Fudgy dark chocolate and cranberry cookies
Wonderful, soft and extra fudgy dark chocolate and cranberry cookies. These cookie are like mini brownies made with cranberry sauce and dried cranberries. My recipe is perfect for beginners and is not difficult.
I hope you are not tired of my cookie recipes, as I still have quite a lot in my baking pipeline. At the end of the day, cookies are great as you can share them with the people you love and enjoy a little bit of sweetness in your life.
So, my new recipe is all about chocolate and cranberry, as simple as that. I wanted to create a chocolate cookie that is wonderfully fudgy and is strong on cranberry flavour. This is how my new recipe for the best soft and fudgy dark chocolate and cranberry cookies were born.
How to make fudgy dark chocolate and cranberry cookies
Making these cookies is not very complicated. First you need to melt chocolate and butter and let it cool down. Them mix all dry ingredients : flour, baking soda, cocoa and salt. Now mix eggs and sugar until light and fluffy and add it to the chocolate mixture. Stir in cranberry sauce. Now add dry ingredients to wet ingredients and mix until just combined. Sir in dried cranberries and cookie dough is ready.
Cookie dough need time to chill in a fridge for about 2 hours. Then divide cookie dough into portions and bake for 10-11 minutes at 170C (338F).
TIPS:
- When it comes to using cranberry sauce, I recommend using the one with whole cranberries for extra texture.
- This recipe makes 18 cookies that are quite big. Cookies will spread during baking this is why advise leaving quite a lot of space between each cookie.
- In order to maintain unified weight of each cookie, I recommend using a kitchen scale. I scooped cookie dough and weighed it. Each cookie portion was approx. 45-50g.
- If you want to make smaller cookies, you can, but you will need to adjust baking time accordingly ( bake cookies for shorter time).
- Please remember that you you bake these cookies for longer than recommended cookies will be dry.
- When cookies are hot, they are very fragile. Leave cookies on baking sheets for at least 10 minutes and then transfer them on a cooling rack.
What do fudgy dark chocolate and cranberry cookies taste like
My soft and fudgy dark chocolate and cranberry cookies are everything I wanted. They are very rich, thick, very chocolaty, loaded with cranberry sauce and studded with fantastic ruby cranberries.
Oh, and they are covered in chocolate sprinkles, because - just like that! More chocolate on chocolate.
Tangy and sweet cranberry sauce adds extra texture and makes these cookies irresistible. Bitterness of dark chocolate goes wonderfully with tartness and sweetness or cranberries. The perfect duo.
How to store fudgy chocolate and cranberry cookies
Store these fantastic cookies in an-air tight container in fridge. They can also be frozen for up to 6 months. I froze mine in a zip-lock bag. No issues. Please remember to bring cookies to room temperature before serving.
I hope you will check out my recipe for soft and fudgy dark chocolate and cranberry cookies not only during Christmas time, but any time, when you think you need to a sensational chocolate and cranberry cookie in your life.
If you are looking for more Christmas cookies, I can recommend you the following:
Amoniaczki Polish ammonia cookies
Click this link if you want to see the best recipes for Christmas cookies
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy
Wonderful, soft and extra fudgy dark chocolate cookies with cranberry sauce and dried cranberries.
- 150 g flour (AP)
- 50 g cocoa powder
- 1 tsp baking soda
- 100 g sugar (dark, soft)
- 2 eggs (large)
- 150 g chocolate (chopped)
- 80 g butter (unsalted)
- 200 g cranberry sauce (whole)
- 80 g cranberries (dried)
- 1/4 tsp salt
- 100 g chocolate sprinkles (to roll cookies (optional))
In a small bowl mix flour, baking soda, cocoa and salt, set aside.
In a small pot melt butter and chocolate, mix. Turn the heat off and let it cool down completely.
In a separate bowl mix together eggs and sugar until light and fluffy and add it to the cold chocolate mixture.
Now add cranberry sauce, mix. The mixture should be shiny and thick.
Add dry ingredients to wet ingredients and stir until you can not see any more flour. Do not overmix.
Stir in dried cranberries.
Place the cookie dough in a fridge for at least 2 hours.
Preheat oven to 170°C fan (338F).
When you are ready to bake, prepare 2 baking sheets lined with baking paper and set aside.
Prepare a shallow dish and pour chocolate sprinkles.
Scoop the cookie dough into portions and roll each cookie dough portion into a ball. I use a kitchen scale to make sure that each ball is the same size. Each cookie ball was approx. 45-50 g.
Roll each ball in sprinkles.
Place cookie balls on the prepared baking sheets, I baked 6 cookies per baking sheet as cookies will spread. Flatten cookie balls and place baking sheet in the oven.
Bake cookies for about 10-11 min and ten remove them from the oven.
Leave the cookies on baking sheets for at least 10 min and then transfer them on a cooling rack.
If you bake cookies longer, they will become dry.
Store in an air-tight container for up to a week.