Dark Chocolate Cranberry Almond Cookies
Try this Dark Chocolate Cranberry Almond Cookies recipe, or contribute your own.
Try this Dark Chocolate Cranberry Almond Cookies recipe, or contribute your own.
- Carbohydrate 1.13230166569312 g
- Cholesterol 0 mg
- Fat 0.0083933333328 g
- Fiber 0.351149989913241 g
- Protein 0.02766833333056 g
- Saturated Fat 0.002302499999904 g
- Serving Size 1 1 dozen cookie (1g)
- Sodium 0.124999999904 mg
- Sugar 0.781151675779879 g
- Trans Fat 0.0037765 g
- Calories 4 calories
Step-by-step
- Whisk the flour, baking soda, cornstarch, cinnamon, and salt together in a medium bowl. Set aside.
- 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 until smooth and creamy, about 2 minutes.
- Add the eggs and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- 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.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll cookie dough, about 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets.
- Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- While the cookies are still warm, press a few more chocolate chunks/dried cranberries/or almonds into the tops-- this is only for looks!
- Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 4. 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.
Dark Chocolate Cranberry Almond Cookies: A Home Baker's Delight
The aroma of warm cookies baking in the oven is one of life's simplest pleasures. There's something undeniably comforting about the soft chew of a perfectly baked cookie, especially when it's studded with the sweet-tart tang of cranberries and the rich, dark intensity of chocolate. Today, I'm sharing my recipe for Dark Chocolate Cranberry Almond Cookies – a recipe born from a desire to create something both elegant and effortlessly delicious.
As a busy mom, I'm always looking for recipes that are both satisfying and manageable. This recipe strikes the perfect balance. It’s not overly complicated, yet the result is a cookie that's far more impressive than its ease of preparation suggests. The combination of dark chocolate, tart cranberries, and crunchy almonds creates a symphony of textures and flavors that's truly irresistible. The dark chocolate provides a sophisticated depth, the cranberries offer a delightful burst of acidity, and the almonds add a satisfying crunch. It's the perfect blend of sweet, tart, and nutty – a taste sensation that will leave you wanting more.
More than just a cookie, it’s a moment of peace. The process of making these cookies is almost meditative. The rhythmic mixing, the careful rolling of the dough, the anticipation as they bake in the oven – it's a small act of self-care in a busy day. And the joy of sharing them with loved ones? That's the sweetest reward of all. Whether you're enjoying them with a warm cup of tea on a chilly evening, packing them for a school lunchbox, or presenting them as a thoughtful gift, these cookies are sure to be a hit.
This recipe is incredibly versatile. Feel free to experiment with different types of nuts – pecans or walnuts would also be delicious. You can also adjust the amount of chocolate and cranberries to suit your preference. For a truly decadent treat, consider using high-quality dark chocolate with a high percentage of cacao. The richer, more intense flavor will elevate the cookies to another level.
Making memories, one cookie at a time. I often find myself baking these cookies when I need a little escape from the everyday grind. The quiet time in the kitchen, the rhythmic motions of mixing and shaping the dough, and the anticipation of the warm, comforting aroma that fills my home – these are the moments that make baking so therapeutic. And of course, the delicious outcome is a bonus!
Beyond the deliciousness, these cookies also make a fantastic gift. Beautifully packaged, they're perfect for holiday gatherings, teacher appreciation, or simply to show someone you care. And because they freeze beautifully, you can easily make a large batch and enjoy them throughout the season.
So, gather your ingredients, put on some music, and get ready to create a batch of these delightful Dark Chocolate Cranberry Almond Cookies. It’s more than just a recipe; it’s a chance to connect with yourself, your family, and the simple joys of baking. The recipe's simplicity allows even novice bakers to create a masterpiece, and the delicious results will make it a new family favorite. Enjoy!
Ingredients List:
- 1/2 teaspoon ground cinnamon
- 1 teaspoon cornstarch
- 3/4 cup (105g) dried cranberries
- 1/2 cup (55g) sliced slivered, or chopped almonds
*Note: Remember to adjust ingredient quantities based on your recipe and desired cookie size.*
