Double Dark Chocolate Cookies with Almonds & Cranberries

Total time: about 40 minutes, 20 minutes active & 20 minutes baking.

The yield is about 39 medium-sized cookies or more if made smaller.

To get started, preheat the oven to 325 Fahrenheit. Then, measure out all the ingredients. A stand mixer is helpful but not required for this recipe.

Here’s the recipe!

Ingredients:

• 440 Grams – All-purpose flour

• 16 Grams – Baking Powder

• 7 Grams – Kosher salt (coarse ground)

• 268 Grams – Light brown sugar

• 191 Grams – Cane sugar (white sugar)

• ¾ cup of double dark Dutch cocoa powder (Normal Dutch cocoa is fine too; it just won't be as dark)

• 2 Sticks of unsalted butter (Softened/Room temperature)

• 3 Eggs

• 1 & ½ Teaspoons Vanilla Extract

• 1 Cup Unsalted Almonds (Roughly chopped)[1]

• 1 cup Dried Cranberries

• ½ Cup Dark Chocolate Chips

1. In a large bowl, combine the sugars and butter. Beat together until smooth, then beat in one egg at a time until each is fully incorporated. Add the vanilla.

2. Mix the flour, baking powder, Dutch cocoa powder, and salt in a separate bowl. Add the flour mixture to the butter mixture and mix until fully incorporated.

3. Next, fold in the almonds, cranberries, and chocolate chips until mixed.

4. Lastly, scoop out the cookies onto either a nonstick cookie sheet or a baking sheet with parchment paper. Use a #40 cookie scoop; this translates to two tablespoons of dough per cookie. Cookies should be at least one inch apart.

5. Bake cookies at 325F for 20 minutes; they may seem slightly soft initially but should settle as they cool.

Notes

These cookies are best enjoyed within three days of baking.

These cookies can be frozen and then baked later. To freeze the dough, scoop it onto a tray that will fit in the freezer lined with parchment or wax paper, allow it to freeze overnight, then place the dough into a ziplock and keep it for up to a month.

To bake from frozen, preheat the oven as before and let the cookies thaw at room temperature while the oven preheats. (10-15 minutes) Then, bake as usual.

[1] If you are allergic to almonds, you can substitute walnuts. Alternatively, nuts may be left out altogether; increase the cranberries and chocolate chips.