Monday, December 27, 2010

Chewy Chocolate Cranberry Cookies


Another recipe my sister brought over was for a chocolate cherry cookie. It was  a nice concept, but I’m not too fond of cherries in recipes. I do eat cherries by itself. I also didn’t want to buy dried cherries to use in just one recipe. I suggested using cranberries instead, since I can at least use those in a recipe later on, or as my niece did (while we were baking away) eat it out of the bag.

These came out very nice. The cookie had a slight crisp edge with a chewy center. I think many of my cookies were coming out too crispy that day because my oven was running hot. There was a lot going on, so a few things got over baked…not like the recipients cared too much of course! Also, I usually don’t use spoon the flour into a cup to measure. I scooped out a cup of flour and started pouring it into a bowl on a scale. A packed cup of four was about 1-2 TBSP more than a spooned cup.

I noticed the recipe didn’t call for too much sugar to begin with. In the end I noticed it was a Cooking Light recipe. That’s perfect for those who don’t want to over indulge or feel guilty for eating too many treats during the holidays!

Chewy Chocolate Cranberry Cookies
adapted from: Cooking Light, via

 printable recipe

1  cup  all-purpose flour (about 4 1/2 ounces)
1/3  cup  unsweetened cocoa
1/2  teaspoon  baking powder
1/4  teaspoon  baking soda
1/4  teaspoon  salt
1  cup  sugar
1/3  cup  butter, softened
1  teaspoon  vanilla extract
1  large egg
2/3  cup  dried cranberries
3  tablespoons  semisweet chocolate chips

Preheat oven to 350°. Spray cookie sheets with cooking spray.

Lightly spoon flour into a dry measuring cup (or weigh on a scale); level with a knife.

In a medium bowl, combine flour, cocoa, baking powder, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg; beat well. With mixer on low speed, gradually add flour mixture. Beat just until combined. Fold in cranberries and chocolate chips.

Using a small cookie scoop, drop dough 2 inches apart onto baking sheets. Bake in preheated oven for 12 minutes or just until set. Remove from oven; cool on pans for 5 minutes, then transfer to wire racks to cool completely.

Makes about 2 dozen.


  1. Looks like a good recipe. I might try it

  2. i just made this recipe today! But instead of semi sweet chips I used white chocolate and also added chopped hazelnuts. These may be my new favorite cookies! Crisp but chewy! Yummy! I will be featuring this recipe on my blog as well as a link to this recipe if that is okay with you? my blog is and my email is satinAndsalt@hotmail 
    .com thanks! -nico


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