Dark Chocolate Cranberry Almond Cookies

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!

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

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

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

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.

Cookie dough on sallysbakingaddiction.com

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.

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

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

More Cookie Recipes You’ll Love


Dark Chocolate Cranberry Almond Cookies

  • Author: Sally
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours, 35 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


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)*


  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!


  1. 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!
  2. Special Tools (affiliate links): KitchenAid Stand Mixer, Silpat Baking Mat, Baking Sheet, and Cooling Rack
  3. 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!
  4. Almonds: Anywhere around 1/2 – 2/3 cup sliced almonds is perfect.

Keywords: 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


Comments are closed.

  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. Laura | Tutti Dolci says:

    The texture of these cookies looks unreal! Please pass me a dozen! 😉

  3. 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! 

  4. 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.

  5. I’m loving these cookies and your photography! <3

  6. Shawnna Griffin says:

    hey girl- these cookies look amazing! yummy!

  7. Sooooo gorgeous!!!!!!!!!! Is it weird that they remind me of Christmas?

    1. They’re definitely inspired by holiday flavors, yes!

  8. Hi there!  Making these now and am wondering if it’s really 1 egg or 2?  Notes say add “eggs”.  Thanks!

    1. It’s just 1 egg. Thank you!

      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.

  9. 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! 

    1. I haven’t tested the cookies with any added almond meal, but let me know if you do!

  10. I will definitely try these out, just wondering what the cornstarch is for? 

    1. softness 🙂

  11. I just ate one of these warm from the oven. Oooooohhhhhh my goodness. So tasty. 

  12. Michelle Mahabat says:

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

    1. The egg is listed under the sugar 🙂

      1. Michelle Mahabat says:

        Darn! Missed that. Thanks 

  13. I am pretty excited about this recipe but I’m going to make it with dried cherries instead of cranberries.

  14. These cookies are delicious! They are jam PACKED with chocolate, cranberries, and almonds – yum!

  15. 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!

  16. 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! 

    1. Glad you enjoyed the dark chocolate cranberry cookies! Thank you for reporting back 🙂

  17. 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

    1. The egg is listed under the granulated sugar.

  18. Oh my gosh. Scratch that last post! Apparently I’m blind as well as forgetful. Egg is right there in the recipe‍♀️

  19. 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. 

    1. Same happened with mine. I have a batch frozen and will flatten a bit before baking. That may help. 

  20. 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!!!

  21. 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!

    1. Hi Elise! I haven’t tried adding almond extract yet. Let me know how you like it!

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

    1. Yes, you can bake them a minute or two longer!

  23. Hi Sally! Could you substitute coconut oil for the butter and, if so, how much would you recommend? Thank you!

    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).

  24. Ellen Manalo says:

    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. Absolutely! As long as you’re not expecting the bites of chocolate to be sweetened. 🙂

      1. Ellen Manalo says:

        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…

  25. 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!

  26. 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.

  27. Can I substitute fresh cranberries ?

    1. Hi Liz! I don’t recommend fresh cranberries in this cookie recipe.

  28. 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!

  29. 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!

    1. Hi Kristen! Adding enough oats to make these oatmeal cookies would dry them out. So I suggest using my chocolate chip oatmeal cookie recipe and adding the cranberries and almonds. 🙂

      1. That’s a great idea, thanks! I made them recently and they were yummy!

  30. Sally! Where have you been all my life??? Thank you for the most sensational, delicious and easy to follow recipes which have always turned out perfectly. Your CRUSTY cranberry no-knead bread is a favorite in my family and I’m adding to my repertoire daily with your website recipes, tips, etc. You’re a GENIUS! So happy to have discovered your site. A huge, since thank you!

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