Description
Delight in these delicious cherry almond chocolate chip cookies with a perfect balance of sweet dried cherries, crunchy sliced almonds, and melty semi-sweet chocolate chips. Soft and chewy on the inside with golden edges, these cookies are easy to make and perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp 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 prepare for baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside this dry mixture.
- Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.
- Add wet ingredients: Beat in the egg, vanilla extract, and almond extract into the butter mixture until fully combined for a smooth batter.
- Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overmixing.
- Fold in add-ins: Gently fold in chopped dried cherries, sliced almonds, and semi-sweet chocolate chips using a spatula, ensuring even distribution without overworking the dough.
- Form dough balls: Use a tablespoon or cookie scoop to portion dough balls, placing them about 2 inches apart on the prepared baking sheets for consistent baking.
- Bake cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown while the centers remain soft and chewy.
- Cool cookies: Allow cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely for best texture.
- Serve and store: Enjoy cookies warm or store in an airtight container for up to one week. These cookies can also be frozen for longer storage.
Notes
- Do not overmix the dough to keep cookies tender and chewy.
- Chilling the dough for 30 minutes can help prevent spreading during baking.
- Ensure butter is softened, not melted, for proper creaming.
- You can substitute dried cranberries for dried cherries if preferred.
- For a nut-free version, omit the sliced almonds or replace with seeds.
- Cookies freeze well; thaw at room temperature before serving.
