A rich chocolate fudge cookie stuffed with all the good things: coconut, cranberries, walnuts, and chocolate chips. These cookies should come with a warning label-there is a lot of chocolate in each cookie! Each cookie is a fudgy, brownie-like, soft cookie packed with all the good things, including chocolate.
These cookies should come with a warning label
"Serve to children at your own risk."
...then again maybe not.
Why you will like this recipe
I am redoing a recipe from a few years ago, J's triple chocolate cookie recipe.
This time, I added coconut, cranberries, walnuts, and, of course, some chocolate chips because all that cocoa wasn't enough chocolate on its own. I wanted these cookies to have lots going on, so they are stuffed with the goods.
Think dense fudgy brownie cookie loaded with walnuts, cranberries and coconut.
Hence, the original name, "Overstuffed Chocolate Fudge Cookies." Overstuffed just like your belly after Thanksgiving dinner. But I settled on Walnut Cranberry Fudge Cookies, so you know exactly what is in there.
Speaking of a lot going on, it's the holidays. I'm baking and procrastinating my Christmas shopping. I just don't want to do it. Today is Black Friday, and even this side of the border, the stores are bedlam. Nutzo. So instead, I'm in the kitchen devising ways to fit more chocolate into a chocolate cookie. Someone needed to do it.
I promise the walnuts balance out all the chocolate.
And so anyway, what's a holiday party without a few kids bouncing off the walls, hyped up on cocoa and knocking over a lamp (or two)?
Ingredients you will need to make cranberry & walnut chocolate fudge cookies
Flour: all-purpose works perfectly
Cocoa powder - a generous amount in these cookies gives them a dense chocolate fudge texture.
Butter - it should be melted and hot before you start mixing your ingredients.
โฅ Tip: Make sure the butter is hot, not just melted, but hot when you add it to the sugar. In my husband's opinion, it is the resulting buttery, sugary syrup that gives these cookies their soft, cake-like texture. These are rich like a brownie on the inside with a bit of crisp crust on the outside. Just be sure to allow the butter and sugar mixture to cool enough so the eggs don't scramble when you add them in.
Sugar: a combination of white and brown sugar. Brown sugar keeps the cookies soft and fudgy.
Add-ins: This batter contains a full 3 cups of add-ins: shredded coconut, chocolate chips (mix these up and use white chocolate or butterscotch), walnuts (of course) and dried cranberries. Be generous, measure with your heart in all cases!
How to Make Chocolate Fudge Cookies
Preheat and Prepare:
Preheat your oven to 375ยฐF. Line two large cookie sheets with parchment paper to prevent sticking.
Mix Dry Ingredients:
In a medium-sized bowl, whisk together the flour, cocoa powder, and baking soda until well combined.
Combine Wet Ingredients:
Pour the hot, melted butter into the bowl of a stand mixer. Add the sugars, vanilla, and salt. Mix until the mixture cools and becomes slightly thickened.
Add Eggs:
Add the eggs one at a time, mixing well after each addition to ensure even incorporation.
Combine Wet and Dry:
Gradually add the dry ingredients to the wet mixture at low speed, mixing just until combined. The dough will be thick.
Add Mix-ins:
Gently fold in the shredded coconut, chocolate chips, chopped walnuts, and dried cranberries.
Chill the Dough:
It's best to chill this dough before baking. The cookies will hold their shape better and bake more evenly. Chill for a least 30 minutes. If the dough feels too soft to scoop, and cookies are not holding their shape chill for another 30 minutes.
Shape and Bake:
Using a tablespoon cookie scoop, drop dough balls onto your prepared cookie sheets, spacing them at least 2-3 inches apart. Bake in the oven for 9-11 minutes, until the tops are set and cookies feel firm.
Cool and Serve:
Allow the cookies to rest on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
Storage
Once cooled, store these cookies in an airtight container. They will stay fresh for several days, retaining their soft centers and chewy texture. For longer storage, you can freeze the cookies-just place them in a sealed bag or container, and enjoy later!
Enjoy these tasty, chocolatey, fruity cookies with a cup of coffee or milk, or share them with friends and family. Happy baking!
Related
Looking for more cookie recipes like this? Try these:
๐ Recipe
Walnut & Cranberry Chocolate Fudge Cookies
Ingredients
- 1-ยฝ cups all-purpose flour
- ยพ cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup unsalted butter melted and hot - see Tips
- ยพ cup white sugar
- ยพ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 eggs
- 1-ยฝ cups shredded sweetened coconut
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts
- ยฝ cup dried cranberries
Instructions
- Preheat oven to 375. Prepare 2 large cookie sheets by lining them with parchment.
- Combine flour, cocoa and baking soda in a medium-sized bowl and stir with a whisk.1-ยฝ cups all-purpose flour, ยพ cups unsweetened cocoa powder, 1 teaspoon baking soda
- In the bowl of a stand-mixer, combine hot, melted butter with sugars, vanilla and salt. Mix until cool. Add eggs one at a time until well combined. Stir in the flour, at low-speed until just combined, add coconut, chocolate chips, walnuts and cranberries.1 cup unsalted butter, ยพ cup white sugar, ยพ cup brown sugar, 1 teaspoon vanilla extract, 1 teaspoon salt, 2 eggs, 1-ยฝ cups shredded sweetened coconut, 1 cup semi-sweet chocolate chips, 1 cup chopped walnuts, ยฝ cup dried cranberries
- If the dough is too soft at this stage, let it rest and firm up in the refrigerator for 30 minutes or so.
- Using a 1 tablespoon cookie scoop, drop dough balls on to cookie sheet. Leave 2-3 inches between cookies. Bake at 375 for 9-11 minutes or until cookies are firm on top. They will be very soft when they come out of the oven, just let them firm up a bit on the baking sheet for a couple of minutes before moving them to a cooling rack. Makes 3-4 dozen large cookies. Cookies will keep in an airtight container for several days.
Thalia @ butter and brioche says
Definitely craving chocolate chip cookies right now, these look great!
Kayle (The Cooking Actress) says
ooooh I love all the tasty stuff that you packed into these cookies!