Dark Chocolate Cranberry Walnut Cookies
A Cozy Bite That Feels Like a Warm Hug
There’s something magical about cookies that taste like a hug at the end of a long day. This version pairs deep, velvety dark chocolate with tart cranberries and toasty walnuts for a bite that’s both indulgent and bright. It’s the kind of treat you crave with a mug of coffee or a sigh of contentment after a busy afternoon.
I bake these on lazy Sundays to share with neighbors or tuck into a container for quick dessert wins during the week. They stay chewy in the center, with edges that just barely crisp—perfect for dipping, stacking, and savoring. Grab a glass of milk or a cup of espresso, and you’re basically teleporting to a cozy bakery in minutes.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour — Sift for a lighter crumb; you can swap in 1/4 cup whole wheat for more nuttiness.
- 1/2 cup (50 g) unsweetened cocoa powder — Deepens the chocolate flavor; Dutch-process yields a smoother finish.
- 1 teaspoon baking soda — Helps cookies spread and rise just enough for chewy centers.
- 1/2 teaspoon salt — Balances sweetness; adjust if using salted butter.
- 3/4 cup (170 g) unsalted butter, softened — Creams with sugars to form a chewy bite; substitute with dairy-free butter if needed.
- 1 cup (200 g) granulated sugar — Creates crisp edges and a glossy surface.
- 2/3 cup (135 g) packed light brown sugar — Adds moist, chewy texture and rich flavor.
- 2 large eggs, room temperature — Bind the dough and help browning; optional flax eggs can be used for a vegan version.
- 2 teaspoons vanilla extract — Aromatic backbone that enhances chocolate and fruit notes.
- 1 1/2 cups (260 g) dark chocolate chips or chunks (70–85% cacao) — Melty pockets of intense chocolate.
- 1 cup (120 g) dried cranberries — Tart bursts of fruity brightness.
- 1 cup (120 g) walnuts, chopped — Toast lightly to boost aroma and flavor; substitute pecans or almonds if you prefer.
- Optional: 1 tablespoon espresso powder dissolved in 1 tablespoon hot water — Intensifies chocolate depth without making the cookies taste like coffee.
- Optional: Zest of 1 orange — A cheerful, bright contrast to the cranberry.
Yield: About 24 cookies. If you’re avoiding gluten, see Tips & Variations for swaps.
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy release.
- In a large bowl, beat the softened butter with granulated sugar and brown sugar until pale and fluffy, 2–3 minutes.
- Add eggs one at a time, then the vanilla, beating until the mixture is smooth and airy.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt (and espresso powder if using).
- With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix just until combined; avoid overmixing for tender cookies.
- Fold in the dark chocolate, cranberries, and walnuts until evenly distributed.
- Chill the dough for at least 30 minutes (or up to 2 days). Chilled dough holds its shape better and develops deeper flavor.
- Scoop dough heaping tablespoons (about 2 tablespoons per cookie) onto the prepared sheets, spacing about 2 inches apart. Gently press the tops to flatten slightly if you prefer uniform disks.
- Bake 10–12 minutes, or until the edges are set and the centers still look a touch underdone. They will continue to firm as they cool.
- Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy the aroma of rich chocolate mingling with cranberry.
Tips & Variations
- Make-ahead dough: Chill dough for up to 2 days to deepen flavor and make scooping easier. Dough can be frozen as balls—bake from frozen, adding 1–2 minutes to the bake time.
- Gluten-free option: Use a 1:1 gluten-free flour blend with 1/2 teaspoon xanthan gum per cup of flour if your blend doesn’t already include it. The dough may be a touch crisper; compensate with a 5–10 minute extra chill.
- Vegan version: Replace eggs with 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, per egg) and use dairy-free butter and dairy-free chocolate chips.
- Nut swaps: Swap walnuts for pecans or almonds, or omit nuts for a smoother bite.
- Flavor twists: Add 1–2 tablespoons orange zest for brightness or a pinch of cinnamon for warmth. A pinch of espresso powder deepens chocolate flavor without tasting like coffee.
- Storage: Store in an airtight container at room temperature for up to 5 days; freeze cookies for up to 3 months. Reheat briefly in a warm oven or microwave to restore softness.
Serving Suggestions
- Pair with vanilla ice cream or salted caramel sauce for a quick dessert Ă la mode.
- Serve alongside a simple green salad topped with citrus and feta for a playful end to a light meal.
- Plate on a rustic board with a mug of coffee or a glass of cold milk for a cozy party snack.
- Dust with a tiny pinch of flaky sea salt to intensify the chocolate and cranberry contrast.
FAQs
How can I prevent my cookies from spreading too much?
Chill the dough for at least 30 minutes before baking. Ensure your butter isn’t overly warm, and avoid overcrowding the baking sheets. Using parchment helps cookies hold their shape as they bake.
Can I freeze the dough or baked cookies?
Yes. Freeze dough balls on a sheet tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time. You can also freeze baked cookies and rewarm them briefly to refresh texture.
Is there a vegan or dairy-free version?
Absolutely. Use plant-based butter, dairy-free chocolate, and flax eggs (or a store-bought egg replacer). The rest of the recipe remains the same; you’ll still get chewy centers and rich chocolate flavor.
Can I swap the nuts?
Yes. Walnuts are wonderful here, but pecans or almonds work well too. If you have a nut allergy, simply omit them for a crisp, cranberry-chocolate bite.
How should I store leftovers?
Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer, then transfer to a bag or container. Thaw at room temperature or warm briefly before serving.
How do I know when the cookies are done?
Edges should be set and the centers look just barely underdone when you pull them from the oven. They’ll continue to firm as they cool on the sheet and on the rack. If you prefer a crisper edge, bake an extra minute or two; for chewier centers, remove a touch earlier.
Final Thoughts
These Dark Chocolate Cranberry Walnut Cookies strike the perfect balance between indulgent and bright. The deep chocolate pairs with tart cranberries and toasty walnuts for a flavor profile that feels special enough for gatherings and simple enough for weeknights. Bake a batch, share a few, and keep the rest hidden for a cozy movie night—you deserve it.
Print
Ultimate Dark Choc Cookies Chewy Gourmet Recipe Guide Tips
- Total Time: 1 hour 2 minutes
- Yield: 24 cookies 1x
Description
Dark Choc Cookies chewy feel gourmet recipe tips Cranberry Walnut twistDark Chocolate Cranberry Walnut Cookies ideal gift batch crowdpleasing flavor
Ingredients
Instructions
Notes
Dark Chocolate Cranberry Walnut Cookies are a chewy, indulgent treat that balances deep dark chocolate with tart cranberries and toasty walnuts. Edges crisp, centers chewy—perfect with coffee or milk in a cozy moment.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 180 calories
- Sugar: 15 g
- Fat: 9 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 2 g
Keywords: Array