Name: Chunky Cranberry Chocolate Chip Cookies
Prep time: 10 min
Cook time: 17 min
Total time: 8 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1/2 cup (120g) butter; 1/3 cup (65g) sugar; 1/3 cup (65g) brown sugar; 1 medium egg; 1/2 tsp. vanilla extract; 1 2/3 cups (210g) all-purpose flour; 1/2 tsp. baking powder; 1/8 tsp. baking soda; 1/4 tsp. salt; 4.2 oz. (120g) semi-sweet chocolate chips; 2.1 oz. (60g) dried cranberries

28Shares
1
0
0
23
4

Happy Cookie Friday! Today’s batch of fresh cookies might look a bit “underwhelming” since they look like “plain old” chocolate chip cookies, but in terms of taste, these fellas here are definitely more exciting! We have delicious chocolate chip cookies with an extra load of cranberries in da house today! Sweet and chocolaty meets fruity and sour. Great combination!

There are probably a million different recipes and variations for chocolate chip cookies out there. The “cookie wheel” cannot really be reinvented here I guess. But what you can do is combining ingredients and flavors you like the most to create a chocolate chip cookie that is perfect for you. In my case, that’s cranberries and chocolate. Sometimes it can be so easy… ;P

Chunky Cranberry Chocolate Chip Cookies | Bake to the roots

I used one of my standard cookie recipes and threw in some chocolate chips and cranberries. Nothing completely new and the result doesn’t look very exciting either, but the flavor combination is really nice… and that’s what it’s all about in the end. Creating something delicious to enjoy!

If you want to try out your own flavor combination, just follow the recipe up until you would add the cranberries and chocolate. Instead of those dried berries, you can add anything else in the same quantity to the dough. A few grams more or less doesn’t matter, just don’t put twice the amount of anything in the dough… this can lead to “structural problems” and your finished cookies might fall apart after baking ;) Besides that – add whatever you like and what you think might fit well together. Fruits with nuts, nuts with chocolate, and so on.

Since the dough has to rest for quite some time, you have to be careful with the ingredients though. You should not add anything that could go bad overnight or stuff that gets soft when getting in contact with moist dough for a long time. Salt pretzels or cookie pieces are, for example, only suboptimal (but feasible). Dried fruits on the other hand also extract moisture from the dough, but that’s fine. You should refrain from using apples, for example, because they get brown when exposed to oxygen for such a long time in the fridge… Lettuce would also be a bad idea because it will wilt and tomatoes would also get mushy ;P Just kidding! Just try out what you have and like – you’ll surely find a delicious combination!

INGREDIENTS / ZUTATEN

(8 cookies)

1/2 cup (120g) butter
1/3 cup (65g) sugar
1/3 cup (65g) brown sugar
1 medium egg
1/2 tsp. vanilla extract
1 2/3 cups (210g) all-purpose flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. salt
4.2 oz. (120g) semi-sweet chocolate chips
2.1 oz. (60g) dried cranberries

(8 Cookies)

120g Butter
65g Zucker
65g brauner Zucker
1 Ei (M)
1/2 TL Vanille Extrakt
210g Mehl (Type 550)
1/2 TL Backpulver
1/8 TL Natron
1/4 TL Salz
120g Zartbitter-Schokodrops
60g getrocknete Cranberries

DIRECTIONS / ZUBEREITUNG

1. Add the butter in small pieces to a large bowl and mix until smooth. Add the sugars and mix until light and fluffy. Add the egg and vanilla extract and mix until combined. Mix the flour with baking powder, baking soda, and salt and add to the bowl – mix until just combined. You should still see some flour here and there. Add the chocolate chips and cranberries and fold in. The dough might be a bit crumbly but that is ok. Divide the dough into 8 portions and press them roughly together but do not roll them into balls. Place on a board, cover and place in the fridge overnight.

2. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment. Place the dough portions on the prepared baking sheet with enough space in between and bake for 15-17 minutes until golden brown on the sides but not too dark on top. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely.

1. Die Butter in kleinen Stücken in eine große Schüssel geben und so lange aufschlagen, bis sie cremig ist. Die beiden Zuckersorten dazugeben und alles hell und luftig aufschlagen. Das Ei und den Vanille Extrakt dazugeben und unterrühren. Das Mehl mit Backpulver, Natron und Salz vermischen und zur Schüssel dazugeben – nur kurz verrühren, man sollte noch etwas Mehl sehen. Die Schokodrops und Cranberries dazugeben und unterheben. Der Teig wird vermutlich etwas krümelig sein. Den Teig in 8 Portionen aufteilen und etwas zusammenpressen, aber nicht zu Kugeln formen. Die Teigportionen auf ein Blech setzen, abdecken und über Nacht in den Kühlschrank stellen.

2. Den Ofen auf 190°C (375°F) vorheizen. Ein Backblech mit Backpapier auslegen. Die Teigportionen mit genügend Abstand zueinander auf das Blech setzen und für 15-17 Minuten backen, bis sie an den Rändern goldbraun geworden sind. Aus dem Ofen holen und auf dem Blech kurz abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen.

Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!

Here is a version of the recipe you can print easily.