Perfect for holiday gatherings or as an everyday indulgence, this recipe is a delightful twist on the classic chocolate chip cookie.

If you’re a fan of cookies that deliver a perfect blend of chewy and crispy, these Dark Chocolate Chip Cranberry Cookies are going to be your new favorite. They have a decadent, rich flavor from the dark chocolate, complemented beautifully by bright, tart cranberries.

Why Make These Cookies?

My first bite into these cookies brought me back to cozy holiday moments, but much like my gingersnap cookies, their unique flavor and texture make them crave-worthy all year round.

The dark chocolate adds a touch of elegance and richness, while the dried cranberries bring a pop of tangy sweetness, cutting through the sweetness and adding complexity to every bite.

These cookies follow the structure of a classic chocolate chip cookie recipe, with a few simple tweaks that make all the difference.

The butter-to-sugar ratio creates that perfect chewy texture with crispy edges, and a generous portion of dried cranberries ensures a burst of fruity flavor in every cookie.

Ingredients for Dark Chocolate Chip Cranberry Cookies:

• All-Purpose Flour and Salt:  Pantry basics for making cookies.
• Baking Soda: Helps the cookies rise and stay tender, so make sure your baking soda is fresh.
• Unsalted Butter: Room temperature butter ensures a smooth, creamy dough. I use unsalted butter for better flavor control. Not all salted butters have the same amount of salt.
• Granulated Sugar & Dark Brown Sugar: This combination gives the cookies a perfect chewy texture. Dark brown sugar adds a richer, molasses-like flavor, but you can substitute light brown sugar if preferred.
• Vanilla Extract: A must-have for almost any cookie recipe. Use high-quality vanilla extract for the best taste.
• Eggs: Room temperature eggs mix more evenly into the dough and help with the cookie structure.
• Dark Chocolate Chips: Opt for high-quality dark chocolate to balance the sweetness of the cookie.
• Dried Cranberries: The tartness of dried cranberries is a beautiful contrast to the dark chocolate. I did use sweetened dry cranberries but you can use unsweetened if you prefer.

How to Make Dark Chocolate Chip Cranberry Cookies:

Start by preparing your oven. Place a rack in the center and preheat it to 350°F. In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt until everything is well combined, then set this dry mixture aside.

Next, in the bowl of a stand mixer or using a large mixing bowl with a hand mixer, beat the room temperature butter, granulated sugar, and packed dark brown sugar together. Mix on medium speed until the mixture becomes light and fluffy, which should take about 3-4 minutes. 

Remember to scrape down the sides of the bowl to ensure all the ingredients are well incorporated. Add the vanilla extract and the eggs one at a time, beating on low speed after each addition until fully blended. Scrape down the sides and briefly mix again.

On low speed, gradually add the flour mixture to the wet ingredients. To avoid a cloud of flour, stir gently with a spatula before using the mixer, and continue mixing on low until just combined. 

Be careful not to over mix, as this can make the cookies tough. Once the dough comes together, fold in the dark chocolate chips and dried cranberries with a spatula, making sure they are evenly distributed.

Chill the dough for at least 30 minutes. Chilling helps to prevent the cookies from spreading too much during baking and also enhances the flavor. If you prefer, you can scoop the dough into balls before chilling, which makes it easier to bake later.

When you’re ready to bake, scoop tablespoon-sized balls of dough and place them on a baking sheet lined with parchment paper, leaving enough space between each ball for spreading. 

Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown while the centers remain soft. The cookies will continue to set as they cool.

Let them rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Make Ahead and Storage Tips

The dough can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Scoop the dough into balls before freezing to make baking easier—no need to thaw; just add a couple of extra minutes to the baking time.

You can read more about freezing this type of dough in my how to freeze cookie dough post.

Store the baked cookies in an airtight container at room temperature for up to a week. But let's be honest—they’ll probably disappear long before then!

Variations for Extra Flavor

Add a Sprinkle of Flaky Sea Salt: Right after baking, sprinkle a little flaky sea salt over the warm cookies for a sophisticated sweet-and-salty flavor.

Try Browning the Butter: For a deeper, nutty flavor, brown the butter before adding it to the sugars. Check out my guide on how to make brown butter for the best results!

Whether you’re baking these cookies to share with loved ones over the holidays or to enjoy as a sweet treat any time of year, you’re in for a truly delightful experience. So preheat that oven and get ready to fill your home with the irresistible aroma of chocolate and cranberries. Happy baking!