Dark Chocolate Cranberry Almond Cookies
Ingredients
The dough
-
2
cups + 2 tablespoons
all-purpose flour
-
1
teaspoon
baking soda
-
1
teaspoon
cornstarch
-
½
teaspoon
ground cinnamon
-
½
teaspoon
salt
-
¾
cup
unsalted butter
-
¾
cup
packed light brown sugar
-
¼
cup
granulated sugar
-
1
large
egg
-
1½
teaspoons
pure vanilla extract
The mix-ins
-
6
ounces
bittersweet chocolate
-
¾
cup
dried cranberries
-
½
cup
sliced, slivered, or chopped almonds
Instructions
- Whisk together the flour, baking soda, cornstarch, cinnamon, and salt in a medium bowl.
- In a large bowl, beat the butter and both sugars until smooth and creamy, then add the egg and vanilla and mix until combined.
- Add the dry ingredients to the wet ingredients and mix until combined, then fold in the chocolate, cranberries, and almonds.
- Cover and chill the dough for at least 2 hours in the refrigerator.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop the dough into balls and place them on the baking sheets, spacing them apart.
- Bake for 11-13 minutes until lightly browned on the edges, then cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
100mg
Cholesterol
20mg
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