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Double Chocolate Cookies with Dried Cranberries - poet in the pantry

Double Chocolate Cookies with Dried Cranberries

adapted from She Wears Many Hats
Prep Time 15 mins
Cook Time 1 hr 12 mins
Total Time 1 hr 27 mins
Course Cookie
Servings 36


  • 3/4 cup 12 Tablespoons unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 large cage free eggs
  • cups dark brown sugar lightly packed
  • 2 teaspoons vanilla extract
  • 12 ounces semi-sweet chocolate chips
  • 1 cup dried cranberries


  • Preheat oven to 350 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and set aside.
  • Melt the butter in a 2-quart microwavable bowl in the microwave (I heated for about 1 minute at full power and swirled to melt the rest of the butter after I took it out of the microwave).
  • Whisk in the cocoa powder until smooth, then set aside.
  • In a small mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a large mixing bowl, beat the eggs until light and fluffy.
  • Stir in the brown sugar and vanilla extract until smooth.
  • Add the flour and mix until just incorporated.
  • Stir in the chocolate chips and dried cranberries.
  • Portion out dough with a #40 cookie scoop, baking only 6 cookies at a time to leave enough room for spreading.
  • Bake for 10-12 minutes, or until firm around the edges.
  • Let sit on baking sheet for 2 minutes before transferring to wire racks to cool completely.