Chocolate Cranberry Brownie Cookies #Choctoberfest

These crispy, chewy, fudgy cookies with four types of chocolate are a combination of brownies and chocolate cookies rolled into one!

Happy Thursday everyone! This week is #Choctoberfest with Imperial Sugar and bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes like sugar (for holiday baking!), chocolate, caramels, aprons, and more! The giveaway ends soon so make sure to enter on this page! Check out my other #Choctoberfest recipe: Chocolate Waffles with Macerated Strawberries. 

Today I made some to-die-for chocolate brownie cookies with Imperial Sugar. Imperial Sugar contains non GMO sugar and is chemical and preservative free! You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and more. Make sure you visit the recipes section of their website for some sweet inspiration, and you can also find coupons on their website if you want to try out Imperial Sugar yourself. For this event, Imperial Sugar sent us a HUGE package of sugar. This will last me awhile I think! Thank you!

So what are chocolate brownie cookies, you ask? Well, they combine everything that is amazing about brownies like the crispy edges and chewiness with a crispy chocolate chip cookie! I promise–these are not to be taken lightly. I may or may not have eaten 8 in one sitting. 😀

Don’t forget to sign up for the chocolate giveaway!

These cookies are super fudgy and have FOUR types of chocolate in them! Cocoa powder, semisweet chocolate chips, white chocolate chips, and dark chocolate. Um…I’ve died and gone to heaven.

First, cream the butter and Imperial Sugar together. Add in an egg and some vanilla extract.

While the butter and sugar are mixing together, melt 2 ounces of dark chocolate in the microwave and then let it cool. When cool, add the melted chocolate into the butter mixture.

Add in the flour, cocoa powder, salt, and baking soda.

Now add in the chocolate chips–white and semisweet–and the dried cranberries. The cranberries go really well in this cookie because it adds a little tart and fruity taste to all of the rich chocolate.

Using an ice cream scoop, scoop out tablespoons of the cookie dough ontoparchment paper or a silpat.

I pushed each ball of dough down a little bit with my fingers (you can also use a glass) because I like my cookies a little crispy and thin otherwise the cookies will puff up a little too much in the oven. Then, I topped each cookie with some more chocolate chips and dried cranberries.

 

Print

Yum

Chocolate Brownie Cookies

Prep Time: 5 minutes

Cook Time: 9 minutes

Yield: 30 cookies

Ingredients

• 1 cup Imperial sugar
• 1 egg
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1/4 cup+2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 oz dark or semisweet chocolate
• 1/2 cup mini sweet chocolate chips
• 1/2 cup white chocolate chips
• 1/4 cup dried cranberries

Instructions

1. Preheat oven to 350 degrees. Line a baking sheet with a silpat or parchment paper.
2. In large mixing bowl, cream the butter and sugar.
3. While the butter and sugar are mixing together, melt 2 ounces of dark chocolate in the microwave and let cool.
4. Add in the egg and vanilla.
5. Add in the cooled and melted chocolate.
6. When nice and fluffy, stir in the baking soda, salt, flour, and cocoa powder.
7. Stir in both types of chocolate chips and dried cranberries.
8. Scoop onto prepared baking sheets with an ice cream scoop and bake 8-9 minutes.
9. Cool cookies at least 5 minutes on sheet and then move to a cooling rack.

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