This is my third year participating in the Great Food Blogger Cookie Swap!
In its fourth year, the Great Food Blogger Cookie Swap helps raise money for Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.
In the past, I’ve made Hot Cocoa Cookies and Oatmeal, Chocolate Chip, and Pecan Cookies so I decided to do another spin on Chocolate Chip Cookies this year!
I adapted a recipe from Sally’s Baking Addiction. She has these fantastic Soft Baked cookies on her blog, and I used her Soft Baked White Chocolate Chip Cranberry Cookies as the inspiration for this recipe. The secret to these soft and chewy cookies is the addition of cornstarch.. who would’ve thought??
I changed Sally’s original recipe just a touch, adding dark chocolate chips instead of white, using light brown sugar instead of dark, and substituting in almond extract for the vanilla extract. If you’re looking for some baking inspiration this holiday, absolutely check out Sally’s Baking Addiction, you won’t be disappointed!
Ingredients:
- 3/4 cup (1 ½ sticks) unsalted butter, softened to room temperature
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons almond extract
- 2 cups all-purpose flour
- 1 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup dark chocolate chips
- 3/4 cup dried cranberries
