Salted Dark Chocolate Cranberry Walnut Cookies
I remember making these cookies on a rainy afternoon and filling the kitchen with the smell of toasted walnuts and melted dark chocolate. Salted Dark Chocolate Cranberry Walnut Cookies marry bitter-sweet chocolate, tangy dried cranberries, and crunchy walnuts with a finishing flake of sea salt — perfect for holiday cookie plates, cozy coffee breaks, or an elegant gift jar. If you like cookies with texture and a sophisticated balance of flavors, this is one to keep on repeat. For a gluten-free spin that swaps textures while keeping the warm spice vibe, see a similar take on chocolate-chip gluten-free pumpkin cookies.
What makes this recipe special
These cookies stand out because they combine three contrasting elements: deep dark chocolate, bright cranberries, and toasty walnuts — then finish with a small pinch of coarse sea salt to amplify every flavor. They’re not overly sweet and have a slightly chewy center with crisped edges, which makes them feel a little upscale while still being straightforward to bake.
“A perfect holiday cookie — not too sweet, with just enough crunch and that pop of salt that keeps you reaching for more.”
Reasons to try it:
- Balanced flavors: tart cranberries cut the richness of dark chocolate.
- Textural interest: soft centers, crisper edges, crunchy walnuts.
- Crowd-pleasing: great for cookie exchanges, gift tins, or baking with kids.
If you like coconut-forward cookies, these contrast nicely with lighter, tropical bakes like this crispy salted coconut cookies.
The cooking process explained
Before you start: this recipe is a straightforward creamed-butter cookie. You’ll cream butter and sugars, add eggs and vanilla, fold in dry ingredients, and finish with mix-ins. Scoop, flatten slightly, sprinkle with coarse salt, and bake until the edges turn golden while the centers remain soft. Expect about 10–12 minutes in the oven and a short cooling period on the sheet to set textures.
High-level steps:
- Cream butter + sugars until light.
- Add eggs and vanilla.
- Mix dry ingredients separately, then combine gently.
- Fold in chocolate, cranberries, and walnuts.
- Scoop, sprinkle salt, and bake.
- Cool briefly on sheet, then finish cooling on a rack.
If you prefer variations on chocolate-forward cookies, you might enjoy this alternative take on chocolate-chip pumpkin cookies for seasonal swaps.
Gather these items
- 1 cup unsalted butter, softened (use room temperature butter for proper creaming)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips or chopped dark chocolate (60–72% cacao recommended)
- 1 cup dried cranberries
- 1 cup chopped walnuts, toasted if preferred
- Coarse sea salt, for sprinkling
Notes and substitutions:
- Butter: you can substitute half salted butter and omit the 1/2 teaspoon salt, but keep the sea salt sprinkle for contrast.
- Chocolate: chopped bars melt into pockets; chips keep shape.
- Nuts: swap pecans for walnuts if you prefer a sweeter nut flavor.
- Dried cranberries: cherries or chopped dried apricots work in a pinch.
Directions to follow
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating briefly after each until incorporated. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the butter mixture gradually. Stir until just combined — avoid overmixing to keep cookies tender.
- Fold in the dark chocolate, dried cranberries, and chopped walnuts evenly through the dough.
- Drop rounded tablespoons of dough onto the prepared sheets about 2 inches apart. Flatten each scoop slightly with your fingers or a spoon. Sprinkle a small pinch of coarse sea salt on each cookie.
- Bake for 10–12 minutes. Cookies are done when edges are golden brown but centers still look slightly soft.
- Let cookies cool on the baking sheet for 3–5 minutes to set, then transfer to a wire rack to cool completely.
Timing tips: if you like thicker cookies, scoop larger portions and extend bake time by a few minutes. For perfectly even cookies, use a 1-tablespoon cookie scoop.
How to plate and pair
- Serve warm with a glass of cold milk or a bold coffee — the bitterness of dark chocolate pairs especially well with espresso.
- For a festive platter, arrange cookies on a slate board with sprigs of rosemary and extra toasted walnuts.
- Pair with dessert wine or cognac for adult gatherings; with tea for a light afternoon treat.
