I haven’t baked cookies for ages. I even start to think that was around Christmas, when I baked cookies. It’s good to have some cookies in a tin as a snack, it’s also kind of dangerous. A the moment of writing these words these chocolate walnut cranberry cookies exists only on the photos. It’s their own fault, they have everything you may expect from cookies a little bit chewiness, a little bit crunch, some saltiness, sweetness and tanginess as well. A lot of is going on and that’s probably you don’t even notice when they disappear. They are one of the best cookies I ever made, so enjoy them responsibly.
Chocolate walnut cranberry cookies
Makes around 30 cookies
Adapted from Kuchnia nad Atlantykiem
- 350g plain flour
- 20g cocoa
- 1/2 tsp cardamon
- 1 tsp baking soda
- 275g salted butter (if you want to use unsalted butter add 1/2 tsp of salt to dry ingriedients)
- 175g sugar
- 150g light brown sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 125g dark chocolate, chopped
- 75g milk chocolate, chopped
- 75g walnuts, chopped
- 100g dried cranberries
Preheat the oven to 180ºC/160ºC fan.
Mix dry ingredients – cocoa, cardamon, baking soda and salt (only if you use unsalted butter).
In a separate big bowl cream the butter with sugars. Add vanilla extract and egg and mix it.
Add dry ingredients in 2 or 3 batches and mix until combined.
Add chocolates, walnuts and cranberries and fold them in until distributed evenly.
Shape dough into a big walnut size balls (you can use the ice cream scoop to do it) and place them on a parchment lined baking sheet leaving a lot of space between as they will spread. Flatten them slightly with your hand.
Bake for approx. 15-18 minutes (it depends on the cookies size) or until cookies darken a bit. Transfer the cookies to a wire rack to cool.