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Bittersweet Chocolate Chunk Cranberry Cookies
Fruity, nutty, chocolaty – these morsels have it all. For a contrast in flavor and added crunch, top with coarse salt before baking.
Preheat oven to 350°F; line a baking sheet with parchment. Beat the sugar and butter with an electric mixer until combined. Add egg and vanilla; beat on high until smooth and pale tan in color. Add flour, soda and salt; stir until a dough forms. Stir in chocolate and cranberries.
Drop by heaping tablespoonful’s onto prepared baking sheet, about 1” apart. Flatten cookies to about 2 ½“ in diameter. Sprinkle with salt, if desired. Bake at 350F for 10 minutes or until golden brown. Transfer to a rack to cool. Repeat with remaining dough.
- ¼ cup packed light brown sugar
- 2 Tbsp. butter, softened
- 1 egg
- 1 tsp. vanilla extract
- 2 cups Blue Diamond Almond Flour
- ½ tsp. baking soda
- ¼ tsp. salt
- ½ cup bittersweet Chocolate Chunks
- ¼ cup dried, sweetened cranberries
- Coarse sea or kosher salt, if desired
Included in this recipe