Cranberry Dark Chocolate Cookies are a sweet and slightly tart cookie. The dried cranberries accent the delicious dark chocolate chips in this tasty cookie recipe. These cookies would be perfect for a Holiday cookie exchange!
Heat oven to 325° F. Line 2 or 3 baking sheets with parchment paper.
In a large bowl, stir together the dry ingredients. Set aside.
In a stand mixer, cream together the Butter and sugars until well combined.
Add the eggs, one at a time, mixing on low speed. Then add the vanilla and mix on medium speed, stopping to scrape the bowl once or twice.
With the mixer on low speed, add the dry ingredients, one large spoonful at a time, until incorporated. Stop and scrape the bowl a couple of times.
Add the chocolate chips, cranberries, and pecans (if using). Mix on low speed to distribute them.
Drop by spoonfuls onto the parchment lined baking sheets, a few inches apart. Don't press them down, leave them as they drop.
Bake at 325° (F) for 13 to 15 minutes, or until the edges turn golden brown, and the tops just barely start to get some color.
Cool the cookies on the baking sheets completely, and then transfer to an air-tight container to store them.