Dark Chocolate Cranberry Almond Cookies

sallysbakingaddiction.com

Brenda Shular Smith

2 cups + 2 Tablespoons ( 265g) all-purpose flour ( spoon & leveled)

1 teaspoon baking soda

1 teaspoon cornstarch

½ teaspoon ground cinnamon

½ teaspoon salt

¾ cup (1.5 sticks or 170g) unsalted butter, softened to room temperature

¾ cup (150g) packed light brown sugar

¼ cup ( 50g) granulated sugar

1 large egg, at room temperature

1 and ½ teaspoons pure vanilla extract

6 ounces ( 170g) bittersweet chocolate, coarsely chopped*

¾ cup ( 105g) dried cranberries

½ cup ( 55g) sliced, slivered, or chopped almonds (I used closer to ⅔ cup)*

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