Description
Delight in these chewy and flavorful cherry almond chocolate chip cookies, perfectly baked to a golden edge with a soft center. Combining the sweetness of dried cherries, nutty crunch of sliced almonds, and rich semi-sweet chocolate chips, these cookies make an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Add-ins
- 1 cup dried cherries, chopped
- 1/2 cup sliced almonds
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Set this mixture aside; it will be gradually added to the wet ingredients.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, about 2–3 minutes. This aerates the dough to create a tender texture.
- Add Egg and Extracts: Beat in the large egg, vanilla extract, and almond extract to the creamed butter and sugar, mixing until fully incorporated and smooth.
- Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients while mixing, ensuring just to combine to avoid overworking the dough which can cause toughness.
- Fold in Add-ins: Gently fold in the chopped dried cherries, sliced almonds, and chocolate chips using a spatula. Be careful not to overmix to preserve texture and distribute ingredients evenly.
- Form Cookie Dough Balls: Using a tablespoon or cookie scoop, form dough balls and place them about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes or until the edges are golden brown and the centers remain soft and slightly underbaked for chewiness.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring to a wire rack to cool completely. This step helps prevent breaking apart.
- Serve or Store: Enjoy the cookies warm or store them in an airtight container for up to one week. These cookies freeze well, making them perfect for advance preparation.
Notes
- For softer cookies, remove from oven slightly before edges brown.
- Ensure butter is properly softened for easy creaming.
- Cookies can be stored in an airtight container at room temperature for up to a week or frozen for longer storage.
- Almond extract enhances the flavor but can be omitted if unavailable.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
