Cherry Chocolate Chip Cookies

cherry chocolate chip cookies on a cutting board

Print Recipe

5 from 5 votes

Chocolate chip cookie with almond extract and dried cherries!

Prep Time20

Cook Time15

Chilling Time1

Total Time1 35

Course: Dessert

Cuisine: American

Servings: cookies (or 18 large ones)

Calories: 222kcal

Author: Heather Perine

Ingredients

3 ⅔ cups (440 g) all purpose flour spooned and leveled
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons salt
1 ¼ 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 (142 g) dried cherries
2 cups (340 g) semis-sweet or bittersweet chocolate chips

Instructions

In a medium bowl, whisk flour, baking soda, baking powder, and salt together. Set aside. 3 ⅔ cups (440 g) all purpose flour 1 ¼ teaspoons baking soda 1 ½ teaspoons baking powder 1 ½ teaspoons salt
In the bowl of a stand mixer fitted with a paddle attachment, cream butter, white sugar, and brown sugar together until very light and fluffy about 5 minutes. You can also use a hand mixer and mix together in a large bowl. 1 ¼ cups (283 g, 2 1/2 sticks) unsalted butter 1 ¼ cups (266 g) packed light brown sugar 1 cup plus 2 tablespoons (221 g) granulated sugar
Add eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extract. Be sure to scrape down the bowl as needed. 2 large eggs 1 teaspoon vanilla extract 1 teaspoon 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. 1 cup (142 g) dried cherries 2 cups (340 g) semis-sweet or bittersweet chocolate chips
Cover mixing bowl and refrigerate for 24 hours, up to 72 hours.
When ready to bake, preheat oven to 350℉ (180℃). 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 (about 1 1/2 tablespoons) and place about 2 inches apart onto your cookie sheet.
Bake until golden brown but still soft, 10-12 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.

Notes

Storage: These cookies will stay fresh covered at room temperature in an airtight container or a resealable plastic bag for up to 1 week.
Freezing: Make and scoop the cookie dough onto the prepared baking sheet. Freeze the cookies on the sheet until solid, then store in an air-tight ziplock bag or container. Bake straight from frozen, just add 1-3 minutes of extra baking time. You can also freeze any leftover baked cookies. Cool baked cookies thoroughly, then freeze until solid. Store in an air-tight freezer bag or container. Thaw at room temperature or microwave for a few seconds to re-warm.

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