Cream Cheese Cranberry Orange Bread

Get ready to fall in love with the best cookies you’ve ever made! These Chunky Chocolate Chip Cookies with Walnuts are the perfect combination of flavors and textures. They’re soft and chewy on the inside, slightly crisp around the edges, and packed with melty chunks of chocolate and crunchy, toasted walnuts. Each bite feels like a warm, comforting hug, making them a must-bake treat for every occasion.

Whether you’re a seasoned baker or just starting out, this recipe is simple enough to whip up on a lazy afternoon and guaranteed to become a household favorite. These cookies are not just a dessert—they’re a statement of indulgence. Imagine serving these with a cold glass of milk or a steaming cup of coffee and watching everyone come back for seconds.

What Sets These Cookies Apart?

These aren’t your average chocolate chip cookies. Here’s what makes them truly extraordinary:

Chunky Chocolate Goodness: We don’t just stop at chocolate chips. We include chunks of high-quality chocolate, which melt into gooey pockets of sweetness in every bite.
Toasted Walnuts: The addition of walnuts introduces a delightful crunch and a nutty flavor that balances the sweetness of the chocolate perfectly. Toasting the walnuts beforehand enhances their flavor, making the cookies even more irresistible.
Rich, Buttery Dough: A mix of brown sugar and granulated sugar gives the cookies a rich caramel flavor, while the butter ensures a tender and chewy texture.
Thick and Chunky: Chilling the dough before baking helps the cookies hold their shape, giving you that bakery-style thickness that looks as good as it tastes.

INGREDIENTS

1 cup unsalted butter, room temp, *2 sticks

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8 oz cream cheese, softened

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1½ cup sugar

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1½ tsp vanilla extract

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4 eggs, room temperature

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¼ cup fresh squeezed orange juice , *see notes

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2 cup all purpose flour , *see notes

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½ tsp salt

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1½ tsp baking soda, *see notes

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2 cup fresh cranberries

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⅓ cup walnuts, chopped, *optional

DIRECTION

Preheat oven to 350º F and lightly grease a 13×5 inch loaf pan or a 9×5-inch loaf pan (please note if using a 9×5 cooking time will be longer, you can also make two loaves if using a 9×5 to quicken the cooking time) with butter or non-stick spray. Cream together room temperature butter, cream cheese and sugar in a large bowl or mixer, beat in eggs, orange juice and vanilla.
In a separate bowl, whisk together flour, baking soda and salt until combined. Gradually mix dry ingredients into wet ingredients, stirring until just incorporated. Next fold in cranberries and walnuts (if using walnuts).
Place in oven and bake for 25 minutes, after 25 minutes place a very loose piece of tin foil over the loaf (just to cover the top of the bread to keep it from browning too much – shape it like a tent!) Bake for an additional 25-35 minutes or until a toothpick comes out clean from the center.* Please note all ovens vary a bit in temperature and so does dish-ware so keep an eye and pack some patience for it to cook through.
Remove from oven and let cool at least 20 minutes before adding powdered sugar or icing. Gently slice and enjoy!

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