Cranberry and dark chocolate cookies (v)

Soft, chewy, sweet and chocolatey, these cookies can also be made in a strawberry and white chocolate flavour variation.
Adapted from a recipe in Kris Holechek's The 100 Best Vegan Baking Recipes.
Makes about 15 cookies.

Original post (with pictures) here.

1/2 cup non-dairy spread, loosely packed (I used Nuttelex)
1/4 cup white sugar
1/4 cup brown sugar
1/2 tsp cornstarch
1 tbsp non-dairy milk (I used unsweetened almond)
1/2 tsp vanilla
1 cups plain flour
1/2 tsp baking soda
Pinch salt
1/4 cup roughly chopped dairy-free dark chocolate (~50g; I used chocolate medallions)
1/4 cup dried cranberries

1. Preheat your oven to 180'C (350'F) and line three baking trays with baking paper.
2. In a large bowl, beat together the non-dairy spread and sugars until light and fluffy. Add the cornstarch, milk and vanilla and beat briefly to combine.
3. Add the flour, baking soda and salt to the butter/sugar mix and stir through, mixing well to combine.
4. Add the dark chocolate pieces and cranberry pieces. Mix through.
5. Using your hands or a spoon, create heaped tablespoon sized balls of dough and place on the baking sheets, about 2 inches apart. Bake for 8 - 10 minutes, until cookies are golden at the edges but still soft in the centre (they will harden on standing). Allow to cool on the baking trays for 5 minutes and then transfer to a cooling rack.