Description
These soft and chewy cookies are packed with the flavors of sweet cherries, nutty almonds, and rich chocolate. They’re perfect for holidays, gifting, or just indulging in a delicious treat!
Ingredients
Units
Scale
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 3/4 cups (220g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (120g) dried cherries, chopped
- 1/2 cup (60g) chopped almonds (toasted, optional)
- 3/4 cup (120g) semi-sweet or dark chocolate chips
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars:
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
- Add the Wet Ingredients:
- Mix in the egg, vanilla extract, and almond extract until well combined.
- Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Incorporate the Mix-Ins:
- Fold in the chopped dried cherries, almonds, and chocolate chips with a spatula until evenly distributed.
- Shape the Cookies:
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. Avoid overbaking to keep the cookies soft.
- Cool and Serve:
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra almond flavor, sprinkle sliced almonds on top of the cookies before baking.
- Substitute dark chocolate chunks or white chocolate chips for variety.
- Store cookies in an airtight container at room temperature for up to 5 days.