Ingredients:

  • 2 cups + 2 Tablespoons (265g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup (12 Tablespoons; 170g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 6 ounces (170g) bittersweet chocolate, coarsely chopped
  • 3/4 cup (105g) dried cranberries
  • 1/2 cup (55g) sliced, slivered, or chopped almonds

Instructions:

  1. In a medium bowl, whisk together flour, baking soda, cornstarch, cinnamon, and salt. Set aside.
  2. In a large bowl, beat softened butter, brown sugar, and granulated sugar until smooth and creamy.
  3. Beat in the egg and vanilla extract until well combined. Scrape down the bowl as needed.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
  5. Stir in the chopped chocolate, dried cranberries, and almonds until evenly distributed.
  6. Cover the dough tightly and refrigerate for at least 2 hours (up to 4 days).
  7. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop or roll cookie dough into balls and place on prepared baking sheets, leaving space between each cookie.
  9. Bake for 11-13 minutes, or until the edges are lightly browned and the centers still appear soft.
  10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.