Dark Chocolate Cranberry Almond Cookies Recipe

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Tiara Ruizendaal Modified: March 22, 2022
Dark Chocolate Cranberry Almond Cookies Recipe

How To Make Dark Chocolate Cranberry Almond Cookies

Bursting with tart, nutty, and dark choco flavors are these cranberry almond cookies that have extra-soft centers, crisp edges, and a little cinnamon kick!

Preparation: 15 minutes
Cooking: 12 minutes
Chill Time: 2 hours
Total: 2 hours 27 minutes

Serves:

Ingredients

  • 2cupsall-purpose flour,+ 2 tbsp, spoon and leveled
  • 1tspbaking soda
  • 1tspcornstarch
  • ½tspground cinnamon
  • ½tspsalt
  • ¾cupunsalted butter,(1.5 sticks), softened to room temperature
  • ¾cupbrown sugar,packed light
  • ¼cupgranulated sugar
  • 1large egg,at room temperature
  • tsppure vanilla extract
  • 6ozbittersweet chocolate,coarsely chopped
  • ¾cupdried cranberries
  • ½cupalmonds,or ⅔ cup, sliced, slivered, or chopped

Instructions

  1. Whisk the flour, baking soda, cornstarch, cinnamon, and salt together in a medium bowl. Set aside.

  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and both sugars together on medium-high speed for about 2 minutes until smooth and creamy.

  3. Add the egg and vanilla and beat on high speed for about 1 minute until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

  4. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the chocolate, dried cranberries, and almonds until combined. Cover and chill the dough for at least 2 hours in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.

  5. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.

  6. Roll cookie dough, about 1.5 tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for about 11 to 13 minutes or until lightly browned on the sides. The centers will look very soft.

  7. Remove from the oven and allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, garnish the cookies by pressing a few more chocolate chunks/dried cranberries/or almonds into the tops.

Recipe Notes

  • Make Ahead Instructions: Cookies stay fresh covered at room temperature for up to 1 week. The cookie dough can be prepared ahead and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute; no need to thaw.
  • Chocolate: If dark chocolate is not available, substitute with semi-sweet chocolate bar, a milk chocolate bar, or a white chocolate bar. 1 cup of chocolate chips works too!

Nutrition

  • Calories: 181.29kcal
  • Fat: 9.72g
  • Saturated Fat: 5.10g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 3.23g
  • Polyunsaturated Fat: 0.76g
  • Carbohydrates: 22.96g
  • Fiber: 1.32g
  • Sugar: 13.00g
  • Protein: 2.34g
  • Cholesterol: 23.00mg
  • Sodium: 94.61mg
  • Calcium: 19.47mg
  • Potassium: 71.65mg
  • Iron: 0.91mg
  • Vitamin A: 51.86µg
  • Vitamin C: 0.01mg
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