These Dark Chocolate Cranberry Walnut Cookies are thick, chewy, and freezer friendly!

Dark Chocolate Cranberry Walnut Cookies





Yield 2 dozen cookies

These thick and chewy Dark Chocolate Cranberry Walnut Cookies are sure to be a new holiday favorite in your home for years to come!




2 sticks (8 ounces) unsalted butter, melted until browned, and brought back to room temperature

2 and 1/4 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon ground cinnamon

1 teaspoon baking soda

3/4 cup dark brown sugar, packed

3/4 cup granulated sugar

2 teaspoons vanilla extract

1 large egg plus 1 egg yolk, at room temperature

8 ounces high-quality dark chocolate, chopped

1 cup dried cranberries

1 cup toasted walnuts, roughly chopped

1 teaspoon flaky sea salt, for sprinkling, optional


To brown the butter:

Make the cookies:


  • For decorative purposes, you can press extra chocolate chunks on top of the cookies as soon as they come out of the oven.
  • Cookies will stay "fresh" for 3 days when stored in an airtight container.
  • Cookie dough will keep in the fridge for 72 hours. Alternatively, you may scoop and freeze the cookie dough for up to 2 months. You will need to add an extra minute or two to the bake time if baking frozen dough.
  • You can make smaller sized cookies, but you'll need to decrease the bake time by a minute or two.

Courses Dessert

Cuisine Cookies

Recipe by Baker by Nature at