Cranberry Almond Chunk Cookies

cranberry almond chunk cookie, a cookie dotted with chunks of almond paste and dried cranberries

• 2 cups (250 grams) all-purpose flour

• 1 teaspoon baking powder

• 3/4 teaspoon baking soda

• 1/2 teaspoon fine salt

• 3/4 cup dried cranberries, preferably reduced sugar

• 4 oz. almond paste, cut into chunks similar in size to the dried cranberries

• 1/2 cup (100 grams) sugar

• 1/2 cup (110 grams) packed light or dark brown sugar

• 1/2 cup plus 1 tablespoon canola, grapeseed, or any other neutral oil

• 1/4 cup plus 1 tablespoon water

1. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the dried cranberries and almond paste chunks to the flour mixture and toss to coat.

2. In a separate large bowl, whisk the sugars briskly with the canola oil and water until smooth and incorporated, about 2 minutes.

3. Add the flour mixture to the sugar mixture, and then stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.

4. Cover with plastic wrap. Refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step.

5. Preheat the oven to 350° F. Line two rimmed sheet pans with parchment paper. Remove dough from the refrigerator and use an ice cream scoop or a spoon to portion dough into 2-inch mounds. Freeze the balls of dough for 10 minutes before baking as the cookies will retain their shape better while baking.

6. Bake for 12 to 13 minutes, or until the edges are just golden. Do not overbake.

7. Let cool completely before serving.