These dark chocolate cherry almond cookies are a perfect twist on the classic chocolate chip cookie. With dark chocolate chips, tart dried cherries, and almond extract mixed into a classic vanilla cookie dough they are out of this world!
Recipe Update: I originally added a vanilla pudding mix to these cookies, but found it didn’t mix all the way in. If you want to add some I would recommend only about 2 tablespoons or the pudding mix, or if adding more may want to try reduce the amount of flour added (but I haven’t tested it this way).
When it comes to chocolate chip cookies, I can’t say no. But once in awhile, it’s fun to mix up the classic. So instead of semi-sweet chocolate chips, let’s use dark chocolate chips. Let’s add in some tart, chewy dried cherries, and a little almond extract as well.
This is a combination that you are going to love.
I got the inspiration from my favorite scone flavor that I used to bake up when I worked at a bakery. Whenever there were leftovers, I took them home. So I thought why not try it in a cookie?
This cookie starts with combining your dry ingredients- flour, baking soda, baking powder, salt, and vanilla pudding mix. To make them extra soft I added in vanilla pudding mix. If you don’t have them on hand you could always add 2 Tablespoons of cornstarch as well. You simply want to whisk these together and set them aside.
In your stand mixer, you want to them cream your room temperature butter and sugar. It’s important to cream this long enough so that it’s light and fluffy. Creaming incorporates air into your cookie dough which helps give them lift. So make sure you cream long enough!
Now you need to after creaming add your room temperature eggs and extracts. If you need to bring your eggs to room temperature quickly, simply place them in a bowl of warm water for 10 minutes.
Then you want to add your flour mixture. Be sure not to over mix at this point. I like to finish stirring the flour in by hand at the end with a rubber scraper. This ensures I do not over mix if I’m using my stand mixer.
The key to these cookies is chilling the dough. This helps to firm the up the butter so they spread less and intensifies the flavor. So you end up with soft, thick, and chewy cookies. Cookie trifecta if you ask me.
Scoop the dough and place on a parchment lined cookie sheet. Then wrap the whole sheet in plastic wrap and place in your refrigerator for 24 hours.
Then when ready to bake, simply place the cookies on your cookie sheet and bake! You could also freeze them at this point. Allow the cookies to freeze solid first on the cookie sheet, then pop them into a zip-loc bag, ready to bake whenever you want. Simply add on a few minutes of baking time if they are frozen.
To Make These Cookies a few tips:
- Use room temperature ingredients– such as your butter and eggs. Room temperature ingredients incorporate better with each other.
- Refrigerate your dough for at least 24 hours up to 72 hours. Be sure to scoop the dough first and scoop tall cookies. I scooped tall cookies. I place a 1-inch cookie on top of another 1-inch cookie to make a tall 2-inch cookie that bakes up perfectly.
- Rotate your cookies in the oven halfway through baking to ensure even baking.
Listed below are the essentials to make these cookies. These are all products I own and recommend. These are links that will re-direct you to Amazon. If you decide to make a purchase, I will receive a small commission, that costs you nothing extra. That commission helps to continue to make this blog amazing and crank you crazy good recipes! So thank you in advance!
To Makes These Cookies You Will Need:
- Durable heavy duty aluminum cookie sheets (these Chicago Metallic ones are my fav)
- Cooling Racks
- Mixing bowls (these Pyrex bowls are my go to)
- Liquid Measuring Cup
- Dry Measuring Cups and measuring spoons
- 1-inch cookie scoop
Is there anything better than a warm cookie in your hand? Yea, I didn’t think so.
Happy baking everyone!
Dark Chocolate Cherry Almond Cookies
- 3 2/3 cups all purpose flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 1 1/4 cups (283 g, 2 1/2 sticks) unsalted butter softened to room temperature
- 1 ¼ cups (266 g) packed light brown sugar
- 1 cup plus 2 tablespoons (221 g) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup dried cherries
- 2 cups (340 g) semis-sweet or bittersweet chocolate chips
- Whisk flour, baking soda, baking powder, and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
- Add eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extract.
- Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir in cherries and chocolate pieces in and stir in gently.
- Cover mixing bowl and refrigerate for 24 hours, up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
- Take the dough out and let it sit at room temperature to soften before you try to scoop the dough. Scoop into 1-inch balls (or double the amount for really BIG giant cookies!) and place about 2 inches apart onto your cookie sheet.
- Bake until golden brown but still soft, 12 to 15 minutes. Edges should be set, and top is golden brown, the middle may still look slightly underdone. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Or freeze for up to 3 months.