Happy Cookie Friday! Are you already waiting for the weekend to start? Me. Yes! Probably since Tuesday. ;) Luckily, I made these delicious Double Chocolate Cranberry Cookies several days ago – helps a lot to survive all those days between Sunday and Friday…

So today’s cookies are made with chocolate, yet again. Seems I can’t get rid of this habit when it comes to cookies. Well, they are delicious and who gives a f***?! Walk an extra mile with the dog and all is fine. ;) They are not that bad anyway compared to a heavy chocolate cake, so all fine here. Take an extra one. ;P

So, do you like cranberries? I fell in love with them when living in the U.S. for a while. Since then, they end up in a lot of bakes and dishes. Cookies, cakes, granola, or salad – everything gets a bit better with cranberries. I love the sweet and sour combination – especially together with chocolate. If you haven’t tried, you should do so, definitely. That’s all folks. Happy baking and Happy Cookie Friday!

INGREDIENTS / ZUTATEN
(15-16 cookies)
14 oz. (400g) semi-sweet chocolate, coarsely chopped
1/2 cup (120g) butter, room temperature
3/4 cup (150g) sugar
1/2 cup (100g) brown sugar
2 large eggs
1 tsp. vanilla extract
1 cup (130g) all-purpose flour
3 tbsp. cocoa powder
1 tsp. baking powder
1/4 tsp. salt
3/4 cup (90g) dried cranberries
(15-16 Cookies)
400g Zartbitterschokolade, gehackt
120g weiche Butter
150g Zucker
100g brauner Zucker
2 Eier (L)
1 TL Vanille Extrakt
130g Mehl (Type 405)
3 EL Kakaopulver
1 TL Backpulver
1/4 TL Salz
90g getrocknete Cranberries

DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350˚F (175°C). Line a baking sheet with baking parchment and set aside. Chop the chocolate and melt about 9 oz. (250g) of the chocolate in the microwave or in a heatproof bowl over a pot with simmering water. Let cool down again.
2. Add the butter and sugars to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Add the vanilla extract and mix in. Add the melted chocolate and mix in. Add the flour, cocoa powder, baking powder and salt to a separate bowl, mix and then add to the bowl with the other ingredients and mix until just combined – do not overmix. Add the remaining chopped chocolate and dried cranberries and fold in. Use a cookie scoop and place dough balls with enough space in between on the baking sheet and bake for 15-16 minutes – the edges should be dry and the surface should have some cracks. 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. Repeat with remaining dough.
1. Den Ofen auf 175°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Die Schokolade grob hacken und etwa 250g davon in der Mikrowelle oder in einer hitzebeständigen Schüssel über einem Topf mit köchelndem Wasser schmelzen. Wieder abkühlen lassen.
2. Die Butter mit den beiden Zuckersorten in einer großen Schüssel hell und luftig aufschlagen. Die Eier einzeln zugeben und jeweils gut unterrühren. Den Vanille Extrakt zugeben und unterrühren. Die geschmolzene Schokolade zugeben und ebenfalls unterrühren. Das Mehl zusammen mit dem Kakaopulver, Backpulver und Salz in einer separaten Schüssel vermischen und dann zur großen Schüssel dazugeben und alles nur sehr kurz verrühren. Die verbliebene gehackte Schokolade zusammen mit den getrockneten Cranberries unterheben. Mit einem Löffel Teigportionen abstechen, zu Kugeln formen und mit genügend Abstand auf das Blech setzen. Für 15-16 Minuten backen – die Cookies sollten am Rand knusprig sein und an der Oberfläche Risse bekommen haben. Aus dem Ofen nehmen und auf dem Blech etwas abkühlen lassen, dann auf ein Kuchengitter legen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.

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Here is a version of the recipe you can print easily.
Print
Double Chocolate Cranberry Cookies
- Prep Time: 20
- Cook Time: 15
- Total Time: 35
- Yield: 16
Ingredients
- 14 oz. (400g) semi-sweet chocolate, coarsely chopped
- 1/2 cup (120g) butter, room temperature
- 3/4 cup (150g) sugar
- 1/2 cup (100g) brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1 cup (130g) all-purpose flour
- 3 tbsp. cocoa powder
- 1 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup (90g) dried cranberries
Instructions
- Preheat the oven to 350˚F (175°C). Line a baking sheet with baking parchment and set aside. Chop the chocolate and melt about 9 oz. (250g) of the chocolate in the microwave or in a heatproof bowl over a pot with simmering water. Let cool down again.
- Add the butter and sugars to a large bowl and mix until light and fluffy. Add the eggs one after another and mix well after each addition. Add the vanilla extract and mix in. Add the melted chocolate and mix in. Add the flour, cocoa powder, baking powder and salt to a separate bowl, mix and then add to the bowl with the other ingredients and mix until just combined – do not overmix. Add the remaining chopped chocolate and dried cranberries and fold in. Use a cookie scoop and place dough balls with enough space in between on the baking sheet and bake for 15-16 minutes – the edges should be dry and the surface should have some cracks. 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. Repeat with remaining dough.
Notes
- Enjoy baking!
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They do look amazing! I love cookies, especially with chocolate!
Thxs :)
Chocolate is always a good option!
Cheers,
Marc