1-First, whisk the dry ingredients together in a medium bowl: 2 cups plus 2 tablespoons of all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cornstarch, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt. This step blends everything uniformly for a sturdy cookie base.

2-Next, in a separate bowl, beat the softened unsalted butter with the sugars until creamy, which takes about 2 minutes, then add the egg and vanilla extract and mix until fully combined.

3-Gradually blend the dry mixture into the wet ingredients on low speed to form a uniform dough without overmixing. Fold in the coarsely chopped dark chocolate, dried cranberries, and sliced almonds to distribute them evenly. Cover the dough and chill it for at least 2 hours or up to 4 days for optimal texture; if it’s chilled longer, let it sit at room temperature for 30 minutes before proceeding.

4-Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper. Scoop the dough into 1.5 tablespoon balls, placing them 3 inches apart on the sheets. Bake for 11-13 minutes until the edges turn golden while the centers stay soft, then cool for 5 minutes on the sheets before moving to wire racks.

5-Optionally, press extra chocolate or cranberries onto the warm cookies for a polished look.