Dark Chocolate Cherry Almond Cookies
Chocolate chip cookie with almond extract and dried cherries!
Servings: 36 cookies (or 18 large ones)
Ingredients
- 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
Instructions
- 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.
Notes
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).