Dark Chocolate Chunk Cranberry Cookies

I always love the seasonal collaborations that Annie of @whatannieseating and Rebecca and Ruth of @squaremealroundtable put together, and this was no exception. For fall, cranberries were the star ingredient, and I decided to go with a dessert that’s a bit simpler, but no less delicious – cookies.

With Thanksgiving coming up south of the border, sometimes it’s nice to have a quick and delicious dessert to whip up for guests or bring to a potluck. These cookies are decadent and full of dark chocolate, but are brightened up with the acidity of the cranberries (yet aren’t overwhelmed).

I think we all love gooey cookies, so why not make them a staple at your Thanksgiving (or any dinner) table?

Ingredients

1 cup salted butter, softened
3/4 cup dark brown sugar, packed
3/4 cup white sugar
2 eggs
2 tsp vanilla extract
2 cups all purpose flour (for an extra bite, replace 1/2 cup with spelt flour)
1 tsp baking soda
1/2 tsp sea salt
1 1/2 cups dark chocolate chunks
1/2 cup dried cranberries
Flaky salt, to finish

Steps

Preheat oven to 350F and line a sheet pan with parchment paper.

In the bowl of an electric mixer with a paddle attachment, add butter, brown sugar and white sugar and mix until combined and fluffy, about 3-5 minutes. Scrape down the bowl with a spatula and add eggs and vanilla. Continue to mix for about 3-5 minutes, scraping down the bowl as needed, until the mixture lightens in colour and is very light and airy.

Whisk together flour, baking soda, and salt in a separate bowl and add to dough. Mix until just incorporated, add chocolate and dried cranberries and mix again until combined.

Scoop 2-3 tbsp of dough, roll into a ball and place onto the prepared pan. Press down to flatten each dough ball slightly and sprinkle with sea salt (I baked 5 cookies at a time to give room to spread). Bake 11-12 minutes, until the bottom begins to brown and allow to cool on a wire rack.