for These Double Chocolate, Cranberry Cookies are bites of pure chocolate bliss, tempered with the tart brightness of fresh cranberries.
What’s the “Double” In Double Chocolate Cranberry Cookies?
These cookies are “double” chocolate because, first of all, the batter is made with unsweetened cocoa powder. Secondly, milk chocolate chunks are stirred in the batter. Does that sound like enough chocolate, or is it chocolate overload?
It isn’t chocolate overload at all. Especially if, like me, you are a chocolate lover. The cranberries keep these cookies from being way too much chocolate sweetness. Those tart berries add just the right touch. And, they are festive and pretty, too.
Butter vs Margarine for Cookies
Real butter makes a huge difference in the taste and quality of your cookies. But many home bakers, who don’t use margarine generally, will use it in their baked goods, thinking it won’t taste any different and to save money. But if you ever taste a cookie made with margarine, then the same cookie, made with real butter, you will absolutely notice the difference. That being said, if you choose to use margarine, you’re still going to love these cookies.
These double chocolate cranberry cookies are fudgy and almost brownie-like. They’re brownie cookies, I would say. I used some good quality Swiss milk chocolate bars for the chocolate chunks, and, although you can use cocoa powder, have you ever tried cacao?
Cocoa vs Cacao
Have you ever wondered what the difference is between cocoa and cacao powders? They are both chocolate, and they look the same, so, it can be confusing. So here it is: cacao is raw cacao beans which are cold-pressed, keeping all of the live enzymes and removing the fat. Cocoa, on the other hand, is raw cacao which is roasted at high temperatures. The roasting process destroys those enzymes and removes a lot of nutritional value.
Chocolate, my friends, is very, very healthy. If that isn’t caused to celebrate, I don’t know what is. Amazingly, dark chocolate is one of the highest sources of antioxidants around. In moderation, there are many benefits to consuming high-quality dark chocolate. Too many to list here, but check it out here.
Back to the Cookies
So, I know, you came here for a cookie recipe and I’m giving you all this nutrition stuff. In the end, it’s a cookie. And an amazingly delicious cookie, I might add. This super chocolate, cranberry infused bites are addicting, and I guarantee that they will disappear in no time. That’s why I froze a lot of them to keep for the holidays.
Double Chocolate Cranberry Cookies
- 1 3/4 cup all-purpose flour
- 1/2 cup cocoa powder unsweetened
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup butter softened
- 1 3/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 egg large, at room temperature
- 1 tsp vanilla extract
- 2 cups milk chocolate chunks or chips
- 1 cup cranberries fresh
- Preheat oven to 350°
- Line 2 large baking sheets with parchment paper
- In a bowl, combine flour, cocoa, baking powder and salt with a whisk.
- In a large bowl, beat butter, granulated sugar, and brown sugar with an electric mixer at medium speed, until light and fluffy
- Beat in egg and vanilla until combined.
- Add flour and cocoa mixture in three parts, beating to combine.
- Stir in chocolate and cranberries.
- Using a teaspoon, (a melon baller works great) roll dough into 1" balls, place on the prepared baking sheet, and flatten with your palm
- Bake 10 minutes or until cookies are set. Allow the cookies to cool 2 minutes on baking pans before transferring to a wire rack to cool completely.