These dark chocolate cranberry almond cookies are massively thick with soft centers and delightfully crisp edges. They’re cinnamon spiced with so much texture in each bite!
These dark chocolate cranberry almond cookies are some of the best cookies I’ve made and they check off everything our cookie lists. There’s really no comparison to dark chocolate– and these cookies are loaded with it!
Why You’ll Love These Dark Chocolate Cranberry Almond Cookies
- Extra soft and thick centers
- Crisp edges
- Super buttery and chocolatey
- Cinnamon spiced
- Delicious tart/nutty/dark chocolate flavor combination
- Lots of texture in each bite
Behind the Recipe
This cookie dough is a little bit of a test experiment, based off of my soft chocolate chip cookies. (I love this chocolate chip cookie recipe as much as my chewy chocolate chip cookies because they’re really easy to make and always a hit.) I know many of you love these cookies as much as I do, so it was a no-brainer to start there for today’s variation. Here are the changes I made:
- Added a teeny bit of flour to bulk up the dough, but not too much to dry out the baked cookies– only 2 extra Tablespoons
- Reduced the cornstarch to 1 teaspoon, which still ensures super soft cookies
- Added a touch of cinnamon for warm, cozy flavor
- Added plenty of real dark chocolate, a generous handful of dried cranberries, and some sliced almonds for even more crunchy texture
One thing I didn’t change: We still use more brown sugar than white granulated sugar. Remember, brown sugar is what helps create a super soft and tender dough.
Best Chocolate to Use in Dark Chocolate Cranberry Almond Cookies
You have options! For the dark chocolate needed in today’s cookie recipe, I recommend using quality chopped dark chocolate bars. I use 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. Melty chocolate means pools of melted chocolate inside each warm cookie (!!).
Keeping that in mind, you could also use dark chocolate chips– I know Ghirardelli makes a 60% bittersweet chocolate chip that would be absolutely delicious 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.
More Cookie Recipes You’ll Love
- White Chocolate Macadamia Nut Cookies
- Chocolate Crinkle Cookies
- Iced Oatmeal Cookies
- Pumpkin Chocolate Chip Cookies
- Butterscotch Pretzel Chocolate Chip Cookies
By far one of the best chocolate chip cookies I’ve ever made! These super soft and thick dark chocolate cranberry almond cookies are full of flavor.
- 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)*
- 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 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.
- 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, I like to press a few more chocolate chunks/dried cranberries/or almonds into the tops– this is only for looks!
- Make Ahead Instructions: 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. Here’s how to freeze cookie dough!
- Special Tools (affiliate links): KitchenAid Stand Mixer, Silpat Baking Mat, Baking Sheet, and Cooling Rack
- Chocolate: 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!
- Almonds: Anywhere around 1/2 – 2/3 cup sliced almonds is perfect.
Keywords: dark chocolate cranberry almond cookies