Description
These delicious cherry almond chocolate chip cookies are perfectly soft and chewy with a delightful mix of dried cherries, sliced almonds, and semi-sweet chocolate chips. Easy to prepare and bake, they make a perfect treat for any occasion, offering a balance of fruity, nutty, and chocolaty flavors.
Ingredients
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 this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter with the granulated sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Add Egg and Extracts: Incorporate the large egg, vanilla extract, and almond extract into the creamed butter and sugar. Beat the mixture until all ingredients are well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Add-ins: Gently fold the chopped dried cherries, sliced almonds, and semi-sweet chocolate chips into the dough using a spatula, ensuring they are evenly distributed without overmixing.
- Form Dough Balls: Use a tablespoon or cookie scoop to form dough balls, placing them about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges turn golden brown while the centers remain soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly.
- Serve and Store: Serve the cookies warm or store them in an airtight container for up to one week. They also freeze well for longer storage.
Notes
- Do not overmix the dough after adding the dry ingredients to keep the cookies tender.
- Spacing the dough balls about 2 inches apart ensures even baking and prevents sticking.
- Cookies can be stored in an airtight container at room temperature for up to one week or frozen for longer shelf life.
- Using parchment paper or silicone mats helps prevent cookies from sticking to the baking sheets.
- For extra flavor, feel free to toast the sliced almonds lightly before adding them to the dough.
