Ingredients:

  • 3 cups (360g) All-Purpose Flour
  • 1 teaspoon (5g) Baking Soda
  • 1 teaspoon (5g) Fine Sea Salt
  • 1 teaspoon (2g) Ground Cinnamon
  • 1/2 teaspoon (1g) Ground Nutmeg
  • 1 cup (226g) Unsalted Butter, softened
  • 1 cup (200g) Light Brown Sugar, packed
  • 1/2 cup (100g) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 tablespoon (15ml) Vanilla Extract
  • Zest of 1 large orange
  • 1 cup (170g) Semi-Sweet Chocolate Chunks
  • 3/4 cup (100g) Dried Cranberries
  • 3/4 cup (85g) Toasted Pecan Halves, roughly chopped
  • 1/2 cup (85g) Optional White Chocolate Chips

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Set aside.
  3. Lightly toast pecans in a dry skillet over medium heat until fragrant (3-5 minutes). Cool completely, then chop.
  4. In a stand mixer, cream the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy (about 3 minutes). Scrape down the bowl sides.
  5. Beat in eggs one at a time, ensuring each is fully incorporated. Mix in vanilla extract and orange zest until just combined.
  6. Gradually add the dry ingredient mixture to the wet mixture on low speed, mixing only until just combined. Stop immediately when no streaks of flour remain.
  7. Gently fold in the chocolate chunks, cranberries, pecans, and any optional white chocolate using a rubber spatula. Do not overmix.
  8. Cover the bowl and chill the dough for a minimum of 60 minutes to prevent excessive spreading during baking.
  9. Scoop dough balls (about 3 tablespoons each) and place 2 inches apart on prepared sheets.
  10. Bake for 12–15 minutes, rotating sheets halfway through. Cookies are done when edges are golden brown but centres still look slightly soft.
  11. Let cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.