These dark chocolate cranberry almond cookies are truly one of our best cookie recipes. There’s really no comparison to dark chocolate and these cookies are bursting with it! When developing today’s recipe, we were inspired by these soft chocolate chip cookies. They’re always a hit and we know many of you feel the same way about their unbeatable texture.
Tell Me About these Dark Chocolate Cranberry Almond Cookies
Texture: You’ll enjoy extra soft and thick cookie centers with irresistibly crisp edges. Flavor: So much flavor! The cookies are filled with dark chocolate, spiced with warm cinnamon, and have pops of nutty and tart flavors from the almonds and cranberries. Time: You can prepare the cookie dough within minutes, but you’ll need 2 hours to chill it before baking. It’s a fairly sticky dough and without time in the refrigerator, the cookie dough will melt into flat greasy puddles all over the baking sheet.
Recipe Testing: What Works & What Doesn’t
This cookie dough is a little bit of a test experiment, based off our soft chocolate chip cookies.
Best Chocolate to Use
Dark chocolate bars. We recommend using quality dark chocolate bars. We usually use Baker’s brand, but Ghirardelli, Lindt, or Nestlé baking bars also work beautifully. What we love most about using real chocolate bars (as opposed to chocolate chips which contain stabilizers) is that real chocolate melts down. Melty chocolate means pools of melted chocolate inside each warm cookie. Is that enough to convince you? Chocolate chips. Though we prefer the bars, you could also use dark chocolate chips—Ghirardelli makes a 60% bittersweet chocolate chip that would be fantastic in these. Other types of chocolate. Of course, if dark chocolate just isn’t your thing, don’t worry. Semisweet, milk chocolate, or even white chocolate work too.
More Cookie Recipes You’ll Love
White Chocolate Macadamia Nut Cookies Chocolate Crinkle Cookies Iced Oatmeal Cookies Snickerdoodles Maple Brown Sugar Cookies Chocolate Chip Cookies
