Cranberry Almond Cookies with Dark Chocolate
Equipment
- Kitchen scale
Ingredients
- 268 g light brown sugar
- 191 g white cane sugar
- 2 sticks unsalted butter, softened
- 3 eggs
- 1 ½ tsp. vanilla extract
- 440 g all-purpose flour
- 8 g baking soda
- 7 g kosher salt, coarse ground
- 1 cup unsalted almonds, roughly chopped
- 1 cup dried cranberries
- ½ cup dark chocolate chips
Instructions
- 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
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.