Light and flavorful slice and bake cranberry-orange chocolate chunk cookie recipe from @bakedbyrachel A fun seasonal cookie with a festive pop of color and flavor!
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Slice and Bake Cranberry-Orange Chocolate Chunk Cookies

Light and flavorful slice and bake cranberry-orange cookies with chocolate chunks throughout. A fun cookie with a festive burst of flavor. A must make for holiday parties and cookie exchanges!
Prep Time10 mins
Cook Time10 mins
Total Time1 d
Course: Dessert
Cuisine: American
Keyword: Chocolate, Cookie, Cranberries
Servings: 4 dozen cookies

Ingredients

  • 1 C unsalted butter softened
  • 1 1/2 C granulated sugar
  • 1/4 C light brown sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 Tbsp orange zest
  • 3 C all purpose flour
  • 1 C dried cranberries
  • 6 oz semi-sweet chocolate chopped
  • Sanding sugar optional

Instructions

  • Prepare chocolate by roughly chopping. Set aside.
  • In a large bowl or stand mixer, cream together butter and sugars. Mix in one egg at a time and vanilla. Scrape bowl as needed. Mix in salt, baking powder and orange zest, followed by one cup of flour at a time, increasing speed between additions. Stir in dried cranberries and chopped chocolate by hand. For easier shaping, chill dough for 30-60 minutes.
  • Divide dough in half. Shape one half of dough into a log, roughly 10-inches long. Wrap in plastic wrap and tape to secure. Repeat with remaining dough. To prevent flat sides, store dough logs in empty paper towel rolls, cut lengthwise. Chill dough for 12-24 hours.
  • If desired, coat with sanding sugar after chill time. Pour sanding sugar onto a small rimmed tray. Roll dough log in sanding sugar. Re-wrap and chill for an additional 30-60 minutes.
  • Preheat oven to 350°F.
  • Carefully slice 1/4-inch thick slices. Reshape as needed after slicing. Space roughly 1-2-inches apart on a baking sheet lined with a silicone baking mat or parchment paper. Chill dough between batches.
  • Bake cookies for 9-11 minutes or until edges begin to turn light golden. Rest cookies on pan for 1 minute before transferring to a wire rack to cool completely.
  • Store cookies in an airtight container for a week or more.

Notes

Recipe yields roughly 4 dozen cookies.
To help maintain a round shape, store wax paper wrapped dough in a cardboard tube.
Examples: wrapping paper roll, paper towel roll cut lengthwise.
An original recipe from Baked by Rachel