This chocolate chip cranberry cookies recipe is very easy to make. It is also a delicious variation & upgrade from “boring” regular chocolate chip cookies. The sweet & slightly tart dried cranberries combine wonderfully with chocolate chips. We used semi-sweet chocolate chips for this recipe but it also works well with other types of chocolate chips (i.e. milk chocolate chips or white chocolate chips). Your family will love this fruity “twist” on chocolate chip cookies.
Delicious Chocolate Chip Cranberry Cookies
If you enjoyed this cookie recipe, we hope you will leave a comment below and give us a 5 star rating. Thank you in advance! We also have a printable and “pin-able” cookie recipe at the bottom of this page. For more great recipes (i.e. Butterscotch Chocolate Chip Cookies), please visit Bread Dad’s main Easy Cookie Recipes section.
Key Ingredients – Chocolate Chips & Dried Cranberries
Ingredients – Easy Chocolate Chip Cranberry Cookies Recipe
- 16 Tablespoons – Unsalted Butter (softened) – 230 grams
- 2 – Large Eggs
- 3/4 Cup – Brown Sugar (packed) – 161 grams
- 3/4 Cup – Granulated White Sugar – 150 grams
- 1 Teaspoon – Vanilla Extract – 5 milliliters
- 2 1/4 Cups – Flour (all purpose flour) – 270 grams
- 1 Teaspoon – Baking Soda – 5 milliliters
- 1 Teaspoon – Salt – 5 milliliters (optional – use only 1/2 teaspoon if you are trying to reduce the sodium in your diet)
- 1 Cup – Chocolate Chips (semi-sweet) – 170 grams
- 1 Cup – Dried Cranberries – 114 grams
Servings – Roughly 24-30 cookies (amount depends on the size of the cookie that you create)
- Equipment used for this recipe – Measuring cup & spoons, mixing bowl, long wooden spoon, electric mixer, tablespoon or cookie dough scoop, oven mitts, silicon spatula, baking sheets, cooling rack and an oven. If you are missing anything, please visit Bread Dad’s baking equipment or cookbook sections.
Instructions – Easy Chocolate Chip Cranberry Cookies Recipe
- Preheat oven to 375 degrees F.
- Soften butter in a microwave.
- Lightly beat the eggs.
- Mix eggs, butter, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
- Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand.
- Add in the chocolate chips and dried cranberries. Stir into cookie dough with large spoon until chips & cranberries are evenly mixed throughout the dough.
- Scoop dough with a tablespoon or cookie dough scoop and place this dough “ball” onto a nonstick baking sheet. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).
- Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
- Bake for 8-10 minutes or until golden brown.
- Remove baking tray from the oven. Wear oven mitts. Leave cookies on baking sheet to cool for 2-3 minutes. Otherwise, cookies might break when removed from pan.
- Use a spatula to remove cookies and place cookies on wire cooling racks in order to cool completely.
If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. The recipe comment section is located at the bottom of this page. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!
Reference Sources
- Wikipedia, Chocolate, https://en.wikipedia.org/wiki/Chocolate
- Wikipedia, Cranberry, https://en.wikipedia.org/wiki/Cranberry
- Wikipedia, Dried Fruit, https://en.wikipedia.org/wiki/Dried_fruit
Tips – Easy Chocolate Chip Cranberry Cookies Recipe
- The tips below are designed to help cookie “novices” and/or people with limited baking experience.
- Please feel free to change the ratio of dried cranberries to chocolate chips (i.e. 1 1/4 cups of dried cranberries & 3/4 cups of chocolate chips). Just make sure the total amount of cranberries & chocolate chips equals 2 cups. For a more adult version of these cookies, you can have a greater ratio of dried cranberries. For kids, they might prefer a greater ratio of chocolate chips to dried cranberries.
- If your family doesn’t like dried cranberries, you use other dried fruits such as raisins, dried blueberries, dried cherries, etc.
- If you want even sweeter cookies, you can replace the semi-sweet chocolate chips with milk chocolate chips or white chocolate chips.
- If you want “juicer” cookies, you can replace the dried cranberries with frozen cranberries. Frozen cranberries retain their shape better than fresh cranberries during the mixing and baking process (they don’t burst as much).
- Cookies come out much better if you mix the ingredients with an electric mixer. The cookie dough comes out “creamier” and the ingredients are blended in better if you use an electric mixer.
- Completely mix the eggs, butter and sugar together with an electric mixer BEFORE adding the flour. This will result in much better cookies. See the inadequately blended problems in the line below.
