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Enjoy the fresh taste of these soft and chewy cranberry orange chocolate chip cookies any time of year. Each large cookie, made using Karo® Corn Syrup, is loaded with gooey chocolate chips, orange juice soaked dried cranberries and fresh orange zest.
Can I just say that these are the best cookies I have ever baked? I have been baking cookies for over 40 years and even owned a retail cookie store. I’ve baked and eaten a lot of cookies in my life and none have compared to these.
Seriously, I am so excited to share this recipe with you. I took my favorite chocolate chip cookie recipe and made it even better by swapping out Karo® Corn Syrup for the granulated sugar. What a difference it makes!
These cookies have such an amazing texture. They are just slightly crisp around the edges but are perfectly chewy and soft on the inside.
Karo® Corn Syrup makes the best, chewiest chocolate chip cookies and when you add a bit of fresh orange zest and lots of orange juice soaked dried cranberries the cookies are even better.
When you store the cookies in an air-tight container, they will get even softer and they stay that way. You can keep your cookies on the counter for up to a week if they last that long.
I use Karo® Corn Syrup all the time to make my modeling chocolate and have used it at Thanksgiving to make classic Pecan Pie and Cashew Pie but have never used it to make chocolate chip cookies. I’m so glad I gave it a try.
I don’t think I’ll ever go back to my traditional recipe as these Cranberry Orange Chocolate Chip Cookies are perfection. Now I’m excited about trying out other flavor combinations.
I am also thinking I’m going to try using Karo® Corn Syrup in some of my other cookie recipes. I have one recipe in particular that makes delicious cookies but the cookies need to be eaten the day they are made or they get a bit dry. I’m an certain the corn syrup will help to keep them soft longer.
Karo® Corn Syrup is my go-to brand. I like that is has been a trusted staple in households for over 100 years and it tastes great.
You can find lots of other amazing recipes on the Karo Syrup Recipes page, here.
How to make Chewy Cranberry Orange Chocolate Chip Cookies
You’ll use Light Karo® Corn Syrup in a traditional chocolate chip cookie recipe then add an extra punch of flavor using orange and cranberry.
You can simply toss dried cranberries into your cookie dough, but if you want to enhance their texture and flavor, you’ll need to soak them in orange juice.
By soaking the cranberries, they will take on the orange flavor and become really soft and moist, making them a perfect addition to these chewy cookies.
Soak dried cranberries in hot orange juice.
- Start by thoroughly washing two navel oranges.
- Then use a Microplane grater to zest the oranges (grate fine bits of the orange peel).
- Save the zest to add to the cookie dough.
- You’ll get about 2 tablespoons of zest from 2 oranges.
- The zest will give your cookies an incredible, fresh, orange flavor.
- Then juice the oranges and pour the juice into a microwave-safe bowl.
- Heat the juice on high power for 40 seconds.
- Then pour it over 1 cup of dried cranberries.
- Allow the cranberries to soak in the hot orange juice for 20-30 minutes, stirring every 5 minutes.
- When ready, pour the cranberries into a fine-mesh sieve, press down on the cranberries, allowing all of the juice to drain off.
- Set aside until needed.
Make cookie dough using Karo® Corn Syrup.
- Start by creaming 12 tablespoons of softened butter with 1 cup of packed brown sugar.
- Then blend in 1/2 cup of Light Karo® Corn Syrup.
- Beat in one egg and one egg yolk.
- Toss in the orange zest.
- Blend 2 1/2 cups of all-purpose flour with 1/2 teaspoon of baking soda and a 1/2 teaspoon of salt.
- Pour the dry ingredients into the wet ingredients and stir just until combined.
I liked the pure orange flavor of this cookie dough but a splash of vanilla extract would be a nice addition if you like.
Add chocolate chips and cranberries.
- Stir in 2 cups (12 ounces) of your favorite chocolate chips along with the drained cranberries.
- Scoop 24 portions of cookie dough (about 3 tablespoons each) onto four parchment paper-lined baking trays.
- Bake one tray at a time at 325 degrees Fahrenheit for 16-18 minutes until the edges brown and the tops just begin to dry.
- Remove the tray of cookies from the oven.
- Repeat, baking the other 3 trays of cookies.
- Allow your cookies to cool completely on the baking trays.
How to store your chewy cookies?
- Place one layer of cookies into the bottom of an air-tight container or zip-top bag.
- Cover layer with a sheet of wax or parchment paper.
- Add more layers of cookies as desired.
- Store at room temperature for up to a week.
Can I freeze these cookies?
- Yes, definitely!
- Just be sure to layer the cookies in between wax or parchment paper then wrap them well before freezing.
- These cookies will keep up to 3 months in the freezer.
Other flavor combinations:
- Chewy Cranberry Orange White Chocolate Chip Cookies
- Just swap out the dark chocolate chips with white chocolate chips.
- Chewy Cranberry Orange Walnut Chocolate Chip Cookies
- I sadly wouldn’t be able to eat those cookies, as I’m allergic to walnuts, but my friend suggested adding 1/2 cup of walnuts for a nice crunch.
- Chewy Cranberry Orange Toffee Chocolate Chip Cookies
- If I wanted to add crunch, I’d toss in about 1/2 cup of toffee bits.
- Chewy Orange Chocolate Chunk Cookies
- Although these are now my favorite cookies, my husband was not a fan of the cranberries. He has requested I make him some with just orange and chocolate chunks.
I hope you give these cookies a try and let me know in the comments below what you think. I’d also love to hear how else you use Karo® Corn Syrup in your baking throughout the year.
Soft and chewy chocolate chip cookies loaded with orange juice infused dried cranberries and orange zest.
- 2 navel oranges
- 1 cup dried cranberries
- 12 tablespoons butter, softened
- 1 cup light brown sugar
- 1/2 cup light Karo® Corn Syrup
- 1 large egg
- 1 egg yolk
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Wash and dry your oranges.
Use a Microplane grater to zest the oranges.
Reserve the zest for the cookie dough.
Cut the oranges in half and juice them into a small microwave-safe bowl.
Heat the orange juice in the microwave for 40 seconds (or on the stove just until it begins to boil.)
Pour the hot juice over the dried cranberries and let them soak for 20-30 minutes, stirring every five minutes.
Pour the soaked cranberries into a mesh sieve and press down on them to remove all the excess juice.
Set aside until needed.
Preheat oven to 325 degrees Fahrenheit.
Cream the butter and brown sugar until light and fluffy.
Stir in the Karo® Corn Syrup.
Beat in the egg and egg yolk.
Add the orange zest.
Stir together the flour, baking soda, and salt and stir into the wet ingredients just until combined.
Toss in the drained cranberries and chocolate chips.
Scoop out 24 portions of the cookie dough, about 3 tablespoons each, onto four parchment paper-lined baking sheets.
Bake for 16-18 minutes, until the edges just begin to brown and tops of the cookies begin to look dry.
Allow cookies to cool completely.
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