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Salted Dark Chocolate Cranberry Cookies

Servings 15

Ingredients

  • 2 cups All-Purpose Flour
  • ½ cup Unsweetened Dark Cocoa Powder
  • ¾ tsp Baking Soda
  • ¾ tsp Kosher salt
  • ¾ cup Unsalted Butter (room temperature)
  • 1 cup Light Brown Sugar (firmly packed)
  • 2 Large Eggs (room temperature)
  • 1 tbsp Vanilla Extract
  • ¾ cup Dark chocolate chips 
  • ¾ cup Dried Cranberries
  • Flake Salt (Large crystal salt pieces)

Instructions

  • Preheat oven to 350 degrees F.
  • Adjust the oven rack to the middle of the oven, preheat the oven to 350ºF, and line cookie sheets with parchment paper. 
  • In a medium bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, baking soda, and Kosher salt. Set aside.
  • In a medium size mixing bowl if using a hand mixer or stand mixer fitted with the paddle attachment beat the unsalted butter, light brown sugar together on medium-high speed until light in color and fluffy in texture.
  • Add in the eggs and vanilla extract and continue to mix until well blended. Scraping down the sides of the bowl as needed.
  • Working in batches, gradually add the whisked dry ingredients until combined. 
  • Fold in the dark chocolate chips and dried cranberries.
  • Using a spoon or cookie scoop (I used a large cookie scoop), drop the cookie dough onto the lined baking sheets, leaving at least 1 inch apart between each cookie.
  • Lightly sprinkle the raw cookies with a small pinch of the flake salt. 
  • Bake for 10-15 minutes at 350ºF or until the cookie is firm around the edges. Cooking time can vary. 
  • Remove from oven and allow to cool for 5 minutes before transferring them to a wire cooling rack to finish cooling.
  • Keep the cookies stored in an airtight container in the refrigerator for up to a week or freeze for up to six months. 
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