Dark Chocolate Cranberry Walnut Cookies

Instructions

1. In a small skillet, toast the chopped walnuts over medium heat for about 5 minutes, stirring continuously until they are fragrant and slightly darker in appearance. You do not need to add any oil to the skillet.

2. Adjust the oven rack to the 2nd level position (just above center), preheat the oven to 375ºF, and line 2 cookie sheets with parchment paper or you can use silicone baking mats.

3. In a medium bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, baking soda, and salt. Set aside.

4. Using your hand mixer or stand mixer fitted with the paddle attachment beat the unsalted butter, granulated sugar, and light brown sugar together on medium-high speed until light in color and fluffy in texture.

5. Add in the eggs and vanilla extract and continue to mix together until well blended. Scrape down the sides of the bowl as needed.

6. Switching the mixer speed to low, gradually add in your whisked dry ingredients until just combined. Then fold in the semi-sweet chocolate chips, toasted chopped walnuts, and dried cranberries.

7. Using a spoon or cookie scoop (I used the 1 1/2 tablespoon size), drop the cookie dough onto the lined baking sheets leaving 2 inches apart between each cookie.