These Dark Chocolate Cranberry Cookies are filled to the max with dark chocolate, dried cranberries, and pecans. They are thick, soft, and the perfect fall cookie!
In a large bowl, combine the partially melted butter, brown sugar, and sugar until well combined. Stir in the egg, egg yolk, and vanilla until combined.
Stir in the flour, baking soda, and salt until almost combined. Add the chocolate, dried cranberries, and pecans. Stir just until combined.
Scoop into large balls, about 3 tablespoons of dough per cookie. Place on a baking sheet 2 inches apart and bake for 8-10 minutes. Centers will not look all the way done but the edges will have a light touch of brown on them. Cool on baking sheet for 5 minutes then transfer to a wire rack to finish cooling completely.
Notes
I used a size 24 cookie scoop.
STORAGE: Store cooled cookies in an airtight container at room temperature for up to 5 days.
FREEZER-FRIENDLY: Place completely cooled cookies in a freezer-safe bag and remove as much air as possible. Freeze for up to 3 months.
NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.