A sophisticated twist on the classic chocolate chip cookie. Intense dark cocoa meets the tart pop of dried cranberries for a festive, fudgy treat that no one will believe is gluten-free.
Gluten-Free
25 Minutes
Holiday Favorite
Why You’ll Love This Pair
- Fudgy, Not Cakey: We use a specific ratio of sugars to ensure these stay soft and chewy like a brownie.
- Tart & Sweet: Dried cranberries provide a refreshing zing that cuts through the richness of the dark chocolate.
- Easy 1-to-1 Flour: Designed to work perfectly with standard gluten-free “all-purpose” blends.
What You’ll Need
- 1 1/4 cups GF 1-to-1 Baking Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 cup Unsalted Butter (softened)
- 1/2 cup Brown Sugar & 1/4 cup Granulated Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Soda & 1/4 tsp Salt
- 3/4 cup Semi-Sweet Chocolate Chips
- 1/2 cup Dried Cranberries
Step-by-Step Instructions
- Prep: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream: Beat the butter and both sugars until light and fluffy (about 2 minutes). Mix in the egg and vanilla.
- Whisk Dry: In a separate bowl, whisk the GF flour, cocoa powder, baking soda, and salt.
- Combine: Gradually add the dry ingredients to the wet. The dough will be thick and rich.
- Fold: Stir in the chocolate chips and dried cranberries by hand.
- Bake: Scoop rounded tablespoons onto the sheet. Bake for 9–11 minutes. They will look slightly underbaked; they firm up beautifully as they cool!
Baker’s Secret: For extra “holiday” flavor, add a teaspoon of orange zest to the dough. It pairs magnificently with both chocolate and cranberry!
