Annual Food & Drink Issue

Cranberry Almond Cookies With Dark Chocolate Recipe

Go Nuts!

If you’re in search of a way to add some delicious crunch and nutty flavor to your dessert repertoire, look no further. From cookies and cakes to puddings and crisps, these sweet and nutty local recipes are sure to be a hit with all of your family and friends.

Photography by Rich Smith

Casalcuin Crow’s Cranberry Almond Cookies With Dark Chocolate

Yields: 2 dozen cookies

Ingredients

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

Directions

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.