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Preheat the oven to 375 degrees F.
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In a small microwave-safe bowl, melt the butter and chocolate chunks for about 45 seconds and whisk them until they melt and blend together. Add in the cocoa powder, almond meal (or flour) and baking powder, and whisk them well.
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In a large bowl, use a hand mixer and whip up the egg with the sugar and vanilla for at least 3 minutes and up to 5 minutes until it’s pale yellow in color and tripled in volume.
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Add in the melted chocolate mixture to the egg mixture and gently mix it in being careful not to deflate the egg mixture too much.
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Add the chocolate chips, cranberries, hazelnuts and fold them well with a spatula.
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Take a small ice cream scoop or tablespoon size spoon and scoop out tablespoon size of cookie dough on to a parchment lined baking sheet. Leave at least half an inch border around each cookie as it will spread.
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Bake for 10-12 minutes (depending on the size of your cookie) until the edges are set and cookies have spread and puffed a little. The center will still look soft. Cool them on the baking sheet for 2 minutes and serve warm or cold.