Looking for a new way to use up your extra cranberries? Cranberries get an upgrade in these brown butter cookies that are loaded with rich dark chocolate chunks.
I have to tell you, these cookies surprised me! They are so much better than I even expected. Tart cranberries, rich dark chocolate (a lot of it) and chewy brown butter cookie dough work together pretty perfectly.
The idea came about because I have a giant bag of cranberries in my fridge. Thanks to Costco, it is less expensive to buy about one billion pounds of cranberries than it is to buy one pound. Well, something like that. The first thing I made with them was pie (recipe coming soon). That barely made a dent! This past weekend I made my winter fruit crisp but still, SO many cranberries.
Anyway, I thought throwing the fresh cranberries into a cookie would be a fun treat for the holiday season. I was so right. Not only do these cookies taste amazing (and are um, addicting), but they also look pretty too. The pop of fuchsia is a nice addition to your typical cookie plate. Make these cookies for Thanksgiving, Christmas or your next cookie swap. Oh, and probably double the batch. You will want extras.
(Fresh) Cranberry Chocolate Chunk Brown Butter Cookies
Makes 15 large cookies
Adapted from my Peanut Butter Cup Heath Bar Brown Butter Cookies
4 ounces (1/2 cup / 1 stick) unsalted butter, softened
1 7/8 ounces (~1/4 cup) granulated sugar
5 1/2 ounces (~2/3 cup) packed light brown sugar
1 x-large egg at room temperature
1 teaspoon vanilla extract
7 ounces (~1 1/2 cups) all-purpose flour
1/2 teaspoons baking soda
1/2 teaspoon salt
4 ounces (~1 cup) dark chocolate chunks
3 ounces (~3/4 cup) fresh cranberries, washed and dried
Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly, when butter turns to an amber/light brown color, remove from heat immediately (You should be able to smell the deeper more caramel flavor of the butter) pour browned butter immediately into a small bowl and set aside to cool
Once butter has cooled, place in the large bowl of an electric mixer with sugars; beat on high speed until well combined
Add egg and vanilla, mix on medium speed until well mixed
In a separate medium-sized bowl, whisk together flour, baking soda and salt; slowly add to wet ingredients with mixer on low speed; do not over mix
Slowly stir in chocolate chunks and cranberries
Chill dough for 24 hours for best results (minimum of 2 hours) before baking
When ready to bake, pre-heat oven to 325 degrees; line baking sheets with parchment paper and set aside
Scoop cookie dough with large cookie dough scoop (~4 tablespoons) on to prepared baking sheets (note it is normal for cookie dough to be very hard, you can let it rest at room temperature for a few minutes prior to scooping)
Bake cookies until firm: 17-19 minutes or until edges are golden brown and cranberries have popped
Allow to cool before serving