- Mixing only by hand can lead to the cookie dough being inadequately blended. This can result in your cookies having unwanted “clumps” of ingredients (i.e. small flour clumps) and/or a gritty texture (inadequately blended sugar grains). Use an electric mixer for best results.
- However, do not use the electric mixer on the chocolate chips & cranberries… as this will just grind & chop them into tiny bits! Hand stir the chips & cranberries into the cookie dough with a large spoon.
- You can make the cookie dough balls (drops, spoonfuls, etc.) with 2 tablespoons, a cookie dough scoop or your hands. Some people also like to wear food grade plastic gloves when making cookie dough balls/drops.
- Use of a cookie dough scoop will give you more consistently shaped cookies versus varying sizes from using a less “exact” methods such as using a tablespoon or your hands.
- For “rounder” cookies (with no edges sticking out), you can use a cookie dough scoop or mold the cookie dough by hand into round balls and then press down on the dough ball until it turns into a pancake shape.
- For a more “natural” cookie shape, you can scoop the cookie dough with a tablespoon and place the cookie dough “drops” onto the baking sheet without shaping the dough. Your cookies will taste great and just have a few more natural edges and bumps.
- Optional – Once you have placed the cookie dough balls on the baking tray, you can press extra chips into the top of the dough balls if you want an even greater chocolate and/or cranberry “appearance”.
- Place the baking tray on the oven’s middle rack for best results. If the baking tray is placed too high or too low in the oven, the baking tray may be too close to the heating element.
- If you have a problem with a cookie recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
- You should always try to use relatively fresh baking soda for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your cookies.
- Some interesting cranberry facts… According to Wikipedia, the main producers of cranberries are “the United States, Canada, and Chile, which collectively accounted for 97% of the global total. Wisconsin (65% of US production) and Quebec were the two largest regional producers of cranberries in North America. Cranberries are also a major commercial crop in Massachusetts (23% of US production), New Jersey, Oregon, and Washington”. Didn’t realize that Wisconsin was such as big cranberry producer!! I would have guessed Maine… which is not even close.
- If your family loves cranberry-based desserts & snacks, you should also try our recipes for Applesauce Cranberry Bread, Cranberry Bread with Fresh Cranberries and Pumpkin Cranberry Bread.
- My recipes are based on US ingredient measurements (i.e. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (i.e. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
- Always wear oven mitts/gloves when dealing with ovens, hot baking sheets, etc.
- For more cookie ideas (i.e. white chocolate chip, butterscotch or cranberry), please visit Bread Dad’s main Easy Cookie Recipes section.
If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. The recipe comment section is at the bottom of this page. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!
Chocolate Chip Cranberry Cookies Recipe
This chocolate chip cranberry cookies recipe is very easy to make. It is also a delicious variation & upgrade from "boring" regular chocolate chip cookies. The sweet & slightly tart dried cranberries combine wonderfully with chocolate chips. Visit BreadDad.com for more great recipes.
Servings: 30 Cookies
Calories: 180kcal
Ingredients
- 16 Tablespoons Unsalted Butter (softened)
- 2 Eggs (large)
- 3/4 Cup Brown Sugar (packed)
- 3/4 Cup Granulated White Sugar
- 1 Teaspoon Vanilla Extract
- 2 1/4 Cups Flour (all purpose flour)
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt (optional - use only 1/2 teaspoon if you are trying to reduce the sodium in your diet)
- 1 Cup Chocolate Chips (semi-sweet)
- 1 Cup Dried Cranberries
Instructions
- Preheat oven to 375 degrees F.
- Soften butter in a microwave.
- Lightly beat eggs.
- Mix eggs, butter, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
- Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI - Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand.
- Add in the chocolate chips and dried cranberries. Stir into cookie dough with large spoon until chips & cranberries are evenly mixed throughout the dough.
- Scoop dough with a tablespoon or cookie dough scoop and place this dough “ball” onto a nonstick baking sheet. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).
- Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
- Bake for 8-10 minutes or until golden brown.
- Remove baking tray from the oven. Wear oven mitts. Leave cookies on baking sheet to cool for 2-3 minutes. Otherwise, cookies might break when removed from pan.
- Use a spatula to remove cookies and place cookies on wire cooling racks in order to cool completely.
Notes
This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act.
Legal Disclaimer
The nutritional information is provided using recipe widgets such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.
Nutrition
Serving: 1Cookie | Calories: 180kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 121mg | Potassium: 59mg | Fiber: 1g | Sugar: 15g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!!
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