Perfected Chocolate Chip Cookies {Loaded With Walnuts and Cranberries}

I bet if I polled every follower of SweetRevelations, you would all have your version of the best Chocolate Chip Cookie recipe.  Every home has one, that ultimate Chocolate Chip recipe that no one can beat.  It might be flat and crispy or thick and slightly chewy in the middle.   You may have a whole system down for how to produce the most amazing chocolatey bite; use only dark brown sugar, butter is a must, refrigerate a minimum of one hour before baking, stand on tip toes, tap heels three times and voila! The whole family is delighted and rejoicing in the joy that only this classic cookie can bring.

If you don’t have one, I wonder if you’ve made endless batches on a quest for the perfect recipe?


I present to you my version of the Perfected Chocolate Chip Cookie that is loaded with walnuts and cranberries.  It’s my go-to, Sunday baking, soul soothing recipe, that’s super thick, crisp on the outside and slightly soft inside.  You might be questioning the cranberry but I urge you to give it a shot.  It just adds an extra chewy bit of sweetness that compliments the chocolate chunks so well.  Warm from the oven, these are the very definition of comfort food.


All kidding about the heel tapping aside, I do believe the addition of molasses and chilling the dough is what puts these bakery style cookies over the top.  I dare say I’ve found the perfect recipe.  The batter is on the larger side and will produce close to 40 big cookies.  You can bake what you need now and easily freeze dough balls to pop in the oven at a later date.

Life is simply just better with milk and cookies!


Do you have the ultimate Chocolate Chip Cookie recipe?  I would love it if you would share your favourite Chocolate Chip Cookie secrets with me!

Happy baking!




Perfected Chocolate Chip Cookies

*adapted from Baking Illustrated

  • 4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1  1/2 cup unsalted butter, melted and slightly cooled
  • 2 cups brown sugar
  • 1 cup sugar
  • 2 large eggs
  • 2 large egg yolks
  • 2 tbsp. molasses
  • 1 tbsp. vanilla extract
  • 1  1/2 cups chocolate chunks, semi sweet
  • 1 cup chopped walnuts
  • dried cranberries

Preheat oven to 325°

1. Melt butter and set aside to cool slightly.  In a medium bowl, combine flour, baking powder and salt; set aside.

2. Using the paddle attachment on a stand mixer, combine the sugars and the butter and mix well.  Add eggs, yolks, vanilla and molasses.  Mix until well incorporated.  Add the dry ingredients and mix just until incorporated.  Stir in chocolate, walnuts and cranberries.

3.  Refrigerate the dough for an hour.  Using a cookie scoop (mine is 2″ in diameter), scoop chilled dough onto parchment lined cookie sheet.  Bake for 18 mins. Let the cookies rest on the sheet for about 2 mins.  Store in an airtight container.


Filed under Cookies

14 responses to “Perfected Chocolate Chip Cookies {Loaded With Walnuts and Cranberries}

  1. Okay, baked a new version of chocolate chip cookies myself tonight, so this is a timely post. I am always on the lookout for a better chocolate chip cookie recipe.

    I have a question: why is that whenever I try a recipe that says, “roll the dough into little balls and place on pan – no need to flatten with a fork – cookies will flatten during baking” the cookies never flatten? They do a little, but for the most part they look like only slightly deflated balls of cookie. Why?

    • These look delicious!

      Daniela – how tightly are you rolling the balls? Also what’s your butter like? Where abouts do you live in terms of elevation? All of these can be factors. Let’s problem solve =)

    • Hmmm I’m curious about the fat in the cookie? Is it melted butter or creamed? Also, is the dough refrigerated? I’m thinking roll cookies aren’t usually refrigerated for long, if at all, because they need to spread. Or, the oven temp is too high and the cookies are setting up before they have a chance to spread (which I think can happen if your pan is too dark too). Anyone else have ideas?


  2. Karen

    I will make these soon…they look delicious.
    I make Alton Brown’s recipe. We love the chewy result the recipe yields from allowing the dough to rest in the fridge.

    Thank you for sharing your recipe and Happy Mother’s Day on Sunday.

  3. They look and sound delicious. I will have to give them a try this weekend, thanks for sharing😊

  4. Homeschooled Girls

    They look amazing! thanks for sharing!

  5. These look delicious-as always-and a must have for the biscuit tin!

  6. I love the recipe! They taste so nice! My friends loved them, as I served them at a party. The cookies went down a treat! They are definitely a must have!

  7. I’m really looking forward to trying these recipes, I can never seen to get my cookies how i want them so I am looking forward to having another go!

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