- Use smaller cookies as part of a holiday cookie assortment alongside shortbread or thumbprints.
How to store & freeze
- Room temperature: Store cooled cookies in an airtight container for up to 4 days. Place a slice of bread in the container to help retain moisture (replace after a day).
- Refrigerate: Not necessary, but you can keep them for up to 2 weeks if chilled.
- Freeze: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
- Freeze dough: Portion dough into scoops on a tray, freeze until firm, then bag for up to 3 months. Bake from frozen — add 1–2 minutes to baking time.
Food safety note: always cool cookies completely before sealing containers to avoid condensation and sogginess.
Pro chef tips
- Toast walnuts first: 6–8 minutes at 350°F on a sheet pan — watch closely. Toasting brings out oils and flavor.
- Chop dark chocolate for pockets: large chunks create molten pockets rather than uniform chips.
- Don’t overmix: once flour is added, stir until just combined to prevent tough cookies.
- Flattening helps spread: if you like a slightly crisper edge, flatten dough a touch before baking.
- Use flaky sea salt: a small pinch after baking elevates the chocolate and cranberry flavors.
For a cozy, spiced twist, add 1/2 teaspoon ground cinnamon to the dry mix — it adds warmth without overpowering.
For more creative cookie techniques, check out this playful take on Mexican hot chocolate cookies.
Flavor swaps
- Nut-free: replace walnuts with sunflower seeds or omit and add extra chocolate.
- Gluten-free: substitute a 1:1 gluten-free flour blend and chill dough slightly; texture will be a bit more delicate.
- Orange-cranberry: add the zest of one orange to the batter for citrus brightness.
- Caramel-salt: press a small caramel candy into the center before baking and finish with flaky salt.
- White chocolate & pecans: swap dark chocolate for white chocolate and walnuts for pecans for a sweeter profile.
Your questions answered
Q: Can I make the dough ahead of time?
A: Yes. Dough can be refrigerated for up to 48 hours. Bring it to room temperature briefly if it’s very firm before scooping, or bake directly from chilled (add 1–2 minutes to baking time).
Q: Will the cookies be too sweet with brown sugar and granulated sugar?
A: The dark chocolate and cranberries balance the sweetness. If you prefer less sweet, reduce granulated sugar to 1/3 cup or use 70%+ dark chocolate.
Q: Can I use milk chocolate instead of dark chocolate?
A: You can, but milk chocolate will increase sweetness and reduce the bitter contrast. If using milk chocolate, consider cutting back on granulated sugar by a tablespoon.
Q: How do I keep cookies chewy rather than cakey?
A: Use room-temperature eggs and don’t overmix after adding flour. Bake until the centers still look slightly soft — they’ll firm as they cool.
Q: Are these safe for food allergies?
A: The recipe contains nuts and gluten. For nut-free or gluten-free adaptations, follow the substitutions in the Variations section and ensure no cross-contamination if cooking for someone with severe allergies.
Conclusion
These Salted Dark Chocolate Cranberry Walnut Cookies offer an elegant balance of flavors with minimal fuss — ideal for holiday gift tins, bake sales, or your next cozy night in. For inspiration and alternate methods that influenced this style of cookie, see the version at Dark Chocolate Cranberry Walnut Cookies – Baker by Nature and a slightly different take at Salted Dark Chocolate Cranberry Walnut Cookies ~ Recipe.
Salted Dark Chocolate Cranberry Walnut Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating briefly after each until incorporated. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the butter mixture gradually. Stir until just combined — avoid overmixing to keep cookies tender.
- Fold in the dark chocolate, dried cranberries, and chopped walnuts evenly through the dough.
- Drop rounded tablespoons of dough onto the prepared sheets about 2 inches apart. Flatten each scoop slightly with your fingers or a spoon.
- Sprinkle a small pinch of coarse sea salt on each cookie.
- Bake for 10–12 minutes. Cookies are done when edges are golden brown but centers still look slightly soft.
- Let cookies cool on the baking sheet for 3–5 minutes to set, then transfer to a wire rack to cool completely.
