Imagine a cookie that perfectly balances the tartness of cranberries with the rich, velvety smoothness of chocolate - a treat so irresistible that it will have everyone begging for your secret recipe! These Chocolate Dipped Cranberry Cookies are not just a dessert; they're a culinary experience that transforms an ordinary moment into a delectable celebration. Whether you're a baking enthusiast or a dessert lover looking to impress, this recipe promises to elevate your cookie game to mouthwatering new heights.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
- 1 cup semi-sweet chocolate chips (for dipping)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar using an electric mixer. Beat until the mixture is light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in dried cranberries using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake in preheated oven for 10-12 minutes, or until edges are lightly golden and centers are set.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Melt semi-sweet chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Once cookies are completely cool, dip half of each cookie into melted chocolate, allowing excess to drip off.
- Place chocolate-dipped cookies on parchment paper and allow chocolate to set at room temperature or refrigerate for faster setting.
- Store cookies in an airtight container at room temperature for up to 5 days, with parchment paper between layers to prevent sticking.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- When creaming butter and sugar, mix until the mixture becomes light and fluffy - this incorporates air and creates a softer cookie.
- Don't overmix the dough after adding flour to keep cookies tender and prevent toughness.
- Use room temperature eggs for more even mixing and better cookie consistency.
- For uniform cookies, use a cookie scoop to create consistent sizes.
- Allow cookies to cool completely before chocolate dipping to prevent melting and ensure a clean chocolate coating.
- For a professional look, tap the chocolate-dipped cookie gently to remove excess chocolate.
- If chocolate starts to harden while dipping, briefly reheat in the microwave.
Nutrition Facts
Calories: 172kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
