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Salted dark chocolate cookies with cranberries and walnuts on a wooden table

Salted Dark Chocolate Cranberry Walnut Cookies

These cookies combine deep dark chocolate, bright cranberries, and crunchy walnuts with a finishing flake of sea salt, creating a perfect balance of flavors.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 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) Chopped bars melt into pockets; chips keep shape.
  • 1 cup dried cranberries Cherries or chopped dried apricots work in a pinch.
  • 1 cup chopped walnuts, toasted if preferred Pecans can be substituted for a sweeter flavor.
  • Coarse to taste sea salt, for sprinkling A small pinch elevates the flavors.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy, about 2–3 minutes.
  3. Add the eggs one at a time, beating briefly after each until incorporated. Stir in the vanilla.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Add the dry ingredients to the butter mixture gradually. Stir until just combined — avoid overmixing to keep cookies tender.
  6. Fold in the dark chocolate, dried cranberries, and chopped walnuts evenly through the dough.
Baking
  1. Drop rounded tablespoons of dough onto the prepared sheets about 2 inches apart. Flatten each scoop slightly with your fingers or a spoon.
  2. Sprinkle a small pinch of coarse sea salt on each cookie.
  3. Bake for 10–12 minutes. Cookies are done when edges are golden brown but centers still look slightly soft.
  4. Let cookies cool on the baking sheet for 3–5 minutes to set, then transfer to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container for up to 4 days. For longer storage, freeze baked cookies for up to 3 months.