Double Chocolate Cranberry Almond Cookies

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 cup

All-Purpose Flour

1 Tbsp

Unsweetened Cocoa Powder

1/4 tsp

Baking Soda

1/2 cup

Salted Butter

1/2 cup

Brown Sugar

2 Tbsp

Caster Sugar

1

Egg

1/2 cup

Dark Chocolate Chips , melted

3 1/2 Tbsp

Semi-Sweet Chocolate Chips

1/3 cup

Dried Cranberries

1/4 cup

Almonds , sliced, toasted

Cooking Instructions

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Step 1

Combine Salted Butter (1/2 cup) , Caster Sugar (2 Tbsp) and Brown Sugar (1/2 cup) until sugar has dissolved.

Step 2

Crack in an Egg (1) , and then resume mixing until the egg is incorporated into the mixture.

Step 3

In an another bowl, whisk together All-Purpose Flour (1 cup) , Unsweetened Cocoa Powder (1 Tbsp) and Baking Soda (1/4 tsp) until well combined.

Step 4

Fold in melted Dark Chocolate Chips (1/2 cup) .

Step 5

Stir in dry ingredients into the wet mixture until flour is just combined.

Step 6

Gently fold Semi-Sweet Chocolate Chips (3 1/2 Tbsp) , Dried Cranberries (1/3 cup) and Almonds (1/4 cup) . Let it sit in the fridge for at least 30 minutes.

Step 7

Chill the dough in the fridge for 1 hour. Preheat oven to 350 degrees F (180 degrees C).

Step 8

Scoop out the chilled dough with a tablespoon and roll it into a ball. Arrange on a lined baking sheet, and press down for a flatter cookie or leave as is if you like it chunky. Bake it in the oven for about 10 to 15 minutes.

Step 9

Serve and enjoy!