Double Chocolate Cranberry Walnut Drops Recipe
These cookies are addicting, and dried cherries can be substituted for the cranberries for a different flavor. The big bonus is that they are easy drop cookies and take very little hands-on time. Make sure you use good cocoa, such as Dutch cocoa rather than the light colored cocoa that is on most grocery shelves – it really does make a difference. The really good chocolate chips with 60% cacao are especially good in this recipe (and no fake chocolate chips please), and it goes without saying that you shouldn’t substitute margarine for the butter.
1 cup butter
1 cup sugar
3/4 cup brown sugar
2 teaspoons vanilla
1 3/4 cups flour
1 1/4 cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup chopped walnuts
1 cup dried cranberries
1 1/2 cups semi-sweet chocolate chips
- Preheat oven to 350°.
- Cream the butter, sugar, and brown sugar until light.
- Beat in the eggs and vanilla.
- Measure the flour, cocoa powder baking soda and salt into a fine strainer set over the butter/sugar mixture; shake the mixture through and mix well.
- Fold in the walnuts, cranberries, and chocolate chips.
- Drop or scoop tablespoons onto parchment-lined baking sheets.
- Bake 9-13 minutes or until just set – make sure you don’t overbake.
- Remove from the oven and let sit five minutes before transferring to cooling racks.
- When cool, store in an airtight container for up to two weeks.
Amount Per Serving
Calories 153 Calories from Fat 71
Percent Total Calories From: Fat 47% Protein 4% Carb. 49%
Nutrient Amount per Cookie
Total Fat 8 g
Saturated Fat 4 g
Cholesterol 19 mg
Sodium 142 mg
Total Carbohydrate 19 g
Dietary Fiber 0 g
Sugars 4 g
Protein 2 g
Vitamin A 3% Vitamin C 0% Calcium 0% Iron 3%
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