Dark Chocolate Cranberry Almond Cookies

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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.

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

Butterscotch pretzel chocolate chip cookies on sallysbakingaddiction.com

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

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

91 Comments

All Comments

  1. Oh yum! And screaming fall at me! I may have made 3 pumpkin recipes already… one was a blender pumpkin muffin for my 11 month old. (I eat them too. ;)) these look great. I love the thickness! As I was reading the blog all I was thinking about was Ghiradelli 60% bittersweet morsels and then you mentioned them. Yum! Those are my favorite little sweet treat when I want to just take the edge off my chocolate craving. I actually just ate 5 of them. Haha can’t wait to try these!

  2. Sally,
    My boxes have FINALLY arrived! I unpacked my kitchen first and hubby and I both laughed that we brought more baking things than pots and pans! This recipe looks amazing. I am going shopping to see what I can find here to make these. I know brown sugar can be difficult…but I am up to the challenge! 

  3. I just made these cookies! Amaaazing!!! Delicious. The reason I am writing this comment is to get my fingers off them so that my family could still try some when they get home. I stuck completely to the recipe with dark chocolate and all everything else. (Except for 20% less sugar as I always do to any recipe.) They are heavenly, just perfect 🙂 Thank you so much for sharing it.

      1. 🙂 thanks Sally. I made the dough yesterday, chancing it with one egg, I chilled it over night and this morning, my house smells exceptionally deliciously as good enough to eat 😉 I used up some Dove dark chocolate coated cranberries as well as regular craisins and the required dark chocolate too, and I also added half a teaspoon of Nielsen Massey almond paste – I am sure my friend is going to devour them, they are a birthday treat!! 

        Thank you Sally, hope you’re not over doing things and I hope you are keeping your energy levels topped up with lots of yummy treats ahead of your little girl’s arrival soon x

      2. Oh my gosh I bet they were SO GOOD with those dark chocolate covered cranberries!! I have to try adding them to cookies sometime.

  4. Sally, what do you think of upping the almond factor with the addition of almond meal? I have a huge bag of almond meal to use up (darn Costco!) so I’m looking for ways to bake with them. How much flour can I sub with almond meal? Thanks! 

  5. Hi Sally, the recipe doesn’t state the number of eggs? But you have added it to the directions. How many eggs is needed? 

  6. Made these this weekend with my sister for a cookie baking day.  Loved the flavor combination!!  I think I might make these for a Christmas cookie swap! Thanks for a wonderful recipe!

  7. These may be my new favorite cookie. I only had semi sweet chips on hand so I went with those and they were sooooo good. I will definitely make again wth dark chocolate soon. I froze a dozen to keep for the holidays. They are a very elegant cookie in my opinion! Yum! 

  8. I noticed the comment about the egg but the recipe above still hasn’t been changed. These cookies are amazing, but I’m forgetful! Would you mind fixing that for when I return to this recipe(which I absolutely will do)?  Thanks

  9. Hi Sally! So I bake your recipes ALL, the time and they are literally my go-to. This is the first time I have had trouble in the kitchen with one of your recipes. I followed the directions, cornstarch, room temp egg, and plenty of chilling time, etc. I even weighed my flour. I felt the cookies hardly spread and if it weren’t for whacking them on the counter and adding more dark chocolate they resembled more the shape of snowball cookies. The flavor was delicious, don’t get me wrong, but I’m scratching my head as to what went wrong. 

  10. Amazing cookies!!! I have tried a few of your cookie recipes and each has been a huge hit!!! Easy to follow recipes and a big success each time. Not to mention major flavour!! Thank you for sharing!!!

  11. My mom really loves almond and I was looking for something to make for Mother’s Day…. Sally (or anyone else out there!) – have you tried replacing some of the vanilla extract w/almond extract / do you think these flavors would work well w/that change? Thanks for any advice!

  12. Hi Sally. Will baking a little longer makes the cookies crispy ? Looking for a crispy rather than soft texture.

    1. Hey Jennie! I personally haven’t tried subbing out the butter for coconut oil, but you certainly can. Use the same amount of solid coconut oil (3/4 cup).

  13. Hi Sally! Can i use Baker’s unsweetened chocolate bar instead of bittersweet? Here in the Philippines, bittersweet chocolate is hard to find. Thanks in advance for replying <3

      1. Thank you Sally for being so responsive it’s so important to us newbies 🙂 I can feel that you’re a great person, i hope i can meet you someday…

  14. Made a variation of this on Saturday :). I accidentally picked up dried cherries instead of dried cranberries and I used sunflower seeds instead of almonds because my husband can’t have nuts and the cookies were still delicious :). Thanks for the recipe!

  15. Hii these look awesome! Is there anything I can use instead of the cornstarch? I don’t have any on me!
    Also can I use dark brown sugar?

    1. Hi Lisa! You can leave out the cornstarch. It’s just there for added softness, but the cookies are plenty soft even without it. You can use dark brown sugar instead of light brown sugar.

  16. Hi,
    Please suggest if we can make this eggless.
    I tried your chocolate turtle cookies and Apple cinnamon cookies too but i need to make egress cookies due to diet preference of my family n dear ones.
    Look forward to your reply.
    Thank you

    1. Hi Priyanka! Feel free to test out different egg-free variations. I’ve only made the cookies as instructed. Let me know what you try and how it goes!

  17. Hi, Sally! These cookies are so delicious!! The next time I make them, my husband wants me to add some oatmeal (and leave out the almonds). How much oatmeal do you think I should use? Thanks so much!

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Reviews

Questions

  1. My mom really loves almond and I was looking for something to make for Mother’s Day…. Sally (or anyone else out there!) – have you tried replacing some of the vanilla extract w/almond extract / do you think these flavors would work well w/that change? Thanks for any advice!

  2. Hi Sally. Will baking a little longer makes the cookies crispy ? Looking for a crispy rather than soft texture.

    1. Hey Jennie! I personally haven’t tried subbing out the butter for coconut oil, but you certainly can. Use the same amount of solid coconut oil (3/4 cup).

  3. Hi Sally! Can i use Baker’s unsweetened chocolate bar instead of bittersweet? Here in the Philippines, bittersweet chocolate is hard to find. Thanks in advance for replying <3

      1. Thank you Sally for being so responsive it’s so important to us newbies 🙂 I can feel that you’re a great person, i hope i can meet you someday…

  4. Hii these look awesome! Is there anything I can use instead of the cornstarch? I don’t have any on me!
    Also can I use dark brown sugar?

    1. Hi Lisa! You can leave out the cornstarch. It’s just there for added softness, but the cookies are plenty soft even without it. You can use dark brown sugar instead of light brown sugar.

  5. Hi,
    Please suggest if we can make this eggless.
    I tried your chocolate turtle cookies and Apple cinnamon cookies too but i need to make egress cookies due to diet preference of my family n dear ones.
    Look forward to your reply.
    Thank you

    1. Hi Priyanka! Feel free to test out different egg-free variations. I’ve only made the cookies as instructed. Let me know what you try and how it goes!

  6. Hi, Sally! These cookies are so delicious!! The next time I make them, my husband wants me to add some oatmeal (and leave out the almonds). How much oatmeal do you think I should use? Thanks so much!

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