Cranberry Walnut Chocolate Chunk Cookies
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I still remember the first time I pulled a tray of these Cranberry Walnut Chocolate Chunk Cookies from the oven — the kitchen filled with warm, nutty aroma, and the balance of tart cranberries and gooey chocolate made everyone reach for seconds. These cookies are a perfect holiday cookie swap, a thoughtful bake-sale entry, or a quick weeknight treat when you want something a little fancier than a plain chocolate chip.
What makes this recipe special
This cookie mixes three textures that keep every bite interesting: chewy brown-sugar dough, crunchy toasted walnuts, and soft pockets of melting chocolate, all lifted by bright, slightly tart dried cranberries. It’s not just the flavor — the contrast in texture makes these feel homemade and indulgent without much extra effort.
“Soft center, crisp edges, and those bursts of cranberry — every batch disappears within a day. A keeper for holiday tins and last-minute guests.” — Home baker review
Reasons to reach for this recipe:
- Fast to pull together using pantry staples plus dried fruit and nuts.
- Crowd-pleasing: adults appreciate the complex flavors; kids love the chocolate.
- Flexible: easy to adapt for dietary needs or different mix-ins.
- Keeps well, so it’s great for gifting or making ahead.
How this recipe comes together
Step-by-step overview
- Toast the walnuts briefly to boost flavor and let them cool.
- Cream butter with both sugars until light and aerated for a chewy texture.
- Add eggs and vanilla, then mix in dry ingredients until just combined.
- Fold in cranberries, walnuts, and chocolate chunks.
- Chill slightly (optional), scoop, and bake until edges set with a soft center.
- Cool on the sheet for a few minutes, then move to a rack to finish.
This overview sets expectations: you’ll spend about 15 minutes active time (longer if you toast nuts or chill dough), and around 10–12 minutes per tray in the oven. Total yield: about 24 medium cookies.
Gather these items
Ingredient list
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon (optional — adds warmth)
- 1 cup (226 g) unsalted butter, softened (not melted)
- 3/4 cup (150 g) packed dark brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups (225 g) dried cranberries (use sweetened or tart to taste)
- 1 cup (100 g) walnuts, coarsely chopped and toasted
- 1 1/2 cups (255 g) chocolate chunks or chips (70% bittersweet or semisweet)
Ingredient notes/substitutions:
- Butter: for chewier cookies, use all butter; for slightly cakier, replace 2 tbsp with vegetable oil.
- Chocolate: large chunks give melty pockets; chips provide uniformity.
- Walnuts: toast them in the oven for 8–10 minutes at 350°F (175°C) for more depth of flavor.
- To make gluten-free: replace flour with a 1:1 gluten-free flour blend and rest dough 30 minutes before baking.
Directions to follow
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- In a stand mixer (or with a hand mixer), cream the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, scraping the bowl between additions. Mix in vanilla.
- Reduce mixer speed to low. Add the dry ingredients and mix just until combined — stop when you see no streaks of flour.
- Fold in dried cranberries, toasted walnuts, and chocolate chunks with a spatula.
- Optional but recommended: chill the dough for 30 minutes. This firms the butter, concentrates flavors, and stops excessive spreading.
- Scoop 2-tablespoon portions (or use a medium cookie scoop) onto prepared sheets, spacing about 2 inches apart. Lightly press extra chocolate chunks onto tops for a prettier finish.
- Bake 10–12 minutes, rotating pans halfway through. Cookies should be golden at the edges with centers that still look slightly soft.
- Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Timing tips: smaller cookies need less time (8–10 minutes); large cookies may take 13–15 minutes. If you prefer very soft centers, pull at the lower end of the bake time.
Best ways to enjoy it
Serving suggestions
- Straight from the cooling rack with a glass of milk or a cup of coffee — the classic pairing.
- For holiday plates: stack and intersperse with sprigs of rosemary and orange slices for color and aroma.
- Dessert idea: warm a cookie for 8–10 seconds in the microwave and sandwich a scoop of vanilla ice cream for an instant a la mode.
- Gift-ready: layer cookies between parchment paper in a tin, add a ribbon — they travel well.
Presentation tip: sprinkle flaky sea salt on warm cookies right out of the oven to highlight chocolate flavor.
Storage and reheating tips
Keeping leftovers fresh
- Room temperature: Store fully cooled cookies in an airtight container for up to 4–5 days. Place a slice of bread in the container to help maintain chewiness.
