These Dark Chocolate Cranberry Walnut Cookies combine a crispy outside with a soft and fudgy inside that's filled with semi-sweet chocolate chips, dried cranberries, and toasted chopped walnuts. They're a rich and chocolatey cookie recipe that requires no dough chilling before baking and a great addition to any holiday cookie box!
½cupDiamond of California Chopped Walnuts(lightly toasted)
½cupDried Cranberries
Instructions
In a small skillet, toast the chopped walnuts over medium heat for about 5 minutes, stirring continuously until they are fragrant and slightly darker in appearance. You do not need to add any oil to the skillet.
½ cup Diamond of California Chopped Walnuts
Adjust the oven rack to the 2nd level position (just above center), preheat the oven to 375ºF, and line 2 cookie sheets with parchment paper or you can use silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, baking soda, and salt. Set aside.
2 ¼ cups All-Purpose Flour, ½ cup Unsweetened Dark Cocoa Powder, 1 teaspoon Baking Soda, 1 teaspoon Salt
Using your hand mixer or stand mixer fitted with the paddle attachment beat the unsalted butter, granulated sugar, and light brown sugar together on medium-high speed until light in color and fluffy in texture.
1 cup Unsalted Butter, 1 cup Granulated Sugar, 1 cup Light Brown Sugar
Add in the eggs and vanilla extract and continue to mix together until well blended. Scrape down the sides of the bowl as needed.
2 Large Eggs, 1 tablespoon Vanilla Extract
Switching the mixer speed to low, gradually add in your whisked dry ingredients until just combined. Then fold in the semi-sweet chocolate chips, toasted chopped walnuts, and dried cranberries.
1 ½ cups Semi-Sweet Chocolate Chips, ½ cup Diamond of California Chopped Walnuts, ½ cup Dried Cranberries
Using a spoon or cookie scoop (I used the 1 ½ tablespoon size), drop the cookie dough onto the lined baking sheets leaving 2 inches apart between each cookie.
Bake for 8-10 minutes at 375ºF.
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 for up to a week with a slice of bread.