These Salted Dark Chocolate Cranberry Walnut Cookies are thick and chewy with slightly crisp edges and a soft center. Loaded with toasted walnuts, tart dried cranberries, rich dark chocolate and a sprinkle of sea salt, these cookies deliver a perfect balance of flavors and texture.
Remember when I made the White Chocolate Cranberry Cookies for Christmas a while back? I still had a big bag of dried cranberries waiting to be used, and cookies felt like the perfect place for them.
My family loved the white chocolate version, so I revisited the idea with a twist: dark chocolate, toasted walnuts and a touch of sea salt. The result is a cookie that’s familiar yet special.
Salted Dark Chocolate Cranberry Walnut Cookies
These cookies take a classic chocolate chip base and elevate it: chopped dark chocolate melts into pockets of gooey richness, dried cranberries add sweet-tart brightness, and toasted walnuts give crunch and depth. If you’ve ever loved a thick, chewy cookie with crisp edges, this recipe will become a new favorite.
I based this version on my Best Ever Chocolate Chip Cookies, adding cinnamon for warmth and using dark brown sugar for a deeper flavor. The cinnamon is subtle but pairs beautifully with dark chocolate and cranberries — making these cookies great any time of year.
Credit goes to Baker by Nature for inspiring this flavor combination. I adapted the idea into my own dough and methods to get a cookie that’s thick, tender and chewy at once.
How to Make the Best Cookies
One key to these cookies is the butter. I start with cold butter and microwave it in short bursts until it’s about half melted and half softened. This hybrid method combines the thickness and tenderness that softened butter produces with the chewiness that melted butter creates — the best of both worlds.
Use equal parts dark brown sugar and granulated sugar for soft, tender cookies with slightly crisp edges. Dark brown sugar gives a richer, more caramel-like flavor than light brown sugar.
Chill the dough for at least 1–2 hours (or overnight). Chilling firms the dough so the cookies spread less and bake up thicker with better texture.
What Type of Chocolate Should You Use?
Instead of chips, chop a quality dark chocolate bar. Chopped chocolate melts fully and creates pockets of luscious melted chocolate in the baked cookie. I like Belgian dark chocolate, but use any high-quality dark bar you prefer. Semisweet, milk or white chocolate can be used if you prefer a different profile, though dark chocolate complements the cranberries and walnuts best.
Why Chopped Chocolate Instead of Chips?
Chocolate chips are designed to hold their shape while baking, whereas chopped chocolate melts completely. That means the baked cookie will have molten chocolate pockets. If the chocolate firms up after a few hours, a quick 20–30 second zap in the microwave brings the gooeyness back.
Along with chopped dark chocolate, this recipe includes sweet dried cranberries and chopped toasted walnuts. If you want to vary it, swap cranberries for raisins, or use pecans or almonds in place of walnuts.
These are among my favorite cookies: soft and thick in the center with slightly crisp edges. The combination of tart cranberries, dark chocolate and toasted walnuts is satisfying, and a light sprinkle of coarse sea salt right after baking ties all the flavors together.
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Salted Dark Chocolate Cranberry Walnut Cookies
22 cookies
10 minutes
11 minutes
1 hour
1 hour 21 minutes
Thick, chewy cookies with dark chocolate, dried cranberries, toasted walnuts and a touch of sea salt.
Ingredients
Cookies:
- 1 cup unsalted butter, cold
- 1 cup dark brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 and ½ teaspoon pure vanilla extract
- 2 and ½ cups all purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 8 oz. dark chocolate, coarsely chopped + more for topping
- ¾ cup sweetened dried cranberries + more for topping
- ¾ cup toasted walnuts, chopped + more for topping
- Coarse sea salt, for topping (optional)
Instructions
- Microwave the cold butter in 20 second intervals until it is about halfway melted.
- In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the semi-melted butter with both sugars on medium speed for 1–2 minutes until combined.
- With the mixer on medium-low, add the eggs one at a time, mixing until just combined. Add vanilla and mix briefly.
- In a separate bowl, whisk together flour, cornstarch, baking soda, salt and cinnamon.
- Add the dry ingredients to the mixer and mix until incorporated. Fold in chopped dark chocolate, dried cranberries and chopped toasted walnuts.
- Cover the bowl and chill the dough in the refrigerator for at least 1–2 hours or overnight.
- Line a baking sheet with parchment paper or a silicone mat.
- Preheat the oven to 350°F. If the dough has chilled longer than 2 hours, let it sit 30 minutes to make scooping easier. Scoop ¼ cup portions and roll into balls.
- Place dough balls 2–3 inches apart on the baking sheet to allow for spreading.
- Bake for 10–12 minutes, or until the edges are set and the centers still look slightly underbaked. Rotate the sheet at the 6-minute mark for even baking.
- Remove from oven and immediately press extra chopped chocolate, cranberries and walnuts on top, then sprinkle with sea salt if desired. Let cool on the sheet for 15 minutes, then transfer to a wire rack to cool completely.
- Store leftovers in an airtight container at room temperature for up to 1 week. Reheat in the microwave for 20–30 seconds to soften the chocolate before serving.
Notes
- Make Ahead: Dough can be refrigerated for 3–4 days. Bring to room temperature before rolling.
- Freezing: After forming balls, freeze in a zip-top bag for 2–3 months. Bake from frozen, adding 1–2 minutes to the baking time.
- Chocolate: Use a good-quality dark chocolate bar for best results. You can substitute semisweet, milk or white chocolate if preferred.
- Substitutions: Swap cranberries for raisins and walnuts for pecans or almonds if you like.
Nutrition Information:
Yield: 22
Serving Size: 1
Amount Per Serving:
Calories: 269
Total Fat: 15g
Saturated Fat: 8g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 40mg
Sodium: 202mg
Carbohydrates: 33g
Fiber: 1g
Sugar: 26g
Protein: 2g
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Love, Dedra
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