Addictive Recipes from a Self-Taught Baker

Dark Chocolate Cranberry Almond Cookies

Super soft and thick dark chocolate chunk cookies with almonds and dried cranberries. So much flavor in these easy cookies! Chocolate chip cookies recipe on sallysbakingaddiction.com

Welcome to recipe 2 in our week of cookies.

As a refresher: this week I’m sharing 4 new cookie recipes on my blog to celebrate the release of Sally’s Cookie Addiction, my 3rd cookbook, on September 19th. We’re only 1 week away from its big debut! Don’t forget to enter this cookie supplies giveaway that ends on Sunday. 🙂

And did you miss yesterday’s new cookie recipe? Caramel apple thumbprint cookies!

Super soft and thick dark chocolate chunk cookies with almonds and dried cranberries. So much flavor in these easy cookies! Chocolate chip cookies recipe on sallysbakingaddiction.com

Caramel + apple spice… you know I love ya, but does anything really compare to dark chocolate? Dark chocolate, cinnamon, almonds, and tart dried cranberries? There’s absolutely no contest. And I’m sorry to my one true love, ♥ raisins ♥, as they do not pair as beautifully with dark chocolate as dried cranberries do. (Who am I right now??)

These dark chocolate cranberry almond cookies are some of the best cookies I’ve made in awhile and they check off everything on our cookie lists.

  • Extreme softness.
  • Crisp edges.
  • Epic thickness (soooo darn thick).
  • Sweet sweet cinnamon.
  • Tart/nutty/dark chocolate flavor combo.
  • Buttery. HOLY COW these are buttery cookies.

Bonus: I froze the majority of this batch to enjoy after our baby arrives. I also have a big ol’ container of these apple crumb muffins hanging out in there too. I’ve never been more excited about my freezer contents.

Cookie dough on sallysbakingaddiction.com

Cookie dough on sallysbakingaddiction.com

The cookie dough is a little bit of a test experiment. It’s based off of these soft chocolate chip cookies. I know that many of you love these cookies as much as I do, so it was a no-brainer starting off point for today’s variation. I added a teeny bit of flour to bulk up the dough, but not too much to dry out the baked cookies– only 2 Tablespoons. I reduced the cornstarch a tad, while still leaving in 1 teaspoon to ensure softness. I added a touch of cinnamon because FALL, p-l-e-n-t-y of real dark chocolate, and a generous handful of dried cranberries. And finally, some sliced almonds to bring together all these festive fall flavors.

One thing I didn’t change: more brown sugar than white sugar. Remember, that is what helps create a super soft and tender dough. And chilling the cookie dough! Most important step to avoid excess spreading.

CHOCOLATE OPTIONS!

You’ve got options here! For the dark chocolate, I recommend chopping up some quality dark chocolate bars. I used Baker’s brand, but Ghirardelli, Lindt, or Nestle baking bars also work. What I love most about using real chocolate bars (as opposed to chocolate chips which contain stabilizers) is that real chocolate melts down. And you get these crazy decadent pools of melted chocolate inside each warm cookie. Did you read that? Pools of melted chocolate.

Keeping that in mind, you could also get away with dark chocolate chips– I know Ghirardelli makes a 60% bittersweet chocolate chip that would be sooooo good in these. Of course, if dark chocolate just isn’t your thing, semi-sweet, milk chocolate, or even white chocolate works too. If it’s chocolate, it can’t be wrong.

Super soft and thick dark chocolate chunk cookies with almonds and dried cranberries. So much flavor in these easy cookies! Chocolate chip cookies recipe on sallysbakingaddiction.com

Are you going to dunk these massively thick cookies into milk? I hope so.

Super soft and thick dark chocolate chunk cookies with almonds and dried cranberries. So much flavor in these easy cookies! Chocolate chip cookies recipe on sallysbakingaddiction.com

Ingredients:

  • 2 cups + 2 Tablespoons (265g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 6 ounces (170g) bittersweet chocolate, coarsely chopped*
  • 3/4 cup (105g) dried cranberries
  • 1/2 cup (55g) sliced, slivered, or chopped almonds (I used closer to 2/3 cup)*

Directions:

  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 until smooth and creamy, about 2 minutes. Add the egg 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.
  3. 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.
  4. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  5. 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.
  6. 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, I like to 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. Click here for my tips and tricks on freezing cookie dough.

Recipe Notes:

*I used 1 and 1/2 4-ounce bars of Baker's bittersweet chocolate to get the 6 ounces. You can also use a semi-sweet chocolate bar, a milk chocolate bar, or a white chocolate bar. 1 cup of chocolate chips works too!

*Anywhere around 1/2 - 2/3 cup sliced almonds is perfect.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Remember my butterscotch pretzel chocolate chip cookies? Because you should make those too.

Butterscotch pretzel chocolate chip cookies on sallysbakingaddiction.com

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | Silpat Baking Mat | Cookie Sheets | Cooling Rack

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Super soft and thick dark chocolate chunk cookies with almonds and dried cranberries. So much flavor in these easy cookies! Chocolate chip cookies recipe on sallysbakingaddiction.com

69 comments

  1. Yum! Talk about the perfect combination- dark chocolate, cranberries, and almonds! I have no idea how you have the will power to keep that dough in the freezer though! I bet it’s amazing frozen as well 🙂

  2. Hmm~ chocolate, cranberries and almonds! It’ll be a wonderful combination I think I’m going to make this to bring to my church gathering in the near future! Congratulations on your 3rd book publishing!

