Dark Chocolate Cranberry Almond Cookies

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!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 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.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.Are you going to dunk these massively thick cookies into milk? I hope so.Remember my butterscotch pretzel chocolate chip cookies? Because you should make those

Dark Chocolate Cranberry Almond Cookies

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!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 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.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.Are you going to dunk these massively thick cookies into milk? I hope so.Remember my butterscotch pretzel chocolate chip cookies? Because you should make those

 
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