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Brown Butter Chocolate Chip Cookies with Orange & Cranberries

Brown Butter Chocolate Chip Cookies with Orange & Cranberries

  • Author: Molly
  • Total Time: 40 minutes
  • Yield: 24 cookies 1x


These Brown Butter Chocolate Chip Cookies with Orange & Cranberries are the ideal holiday cookie. Brown butter and extra brown sugar make these deeply rich and caramely. They have the perfect gooey chew and crisp edges and are flavored with fresh orange zest and dried cranberries for some festive flavor. Delicious and fun!


  • 2 sticks (1 cup) unsalted butter
  • 1 cup packed dark brown sugar
  • ⅓ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla bean paste or extract
  • Zest of 1 orange (about 2 tablespoons of zest)
  • 2¼ cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1½ cups semisweet or dark chocolate chips
  • 1 cup dried cranberries
  • Flaky sea salt, for garnish (optional)


  1. Preheat the oven to 375°F. Place the butter in a light-colored skillet or saucepan and set over medium heat (using a light pan makes it easier to see when the butter is browning).
  2. Cook until the butter is melted and then reduce the heat to medium-low and stir constantly, swirling the pan every now and then, until the butter is deeply golden brown. Watch carefully as it can go from brown to burned in seconds.
  3. Remove the butter from the heat and allow to cool slightly while you gather the rest of the ingredients.
  4. Whisk together the cooled brown butter, brown sugar, granulated sugar, vanilla, and orange zest until smooth and creamy.
  5. Stir in the eggs and mix until well combined.
  6. Whisk together the flour, cream of tartar, baking soda, and salt in another bowl. Once well combined, pour into the wet ingredients and stir until just combined.
  7. Stir in the chocolate chips and cranberries. Allow the dough to sit at room temperature for about 20 minutes (if your kitchen is very warm, place the dough in the fridge for 15 minutes or so).
  8. Line large baking sheets with parchment paper. Using a cookie scoop, portion out balls of dough roughly 2 tablespoons big and place on the prepared baking sheets, leaving about 2 inches of space in between.
  9. Bake for 8-10 minutes, or until the edges of the cookies are golden and set and the centers still look slightly underdone.
  10. Remove from the oven and sprinkle with flaky salt, if using, and allow the cookies to cool on the baking sheet for 5 minutes before moving them to a cooling rack to finish cooling.


  • Lightly adapted from here.
  • The dough can be made ahead and kept covered in the fridge for a few days. To make scooping the dough easier, I recommend letting the dough sit at room temperature for 20 minutes or so before scooping and baking.
  • Baked cookies will keep at room temperature in an airtight container for up to 3 days. After that, they are still edible but may get a touch stale.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: cookies

Keywords: Christmas cookies, brown butter chocolate chip cookies, orange and cranberry cookies, orange and cranberry chocolate chip cookies, holiday cookies