  3. A girl after my heart!!! This is the best thing since the cookie palooza!! This recipe is screaming my name and I Love the addition of cinnamon in these. I also seriously need to make those apple muffins (decisions!!)

  4. Girl these are lookin’ fiiiiiiiiine! Absolute cookie queen.

  5. I am swooning over these cookies! Love the tip about chopping chocolate bars instead of chips. I hadn’t realized that. Will have to try!

  6. I am in love with this cookie already!! I don’t know how you do it Sally, but my goodness I’m glad you do!

  7. Dark chocolate, almonds and cranberries are one of my favourite food combos ever! These look awesome! Delicious things in the freezer are an absolute necessity for the newborn days – especially when you’re starving after a 3am feeding!

  8. This is basically my favorite cookie combination! Thanks for sharing, I cannot wait for your book!

  9. Your chocolate chip cookie recipe is one of our favorites, so can’t wait to try this with all the fall flavors.  I wish we could freeze leftover desserts, but my husband always eats them all, (ok I help too) lol.  I don’t mind making something new just about every week though.

  10. Never bake anything like this….Might want to give this a try. Thanks!!

  11. Omg these look so yummy! Love the flavor combination. Cookie week is just making me SOO excited to receive my book 🙂

  12. I love the flavor combo! Can’t wait to try! How long would I bake these if I want to do them as bars?

  13. A family member is intolerant of corn anything. Is there a reasonable substitution for the corn starch? Could I use potato starch, or maybe arrowroot?

  14. These look absolutely scrumptious! I have all the ingredients already in my pantry except the almonds. I think I’ll try substituting pecans – chocolate, cranberry, and pecan is another great fall combination. Can’t wait to bake them tonight!

  15. ***Loving Cookie Week :-)***
    Can’t wait for the book to arrive!
    (Technical bit – when you click print recipe, it doesn’t have the title, and it prints out the shop the recipe bits.)

  16. These cookies look heavenly! I can’t wait to make them! Thanks for sharing another awesome recipe, Sally! You rock!!!

  17. These are beautiful! And I’m loving your freezer meal stories on Insta – they’re giving me some great ideas to stock my freezer before my baby comes in November (and I’m glad I’m not the only one that gets excited about having so many goodies in the freezer).

    • Thanks Victoria and congrats to you! It’s been really fun planning ahead and getting meals/food prepped. I think I’ll do an entire blog post about everything I made in a few weeks too!

  18. Tris sounds like one of my favorite ice cream flavors.  I just bought Ground Saigon Cinnamon so this will perfect!

  19. FABU!!!! My kitchen floor is being re-tiled all week (!) so no oven or stove (!!) but as soon as that is back in place, I am making these! (and I never made the butterscotch pretzel chocolate chip ones…how did I miss those?! Maybe because you publish so much YUM…)

    Yesterday’s cookies look awesome but those melty caramel pools look like pet hair magnets…I need to rent a sterile baking environment. ha!

  20. These will be a definite on my Christmas cookie baking list this holiday season! It’s funny how my cookies for Christmas have turned into All – Sally selections! Your cookies are simply the best, and this is a wonderful addition, perfect for the fall and winter. You had me at Melting Pools of Chocolate!

  21. Love the sound of these! These might have go on my Christmas cookie baking list! (Is it bad I’m already planning what Christmas cookies to make?!)

  22. Sally, your recipes always look so delicious — and the ones I’ve tried have been so! Thank you for doing this blog and teaching us about baking (Older ones like me who always like to try new recipes and younger ones who did not grow up in a household where things were made from scratch).

    Take good care of yourself during these last days of your pregnancy. Your life is going to change in ways you cannot even imagine.

  23. That melty chocolate in your featured image is EVERYTHING. These sound fantastic, Sally!

  24. These cookies look so tempting, Sally! I love this flavor combination. In my opinion cranberries and almonds belong to each other. With the chocolate? Even better! A salty taste would fit too. Thinking of adding salted nuts. Could be awesome as well. Great job, Sally! Congrats on your 3rd cookbook <3

  25. These look so good! I might substitute dried tart cherries for the cranberries. I’m a big fan of dried tart cherries! Looking forward to baking these! Thanks Sally!

  26. I could eat 10 of these in a row right now, they look perfect!

  27. YUM! I made your soft chewy oat choc chip cookies yesterday, they are AMAZING (I used milk choc bits, roughly chopped dark choc, and raisins). My partner needs me to bake something for him to take to a work do so I will use that as my excuse to make these one too ! (and I’ll sneak some for myself of course). Thanks Sally!

  28. So making these cookies tomorrow. I’ll tag you before we eat all of them!

  29. My partner and I are mailing cookies as holiday gifts this year, and I’m definitely putting these on our to-make list! They look so good. I look forward to reading your blog posts; your recipes turn out well every time I make them, the baking basics and tips are helpful and interesting, and your writing is great (something I don’t think should ever be taken for granted!). And congratulations on your third cookbook!

Leave a Reply

Your email address will not be published. Required fields are marked *