These cookies are the perfect addition to your holiday festivities. They are sweet, a little salty, and put over the top by the tart pop of fresh cranberries.
When I bought a couple of bags of fresh cranberries, I initially had some very different plans for them. In my mind, they were destined for scones and quick bread. These things will still probably happen, but as soon as I saw these cookies, I knew I had to make them instead.
It was a good call. The addition of fresh, tart cranberries to a traditional chocolate chip cookie is crazy delicious.
I found this recipe on Melissa’s Southern Style Kitchen and couldn’t pass it up.
You’ll need (makes 36 cookies):
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 sticks butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup white chocolate chips
- 1 cup dark chocolate chips
- 1 cup pecans, chopped
- 1 cup fresh cranberries
Before we start, let’s talk about chilling the dough (or not) before baking. You can either bake these cookies as soon as you whip up the dough, or you can chill them for 1-24 hours before baking. I found that they spread waaaay out (even more than what you see in the photos below) without chilling. If you chill the dough, add a few minutes of baking time. But if spreading cookies is not a concern, just bake them straight away.
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper, and set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer, cream together the softened butter and sugars until light and fluffy. Add the vanilla extract and eggs, one at a time. Beat until well-combined.
Bit by bit, add the dry ingredients to the wet, until everything is combined. Add the chocolate chips and pecans, and mix until distributed throughout the dough. Gently fold in the cranberries.
Using a cookie scoop, deposit ~1 tbs sized balls of dough onto the prepared cookie sheets, leaving about 2 inches between the dough balls.
Bake for 12-14 minutes, or until the edges are golden brown. Allow the cookies to cool on the cookie sheets for 5 minutes before removing them to a wire rack to finish cooling completely.