Cranberry Chocolate Chippers Cookies

Russ Myers


Cranberries add tart flavor to these chocolate chip cookies

pinch tips: Parchment Paper Vs Wax Paper


2 1/2 Dozen


15 Min


10 Min




1/2 c
walnut halves, coarsely chopped and toasted*, then cooled
1 c
plus 2 tablespoons all purpose flour
1/2 tsp
baking soda
1/4 c
plus 2 tablespoons granulated sugar
1/4 c
plus 2 tablespoons light brown sugar, firmly packed
8 Tbsp
(1 stick) unsalted butter, softened
1 large
2 Tbsp
orange zest (2 oranges needed)
1/4 tsp
pure vanilla extract
2/3 c
fresh cranberries, coarsely chopped
1 c
semisweet chocolate chips

Directions Step-By-Step

Preheat the oven to 375 degrees F.

In a small bowl, stir together the flour and baking soda; set aside.

In a mixing bowl, cream the sugars and butter until light and fluffy. Beat in the egg, orange zest and vanilla extract until well blended, scraping the sides of the bowl.

On low speed, gradually beat in the flour mixture just until incorporated. Add the toasted walnuts, cranberries and chocolate chips and beat just until blended.
Drop the batter by rounded tablespoons, 2- inches apart, onto ungreased cookie sheets.
(I like to use Parchment paper)
Bake for 10 to 12 minutes and remove from oven. Allow the cookies to cool on the sheets for a few minutes then transfer the cookies to wire racks to cool completely.
To toast walnuts, spread them on a baking sheet and bake at 350 degrees F, stirring once, until fragrant, 7 to 9 minutes. Let the nuts cool on a plate.

About this Recipe

Course/Dish: Cookies, Other Snacks
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy