Double Cranberry Dark Chocolate Chip Cookies

Irresistibly soft & chewy cookies for the festive season!

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I've found my favorite holiday cookie recipe! It isn't the overly decorative sugar cookie kind, which personally I don't enjoy despite how cute they look. So when I stumbled upon this cranberry chocolate cookie recipe, I knew it would be perfect during this holiday season. The best part about the recipe is that there's DOUBLE the cranberry and when combined with the dark chocolate chips, you get an irresistibly tangy yet rich chocolate flavor in every bite. And major bonus for the fresh cranberries that give the cookies a festive and bright look. Cranberry and chocolate make a dream pair, as the cookies taste incredible. The combination also gives a nice sophisticated touch to the average holiday cookie. I normally don't eat the things I bake aside from having a bite or two to taste test, but I kept reaching for these and even had one for breakfast one morning. Actually, make that two mornings because I grabbed one on my way out the door on the second morning. (I'm always in a rush in the mornings). Cookies for breakfast? Guilty. The cookies were gone in less than a week, and I'm thinking of making another batch soon to give to my friends as Christmas treats! 

So got some leftover cranberries from Thanksgiving? Looking for a next-level cookie recipe to make for a holiday party? The name might be a mouthful, but these double cranberry dark chocolate chip cookies will totally up your holiday cookie game. 

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Makes about 19 cookies

Ingredients:

1 stick butter, browned and cooled to room temperature
3 tablespoons white sugar
2/3 cup light brown sugar
1 egg + egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup dark chocolate chips
1/2 cup dried cranberries
1/2 cup fresh cranberries
1/2 teaspoon sea salt

Directions:

Preheat oven to 350 F and line baking sheet with parchment paper or silicon mat.

In a medium skillet, melt butter over medium-low heat, stirring continuously. The butter will foam and begin to turn golden brown. As soon as the butter starts to turn brown, remove the pan from the heat, and continue stirring for about 1 minute. Transfer the browned butter to a small bowl, scrapping the sides of the pan to get all of the butter. Cover with plastic wrap and place in fridge for 30 minutes or until butter is mostly solidified.

Transfer the butter to a large mixing bowl. Add the sugars and cream until mixture is light and fluffy.

Continue mixing and add the egg, egg yolk, and vanilla. Scrape down the bowl with a spatula. In another bowl, whisk together the flour, baking soda, nutmeg, and salt. With a handheld or stand mixer on low, slowly pour in the flour mixture. Mix until just combined, do not over mix. With a spatula, fold in the dark chocolate chips and cranberries. Chill in the fridge for at least 1 hour.

Use an ice cream scooper to form the cookies into balls and place them two inches apart on the baking sheet. Bake for 10 minutes, or until slightly golden brown. Let the cookies cool on the baking sheet for 1 minute before transferring to the cooling rack.

Recipe slightly adapted from Bakerita