There’s something about using real cranberries in recipes that just screams fall and winter baking! These big chocolate chip cranberry cookies are made with real cranberries and are one of my favorite cookies for the holiday season.
As soon as my husband saw these cookies, he said “you made big cookies”! For years he’s been telling me about these big cookies they sell at his work. They’re the size of your hand, and are just awesome (he’s brought me one home to try).
What ingredients do you need to make chocolate chip cranberry cookies?
- Coconut flakes, toasted
- Unsalted butter
- Brown sugar
- Vanilla extract
- All purpose flour
- Baking sode
- Semi-sweet chocolate chips
- Fresh cranberries
When I’m making cookies, I always use a scoop of some sort to get the batter out of the bowl and onto the pan. This helps the cookies to be a consistent size. Since these cookies are meant to be big, I thought I’d give a bigger scoop a try.
Usually, I use a cookie scoop like this, but while I was making the dough for these chocolate chip cranberry cookies, I saw my big scoop that I usually use for muffins (like these gingerbread cranberry muffins) and figured I’d give it a try.
The big scooper worked! These cookies are delicious!
How many cookies does this recipe make?
- This batch of cookies will yield you 24-30 cookies. Since they are large in size, they are perfect to help fill up your Christmas cookie tins.
The cookies have a great texture, where they’re soft in the middle. The real cranberries give the perfect tart contrast to the sweet chocolate chips.
These chocolate chip cranberry cookies are perfect for the winter, and are a great winter baking recipe!
Other recipes you might enjoy:
Big Chocolate Chip Cranberry Cookies (made with real cranberries)
- 1/3 cup coconut flakes toasted
- 1/2 cup unsalted butter 1 stick, at room temperature or slightly melted
- 1/3 cup brown sugar
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg white
- 1 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 cup semi sweet chocolate chips
- 4 ounces 1 cup fresh cranberries
- Preheat oven to 350 degrees. Line baking sheet(s) with silicone baking mat(s) or parchment paper and set aside.
- Toast coconut by placing coconut flakes on a lined baking sheet and baking for 5 minutes, until slightly browned and fragrant. Remove from oven and set aside.
- Warm the butter (I always keep mine in the fridge, so I simply microwave it for 30 seconds -1 minute).
- In a large bowl combine the butter, brown sugar and granulated sugar. Beat with a hand or stand mixer until well combined (about 1 minute). Add in vanilla extract and egg and egg white and beat again until well combined (about 30 seconds.)
- Add flour and baking soda to the bowl, then stir it with a wooden spoon. Add in coconut flakes, semi sweet chocolate chips and fresh cranberries. Stir to combine.
- With a large cookie scoop (or forming large 3 tablespoon each dough balls with your hand), scoop cookie dough and place on prepared baking sheet about 3 inches between cookies (I get 6 cookies per tray). Slightly press dough down and bake for 13-17 minutes, or until the edges of the cookies start to brown.
- Remove from oven, and allow to cool for 10 minutes before transferring to a wire rack to cool completely.