Description
These Cherry & Almond Chocolate Chip Cookies combine sweet maraschino cherries, crunchy almonds, and rich chocolate chips for a festive and delightful holiday treat. Perfect for sharing, these cookies boast a chewy texture with a perfect balance of sweetness and nuttiness.
Ingredients
Scale
Wet Ingredients
- 1 cup Salted Butter (softened)
- 1 cup Granulated Sugar
- 1 cup Dark Brown Sugar
- 2 teaspoons Vanilla Extract (use high-quality)
- 1 teaspoon Almond Extract
- 1 large Egg
Dry Ingredients
- 3 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
Add-ins
- 1 cup Chocolate Chips (Milk/Semi-sweet)
- 4 ounces Chopped Bittersweet Chocolate
- 1 cup Chopped Pitted Maraschino Cherries (well-dried)
- 1 cup Chopped Almonds (slivered or blanched)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature while you prepare the dough.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. This will evenly distribute the leavening and seasoning in the dough.
- Cream Butter and Sugars: Cream the softened salted butter with granulated sugar and dark brown sugar using a mixer for about 2 minutes until the mixture becomes light and fluffy. Then add in the vanilla and almond extracts.
- Add Egg: Mix in the large egg until fully integrated, scraping down the sides of the bowl as needed to ensure even incorporation.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing gently until well combined but careful not to over-mix to keep the cookies tender.
- Fold in Add-ins: Gently fold in the chocolate chips, chopped almonds, and cherries making sure they are evenly distributed throughout the dough.
- Chill Dough: Scoop the dough into balls using a cookie scoop or spoon, then chill in the refrigerator for at least 1 hour to firm up the dough and prevent excessive spreading during baking.
- Arrange and Bake: Place the chilled dough balls on a parchment-lined baking sheet, leaving enough space between each. Bake for 10-12 minutes until the edges turn lightly golden.
- Cool: Let the cookies cool on the baking sheet for about 10 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Make sure the maraschino cherries are well-dried to avoid adding excess moisture to the dough.
- Use high-quality extracts for enhanced flavor.
- Chilling the dough helps control spreading and improves flavor development.
- Store cookies in an airtight container to maintain freshness for up to one week.
- You can substitute slivered almonds with chopped walnuts or pecans if preferred.
