Walnut & Cranberry Chocolate Fudge Cookies
A fudgey brownie based cookie stuffed with coconut, walnuts, cranberries and more chocolate chips. These cookies are full of all the good things
Servings: 48 cookies
Calories: 118kcal
Ingredients
- 1-½ cups all-purpose flour
- ¾ cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup unsalted butter melted and hot - see Tips
- ¾ cup white sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 eggs
- 1-½ cups shredded sweetened coconut
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts
- ½ 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.1-½ cups all-purpose flour, ¾ 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, ¾ cup white sugar, ¾ cup brown sugar, 1 teaspoon vanilla extract, 1 teaspoon salt, 2 eggs, 1-½ cups shredded sweetened coconut, 1 cup semi-sweet chocolate chips, 1 cup chopped walnuts, ½ 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.
Notes
Tips: 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 gave these cookies their soft and 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.
Nutrition
Calories: 118kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 77mg | Potassium: 68mg | Fiber: 1g | Sugar: 9g | Vitamin A: 132IU | Vitamin C: 0.05mg | Calcium: 12mg | Iron: 1mg
