cherries or Craisins)
 

Directions: 

  1. If you’re making and baking these in one go, preheat your oven to 350 F. 
  2. Combine the flour, baking soda, and salt in a small bowl and whisk to combine.  
  3. In your electric mixer bowl beat together the softened butter and the brown sugar and mix it on medium high speed until it’s pale and fluffy (about 3 or so minutes).
  4. Then, add your eggs and beat into all it’s well combined.
  5. Now, add in the flour mixture and slowly mix it until it’s all just combined.  (Don’t overmix or the dough gets too “doughy”.)
  6. Add your chocolate chunks, walnuts, and cranberries and mix a little so they are distributed throughout the dough. (At this point, if you’re not ready to bake, you can cover the mixer with plastic wrap and stick it in the fridge for a few hours. Here are some good tips about freezing cookie dough.)
  7. If you are ready to bake now, use a scoop spoon or your hands to make the little cookie balls (my kids’ favorite part!). Place them on your cookie sheet about an inch or two apart. I usually use parchment paper or a round stoneware baking pan
  8. Stick them in  oven for about 8 to 10 minutes. (I think my oven is on the brink because mine were done closer to 7:45 so watch them carefully. Once they start slightly browning at the edges it’s time to get them out our they’ll burn since they continue baking a little after you get them out.) 
  9. Carefully use a flat spatula to transfer them to an oven rack. Set a thin tea towel over them to keep them soft. 
  10. Once they’ve cooled, put them into a bag or container for storage…if you don’t eat them all right away!
(Tip: I usually put a small piece of bread in with them to keep them soft.)
 
Eat and Enjoy!
 
P.S. I’ve got a fun M&M and Reese’s Peanut Butter Chip Cookie recipe scheduled for next week so if you make these today you should be done with them in time for the next batch of sugar. 😉 
 
(Photo courtesy: my awesome husband)
 
(This post contains handy dandy affiliate links which means you send our family pretty pennies via your purchases made as a result of clicking on any of these links (even if it’s not the original product clicked on.)

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