Chocolate, Almond, & Cranberry Cookies


Out of all the wondrous possibilities that are a “first blog post,”I find it fitting to write about one of my favorite flavor combinations (besides chocolate and pb or mac and cheese…duh). Dark chocolate alone is enough to melt the soul, but when slivered almonds and dried cranberries come struttin’ in, it creates all different kinds of wonderful.


Chocolate, Almond, & Cranberry Cookies

adapted from Aluminum Foiled

1 cup softened butter

1 cup white sugar

1 cup packed brown sugar

2 room temperature eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract


3 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1/2 dried cranberries

1 cup dark chocolate chunks

3/4 cup slivered almonds

Preheat oven to 350. Cream butter, white, and brown sugar until fluffy. Add eggs one at a time and mix until thoroughly combined. Add vanilla and almond extract.

In a separate bowl, sift together flour, baking soda, baking powder, and salt. Add flour mixture into wet ingredients in 2 batches. Mix until just barely combined. By hand, incorporate dried cranberries, dark chocolate, and almonds. Spoon rounded tablespoons of dough onto baking sheets covered with parchment paper. Bake for about 10-15 minutes or until edges are slightly browned.

Yields about 2 dozen large cookies



2 thoughts on “Chocolate, Almond, & Cranberry Cookies

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