“Dark Chocolate Cranberry Cookies with Almonds”

Hurry up and get into your kitchen now. Come on, get going and check your pantry for all the ingredients to make my Dark Chocolate Cranberry Cookies with Almonds. You will not want to let the holiday season go by with making these chocolatey masterpieces. This is the last recipe of my Cookie Week 2017. I saved this cookie because it is the perfect cookie for your annual cookie bake with friends and family. However, I believe this will be another to keep handy throughout the year. Keep all your favorites together so when the urge hits you and the craving becomes to maddening you won’t have to look far. This was another recipe hit when I baked cookies for my coworkers. Nothing pleases me more than a bunch of happy faces and smiles galore.

Dark Chocolate Cranberry Cookies with Almonds

Let me just say if you love brownies, think Dark Chocolate Cranberry Cookies with Almonds as a brownie in cookie form. The crunchy edge, chewy middle cookies will definitely answer both chocolate craving and sweet tooth. Kill two birds with one stone, Amen! Just be sure to have a glass of milk to make your eating experience even better.

Dark Chocolate Cranberry Cookies with Almonds

Hershey’s Special Dark Cocoa is used to create the dark rich cookie dough. I find these cookies are made even more decadent with the addition of 62% cacao dark chocolate chips. Dark chocolate has a richer flavor and even more the higher the percentage of cacao. Purchase good quality cacao for these cookies because it is worth every penny. This is not the time to penny-pinch.

Dark Chocolate Cranberry Cookies with Almonds

You can use dried cranberries of any brand but I like Craisins infused with cherry. Nothing like a bite of plump dried cranberry in each bite. So now you dark chocolate chips and cranberries starting the showstoppers. Let’s not forget the addition of slivered almonds. Just the right texture and nutty flavor for my Dark Chocolate Cranberry Cookies with Almonds. Amazing! Delicious! Gloriously decadence at its best with the drizzle of white chocolate. Dark Chocolate Cranberry Cookies with Almonds are no joke. Kids will have fun making, baking and eating this cookie. Another cookie recipe which keeps extremely well stored in airtight containers.

Dark Chocolate Cranberry Cookies with Almonds

I hope you have enjoyed my Cookie Week 2017 and last cookie recipe for the week. While I always post cookie recipes throughout the year, Christmas is a special time of year. We seem to always serve the best, make the best and give the best of ourselves during this time. Everything about the holidays is a treat and special occasion. Remembering those who are no longer here with us, celebrating the love of family and friends and being blessed to celebrate another year. Let us all keep those less fortunate and ill in our thoughts and prayers daily, giving thanks to all we have. So enjoy all your baking and my recipes this holiday season. Dark Chocolate Cranberry Cookies with Almonds are absolutely scrumptious and not to be left off your baking list.

God Bless and Merry Christmas!

Dark Chocolate Cranberry Cookies with Almonds

 

Dark Chocolate Cranberry Cookies with Almonds

1 ½ cups unbleached all-purpose flour

3/4 cup Hershey’s Special Dark Cocoa

1/2 t. baking soda

1/4 t. kosher salt

1/2 cup Karo dark corn syrup

1 large egg white

1 ½ t. pure vanilla extract

1 stick (1/2 cup) plus 6 T. unsalted butter, softened

1/3 cup granulated sugar

1/3 packed dark brown sugar

1 ¼ cups 62% or higher cacao dark chocolate chips or chunks

1 ¼ cups Cherry-infused Craisins

3/4 cup slivered almonds

8 oz. White Chocolate Candy Coating, melted for drizzling

 

Line two cookie sheets with parchment paper and set aside. In a medium mixing bowl, whisk together flour, cocoa, baking soda, and salt. In a large measuring cup, whisk together corn syrup, egg white, and vanilla until combined.

Using bowl of stand mixer on medium-high speed, beat together butter, granulated sugar, and brown sugar until light and fluffy. Reduce speed to low and slowly pour in syrup mixture. Add in flour mixture, mixing until almost combine. Next add in chocolate chips, Craisins, and almonds, mixing about 10 seconds until no flour pockets remain. Remove bowl from mixer and stir with large rubber spatula to ensure chocolate, Craisins and almonds are evenly distrusted. Place bowl in refrigerator to chill no longer than 30 minutes until slightly firm.

Heat oven to 375 degrees. Use a 2 T. cookie scoop to scoop cookie dough onto prepared cookie sheets, placing dough 2-inches apart. If desired use a 1 T. scoop for smaller cookies.

Bake cookies 9 – 11 minutes until puffed, slightly cracked and edges begin to set. Centers should still be soft. Cookies should appear underdone but that is what you want. Do Not Overbake! Let cookies cool 5 minutes on sheets before moving to wire racks to cool completely.

When cookies are completely cool, melt white chocolate candy coating and drizzle over cookies. Let chocolate set before storing in airtight containers.

 

Note: I double this cookie recipe to make about 5 dozen cookies.