Description
Welcome to a recipe that brings together the perfect blend of sweet, tart, and rich flavors: Cranberry Pistachio Dark Chocolate Cookies. Whether you’re a cookie lover or just looking for a new, decadent treat, these cookies hit the spot! Imagine biting into a cookie that combines the tangy burst of dried cranberries with the rich, velvety dark chocolate chunks and the subtle crunch of pistachios. These cookies are not only easy to make, but they also bring a beautiful balance of flavors that will impress any crowd. Let’s dive into the details and create a batch of these mouthwatering treats!
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chunks
- ½ cup dried cranberries
- ½ cup pistachios, shelled and chopped
Optional substitutions:
- If you’re dairy-free, substitute the butter with coconut oil or a dairy-free butter alternative.
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- You can swap out the dark chocolate for white chocolate if you prefer a milder flavor.
- Substitute cranberries with dried cherries or raisins for a different twist.
Instructions
- Preheat the oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- Prepare dry ingredients: In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set this bowl aside for later use.
- Mix the wet ingredients: In a large mixing bowl, beat the melted butter, granulated sugar, and brown sugar together until the mixture is creamy and smooth. This step helps to incorporate air into the butter, giving the cookies a lighter texture.
- Add egg and vanilla: Once your butter and sugar mixture is well-blended, add the egg and vanilla extract. Stir until the ingredients are fully incorporated.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring until a smooth dough forms. Avoid overmixing the dough to keep the cookies tender.
- Fold in mix-ins: Carefully fold in the dark chocolate chunks, dried cranberries, and chopped pistachios. Make sure the mix-ins are evenly distributed throughout the dough.
- Scoop and shape: Using a cookie scoop or your hands, scoop about 2 tablespoons of dough and roll them into balls. Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers remain soft. This ensures a perfectly chewy cookie with a crisp edge.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use room temperature ingredients: Let the butter cool slightly after melting, and ensure the egg is at room temperature. This helps the ingredients blend smoothly.
- Don’t overmix: Once the dry ingredients are added to the wet mixture, stir just until combined. Overmixing can lead to dense cookies.
- Chill the dough: For thicker, bakery-style cookies, refrigerate the dough for 30 minutes before baking. Chilled dough spreads less during baking, resulting in a thicker, chewier texture.
- Use quality dark chocolate: Opt for high-quality dark chocolate chunks or bars rather than chocolate chips. Dark chocolate bars melt better and provide rich chocolate pockets throughout the cookie.