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–+ servings
Dark Chocolate Cranberry Walnut Cookies

Irresistible Dark Chocolate Cranberry Walnut Cookies Recipe

Deliciously rich Dark Chocolate Cranberry Walnut Cookies bursting with flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-Purpose Flour can use gluten-free flour
  • 3/4 cup Unsweetened Dark Cocoa Powder Dutch-processed for unique taste
  • 1 teaspoon Baking Soda ensure freshness
  • 1/2 teaspoon Salt enhances flavor
For the Creamy Mixture
  • 1 cup Unsalted Butter can use margarine for dairy-free
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar for deeper caramel flavor
  • 2 large Eggs bind ingredients
  • 1 teaspoon Vanilla Extract pure vanilla preferred
For the Delicious Mix-Ins
  • 1 cup Semi-Sweet Chocolate Chips substitute with dark or milk chocolate
  • 1 cup Diamond of California Chopped Walnuts lightly toasted
  • 1 cup Dried Cranberries raisins are suitable alternative

Equipment

  • Skillet
  • Mixing Bowl
  • Electric Mixer
  • Cookie scoop
  • baking sheets
  • parchment paper
  • wire rack

Method
 

Step-by-Step Instructions
  1. Toast the chopped walnuts in a skillet over medium heat for about 5 minutes, stirring frequently until fragrant and golden.
  2. Adjust your oven rack to the middle position and preheat the oven to 375°F. Line baking sheets with parchment paper.
  3. In a bowl, whisk together flour, cocoa powder, baking soda, and salt until combined. Set aside.
  4. Beat together butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes.
  5. Add eggs one at a time, mixing after each, followed by vanilla extract until well combined.
  6. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Fold in chocolate chips, walnuts, and cranberries.
  7. Drop tablespoons of dough on baking sheets, spacing 2 inches apart. Make sure each scoop is level.
  8. Bake in the preheated oven for 8-10 minutes until edges are set and centers are soft.
  9. Cool cookies on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 90mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Toast walnuts without oil for enhanced flavor. Measure flour accurately for the best texture.

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