- Refrigerator: Not necessary, but will extend life to 7–10 days in an airtight container.
- Freezing baked cookies: Freeze in a single layer on a sheet pan until solid, then transfer to a sealed freezer bag for up to 3 months. Thaw at room temperature.
- Freezing dough: Portion dough into scoops, freeze on a tray, then transfer to a bag. Bake frozen dough adding 1–2 minutes to baking time.
- Reheating: Warm in a 300°F (150°C) oven for 5–7 minutes or zap one cookie for 8–10 seconds in the microwave — it revives that just-baked feel.
Food safety: always cool cookies completely before storing to prevent condensation and sogginess. If your kitchen is hot, avoid leaving perishable toppings out for extended periods.
Pro chef tips
Helpful cooking tips
- Weigh ingredients if possible. Baking is chemistry — small differences in flour measurement change texture.
- Don’t overmix after adding flour. Overworking develops gluten, which can make cookies tough.
- Toast walnuts: 8–10 minutes at 350°F brings out oils and flavor. Cool them before adding so they don’t melt the chocolate.
- Chill dough for better shape and flavor. Even 15 minutes helps; overnight chilling improves depth.
- If cookies spread too much: add a tablespoon of flour, chill dough longer, or decrease oven temp by 10°F and bake slightly longer.
- For uniform cookies: use a scoop and gently press each scoop’s top to create a flatter, attractive shape that bakes evenly.
Creative twists
Recipe variations
- Cranberry-Pecan Oat: swap walnuts for pecans and add 1/2 cup rolled oats for chew.
- Orange-Chocolate: add 1 tsp orange zest to the dough for a bright citrus note that plays well with cranberries.
- White Chocolate & Macadamia: replace semisweet with white chocolate and walnuts with macadamia nuts.
- Vegan: use 2 flax eggs (2 tbsp ground flax + 6 tbsp water), coconut oil or vegan butter, and dairy-free chocolate chunks.
- Nut-free: substitute toasted pumpkin seeds or sunflower seeds for walnuts, or omit nuts entirely.
Common questions
Q: Can I use fresh cranberries?
A: Fresh cranberries are too juicy and will alter dough consistency. If you only have fresh, finely chop and toss in 1–2 tablespoons of flour, then blot excess moisture on paper towels — still, dried or freeze-dried cranberries are preferred.
Q: How do I make these cookies chewier?
A: Use a higher ratio of brown sugar to granulated sugar, don’t overbake, and consider adding an extra egg yolk. Chilling the dough also helps keep them thick and chewy.
Q: My cookies spread too thin — what went wrong?
A: Common causes are overly soft/melted butter, too little flour, or warm dough. Chill the dough, measure flour by weight, and avoid over-greasing the sheet (parchment or a silicone mat is best).
Q: Can I bake these from frozen dough?
A: Yes. Bake frozen scoops, adding 1–3 minutes to the bake time. No need to thaw.
Q: Are these safe for nut-allergic guests?
A: No — the recipe uses walnuts. For nut-allergic households, omit nuts and consider seeds or extra chocolate chunks instead. Always label cookies if serving to a crowd.
Conclusion
If you want the original inspiration or another take on this cookie style, check the full post for Cranberry Walnut Chocolate Chunk Cookies on Cranberry Walnut Chocolate Chunk Cookies – Great Grub, Delicious …. For a deeper chocolate-forward option, compare with the fudgier Chocolate Chocolate Chip Cookies – Great Grub, Delicious Treats. And if you like the cranberry + nut pairing but want an oat-based version, try this Cranberry Pecan Oatmeal Cookies – Great Grub, Delicious Treats for another crowd-pleasing option.
Enjoy baking — and don’t be surprised if these become the cookie you’re asked to bring to every get-together.
Cranberry Walnut Chocolate Chunk Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- In a stand mixer (or with a hand mixer), cream the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, scraping the bowl between additions. Mix in vanilla.
- Reduce mixer speed to low. Add the dry ingredients and mix just until combined — stop when you see no streaks of flour.
- Fold in dried cranberries, toasted walnuts, and chocolate chunks with a spatula.
- Optional but recommended: chill the dough for 30 minutes.
- Scoop 2-tablespoon portions onto prepared sheets, spacing about 2 inches apart. Lightly press extra chocolate chunks onto tops for a prettier finish.
- Bake 10–12 minutes, rotating pans halfway through. Cookies should be golden at the edges with centers that still look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
