Dark Chocolate Cranberry Almond Cookies

Sharing is caring!

When it comes to cookies that perfectly balance decadence and holiday cheer, these Dark Chocolate Cranberry Almond Cookies are in a league of their own. Imagine biting into a buttery-soft cookie, with pools of melted dark chocolate, the tart chewiness of cranberries, and the delightful crunch of toasted almonds—all lightly spiced with cinnamon. Whether you’re baking for the holidays, a family gathering, or simply because cookies make everything better, this recipe guarantees smiles and second helpings.

Print

Ingredients for Success

Each ingredient in this recipe plays a pivotal role in creating the perfect cookie. Let’s break down why each component matters:

• All-Purpose Flour (2 cups + 2 Tablespoons, 265g)
  This staple provides the structure for your cookies, ensuring they hold their shape while baking.
• Baking Soda (1 teaspoon)
  Helps the cookies rise just enough to stay thick and chewy.
• Cornstarch (1 teaspoon)
  A secret weapon for soft, tender cookies.
• Ground Cinnamon (1/2 teaspoon)
  Adds warmth and a subtle spice that complements the cranberries and dark chocolate beautifully.
• Salt (1/2 teaspoon)
  Enhances the sweetness and flavors of all the other ingredients.
• Unsalted Butter (3/4 cup, 170g, softened to room temperature)
  The base for rich, buttery flavor. Ensure it’s softened for smooth mixing.
• Light Brown Sugar (3/4 cup, 150g, packed)
  Contributes moisture and a slight molasses flavor for a softer cookie.
• Granulated Sugar (1/4 cup, 50g)
  Balances the brown sugar and adds a slight crispness to the edges.
• Egg (1 large, at room temperature)
  Acts as a binder and adds richness.
• Pure Vanilla Extract (1 and 1/2 teaspoons)
  Enhances the overall flavor profile with a sweet and aromatic touch.
• Bittersweet Chocolate (6 ounces, 170g, coarsely chopped)
  Dark chocolate provides a rich, indulgent contrast to the tart cranberries.
• Dried Cranberries (3/4 cup, 105g)
  Their tartness adds brightness and balances the sweetness.
• Sliced Almonds (1/2 to 2/3 cup, 55g-70g)
  Offers a satisfying crunch and nutty flavor.

Step-by-Step Instructions

Follow these steps to ensure your cookies turn out perfectly every time:

1. Mix the Dry Ingredients
   In a medium bowl, whisk together the flour, baking soda, cornstarch, cinnamon, and salt. Set aside.
2. Cream the Butter and Sugars
   In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium-high speed until creamy and smooth (about 2 minutes).
3. Incorporate the Egg and Vanilla
   Add the egg and vanilla extract, then beat on high speed until well combined (about 1 minute). Scrape down the bowl as needed to ensure everything mixes evenly.
4. Combine Wet and Dry Ingredients
   Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined.
5. Add Mix-Ins
   With the mixer on low speed, fold in the chopped chocolate, cranberries, and almonds until evenly distributed.
6. Chill the Dough
   Cover the dough with plastic wrap and chill it in the refrigerator for at least 2 hours (or up to 4 days). If chilling longer than a few hours, let it sit at room temperature for 30 minutes before scooping.
7. Preheat the Oven
   Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
8. Shape and Bake
   Scoop about 1.5 tablespoons of dough per cookie, roll into balls, and place them 3 inches apart on the prepared baking sheets. Bake for 11-13 minutes until the edges are lightly golden.
9. Cool
   Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Optional Decoration
    While still warm, press a few extra chocolate chunks, cranberries, or almonds into the tops for a bakery-style look.

Tips and Tricks

• Make-Ahead Dough: Prepare the dough in advance and store it in the fridge for up to 4 days. Let it soften slightly before scooping.
• Freezing Dough: Roll the dough into balls and freeze. Bake straight from frozen, adding an extra minute to the bake time.
• Substitutions: Use semi-sweet or milk chocolate instead of bittersweet, or swap almonds for pecans or walnuts.

Variations

• White Chocolate and Macadamia: Replace dark chocolate and almonds with white chocolate and macadamia nuts.
• Orange Zest Twist: Add a teaspoon of grated orange zest to the dough for a citrusy boost.
• Gluten-Free Option: Use a gluten-free 1:1 baking flour to accommodate dietary needs.

Serving Suggestions

Serve these cookies slightly warm for the ultimate gooey chocolate experience. Pair them with a glass of milk, hot cocoa, or a steaming cup of coffee for an indulgent treat.

These cookies are the perfect addition to holiday dessert spreads, gift boxes, or anytime indulgence. Their rich flavor, perfect texture, and festive mix-ins make them a crowd-pleaser every time!