Double-chocolate cranberry cookies



15 min


4 dozen cookies

* PLUS Baking Time: 10 minutes


  • 1 cup dried or sweetened dried cranberries
  • 2 tbsp orange juice , or orange liqueur
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup butter , at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup semi-sweet chocolate chips


  • Preheat oven to 350F (180C). Line 2 baking sheets with parchment paper or lightly spray with vegetable oil. Place cranberries in a small microwave-safe bowl. Pour orange juice overtop. Cover with plastic wrap. Microwave on medium until warm, 1 to 2 minutess. Meanwhile, in a medium-size bowl, using a fork, stir flour with cocoa, baking soda and salt.
  • In a large bowl, using an electric mixer on medium-high speed, beat butter with both sugars, scraping down side until well mixed, 2 to 3 minutes. Beat in eggs and vanilla. On low speed or using a spoon, beat in flour mixture just until mixed (overmixing toughens cookies). Stir in cranberries with juice and chocolate chips.
  • Drop tablespoonfuls (15 mL) of dough about 1 inch (2.5 cm) apart on parchment-lined or lightly oiled baking sheets. Bake one sheet at a time in centre of preheated 350F (180C) oven until cookie edges are firm, 10 minutes. Cool on sheets 5 minutes, then remove to a wire rack. Repeat with remaining dough. Cookies are good warm or at room temperature. Store in an airtight container at room temperature for 3 days or freeze up to 1 month.

Nutrition (per serving)

  • Calories
  • 91,
  • Protein
  • 1 g,
  • Carbohydrates
  • 13 g,
  • Fat
  • 4.2 g,
  • Fibre
  • 0.8 g,
  • Sodium
  • 69 mg.

When I was young, before I developed adventurous “grown-up” taste buds, I took a pass on Thanksgiving pumpkin pie for something — anything else! This year, please everyone with a chocolate treat. These terrific fudgy cookies will delight even the pickiest eaters.