Here we are, half-way through the holiday season, and I’ve barely made any cookies! Honestly, I haven’t done a whole lot of baking in the month of December. But that all changed last week! I was supposed to go to a cookie exchange, but ended up not being able to make it. I don’t think Bud was sad to have extra cookies at home.
I ended up making these on a quiet Friday night during a cold snap in the city. These cookies take a little bit more investment than my typical recipe because you have to brown the butter and chill the dough. But, it was a perfect activity for a night at home! While Bud and I watched Home Alone 2, the smell of baking cookies wafted through our apartment. It was the ideal Friday night!
These browned butter cranberry chocolate chip cookies include all the best flavors that the holidays offer. Using fresh cranberries allows them to stay nice and tart. They pop in your mouth as you take a bite, which I love! The chocolate helps to tone down the tartness and adds a smooth sweetness. The browned butter adds just a tad of nuttyness that really takes the cookies over the top.
While I may not end up baking as much as usual this holiday season, I’ll still savor the things I do make. These cranberry chocolate chip cookies were certainly worth savoring!
Browned Butter Cranberry Chocolate Chip Cookies
- 1 stick butter
- 1/4 cup sugar
- 1 cup brown sugar
- 1 whole egg + 1 egg yolk
- 2 tablespoons milk of choice
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 3/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup chocolate chips
- 1/2 cups fresh cranberries
Begin by browning the butter. In a medium skillet over medium heat, add the stick of butter. The butter will melt, then begin to foam and pop, then turn golden brown. When there are small flecks at the bottom of the pan and the butter begin to smell nutty, remove from the heat and pour into a glass bowl. Put the bowl in the fridge and allow the butter to cool until almost solid again.
Once the butter is close to solidifying (about 30 minutes), add to the bowl of a mixer fitted with a paddle attachment. Add in the sugars and cream the sugars and butter together. Next, add in the egg, milk, and the vanilla.
In a separate bowl, whisk together the flour, baking soda, salt, and nutmeg. Add the flour mixture to the butter mixture until just combined. If the mixture is too dry, add in more milk 1 tablespoon at a time until the dough reaches the desired consistency. Finally, mix in the chocolate chips and cranberries. Refrigerate the dough for at least 30 minutes.
After 30 minutes, preheat the oven to 350 degrees and prep a large baking sheet. Scoop the dough into balls and place on the baking sheet. Bake for 11 minutes or until golden brown.
Original recipe from Bakerita