Dark Chocolate Cranberry Walnut Cookies
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!
Servings: 36 cookies
Ingredients
- 2 1/4 cups All-Purpose Flour
- 1/2 cup Unsweetened Dark Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Unsalted Butter room temperature
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar firmly packed
- 2 Large Eggs room temperature
- 1 tbsp Vanilla Extract
- 1 1/2 cups Semi-Sweet Chocolate Chips
- 1/2 cup Diamond of California Chopped Walnuts lightly toasted
- 1/2 cup Dried 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.1/2 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 1/4 cups All-Purpose Flour, 1/2 cup Unsweetened Dark Cocoa Powder, 1 tsp Baking Soda, 1 tsp 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 tbsp 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 1/2 cups Semi-Sweet Chocolate Chips, 1/2 cup Diamond of California Chopped Walnuts, 1/2 cup Dried Cranberries
- Using a spoon or cookie scoop (I used the 1 1/2 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.
Notes
- Recipe adapted from my Double Chocolate Salted Caramel Cookies recipe.
Nutrition
Calories: 180kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 102mg | Potassium: 84mg | Fiber: 1g | Sugar: 16g | Vitamin A: 175IU | Vitamin C: 0.003mg | Calcium: 16mg | Iron: 1mg