Doesn’t it feel like during the Christmas season we put extra love into everything? I’m not sure why that is, but during these special days it just feels right to take the extra steps. Tie an additional ribbon. Spread more <3<3<3 all around.
I think I’ve mentioned many times before that Christmas is my all-time favorite holiday. It’s such a shame that so many have grown to hate it because of it’s complete commercialization. But for those of us who celebrate Christmas fully, if we keep the Christ in it, we will enjoy peace and joy every December.
So! Extra love, extra steps, extra awesome ingredients! I love simple recipes, but I also (sparingly) love a little more complicated ones. This Cranberry Chocolate Chunk Cookie recipe has so many special elements. Fresh cranberries stud the dough like jewels and look like candy. Chocolate chips and chunks provide double the chocolate love. Mint-infused brown butter and a sea salt sprinkling take it over the top.
And these cookies weren’t just for me! It was such a joy to participate in the Great Food Blogger Cookie Swap this year. (thank you Lindsay and Julie for hosting this awesome event!)
Cranberry Chocolate Chunk Cookies
- 1 cup unsalted butter
- 3 sprigs fresh mint
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2¼ cups all-purpose flour
- 1¼ tsp. baking soda
- ½ tsp. sea salt
- 1 large egg
- 1 egg yolk
- 2½ tsp. vanilla extract
- 1 Tbsp. plain yogurt (I used Greek yogurt)
- 2 oz. chopped dark chocolate
- 1/2 cup semisweet chocolate chips
- 1 c. (whole) fresh cranberries
- Preheat oven to 350 degrees. Cook butter and mint in a saucepan until browned. Remove from heat and let cool to room temperature (remove the mint sprigs!) (you can accelerate this step by whipping the brown butter in your mixer until it cools sufficiently.)
- In a mixing bowl, whisk together flour, baking soda, and sea salt. Set aside,
- In your mixer, combine sugars and brown butter. Blend until smooth. Add the egg, egg yolk, vanilla, and yogurt.
- Next, mix in the dry ingredients. Fold in the chocolate and cranberries until incorporated. Cover and chill in the refrigerator for 30 minutes.
- On a non-stick baking sheet, or lined with parchment paper, scoop the dough out by tablespoons about 2 inches apart. Sprinkle with additional sea salt, if desired.
- Bake until golden brown in the preheated oven for 10-12 minutes.
Notes: you need to remove the cookies from the oven while they still look underdone