Step 1

Preheat oven to 350°F. Line 2 baking sheets with silicone baking mats or parchment paper. Set aside.

Step 2

In a medium bowl, combine the flour, cornstarch, baking soda, and salt. Set aside. In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until combined and creamy— about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed.

Step 3

Add the eggs and vanilla. Scrape down the sides and bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients into the wet ingredients in about 1/4 cup increments (for less mess) until just combined. The cookie dough will be thick and sticky.

Step 4

With the mixer on low, beat in the cranberries, almonds and chocolate chips. Gently roll balls of dough, 2 Tablespoons of dough each, into balls without compacting them. I find that using a cookie scoop works best— here's the one I own and LOVE. Bake for 11 minutes, until golden brown around the edges. The cookies will look soft.

Step 5

Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling. If desired, while the cookies are still warm, press a few extra cranberries and chocolate chips into the tops. Cookies stay fresh covered at room temperature for up to 1 week.