Casalcuin Crow’s Cranberry Almond Cookies With Dark Chocolate
Yields: 2 dozen cookies
- 268g light brown sugar
- 191g white cane sugar
- 2 sticks unsalted butter, softened
- 3 eggs
- 1½ tsp. vanilla extract
- 440g all-purpose flour
- 8g baking soda
- 7g kosher salt, coarse ground
- 1 cup unsalted almonds, roughly chopped
- 1 cup dried cranberries
- ½ cup dark chocolate chips
In a large bowl, combine the sugars and butter. Beat together until smooth, then beat in 1 egg at a time until each is fully incorporated. Add the vanilla.
Mix the flour, baking soda, and salt in a separate bowl, then add it to the butter mixture and mix until fully incorporated. Next, fold in the almonds, cranberries, and chocolate chips until just mixed.
Scoop out the cookies onto either a nonstick cookie sheet or a baking sheet with parchment paper – about 3 Tbsp. of dough apiece. Cookies should be at least 1 inch apart.
Bake cookies at 325° for 25 minutes for large cookies. They are done when the edges are lightly browned and the tops are brown and flat.
NOTES: This recipe uses grams as its unit of measure, so a scale is a must for perfection. If allergic to almonds, you can substitute walnuts. Alternatively, nuts may be left out altogether. Simply increase the cranberries and chocolate chips.