Dark chocolate, orange and cranberry cookies

By Jason Skrobar

Soft and chewy cookies packed with orange, cranberries, and chocolate in every delicious mouthful.

72H 50 Mins

Ingredients

2 cups all-purpose flour
2 tablespoons milk powder
1 teaspoon kosher salt
1 teaspoon baking soda
1 cup unsalted butter (2 sticks or 227g)
1 orange, zested
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons vanilla bean paste (or substitute for an equal amount of vanilla extract)
1 1/2 cups good quality dark chocolate (at least 70%), roughly chopped
1/2 cup dried cranberries
Flaky salt, to finish

Whisk together flour, milk powder, salt, and baking soda in a medium-sized mixing bowl and set aside.
To a stand mixer fitted with the paddle attachment or a large mixing bowl and an electric mixer, cream butter, orange zest, and sugars until fully incorporated, about two to three minutes. Add eggs and vanilla and continue to beat until uniform, scraping down the sides of the bowl as needed, about one minute more.
Carefully add the flour mixture to the bowl and beat until a dough forms. Mix in chocolate and cranberries.
Cover the dough with plastic wrap and chill for at least one hour or up to 72 hours.
When ready to bake, preheat your oven to 375°F and line a baking sheet with parchment paper.
Use a two tablespoons cookie scoop or measure two tablespoons of dough and roll it into a ball with your hands; portion six balls of dough onto the prepared baking sheet, spacing them out evenly, and bake for 14 minutes. Remove the cookies from the oven, sprinkle them with flaky salt and let them cool on the baking sheet for about five minutes, then transfer them to a wire rack to fully cool. Repeat with the remaining dough, and enjoy!