If you’re a crispy chocolate chip cookie fan, this is the one for you! Since it’s hugs ‘n’ kisses month, why not add cherry and almonds to the beloved chocolate chipper?!
PrintCherry Chocolate Chip Almond Cookies
Cherry and chocolate are a match made in flavor heaven, but upping the anty to include almond…well, that’s a trifecta of tastiness in this crunchy chocolate chipper!
- Prep Time: 15 Minutes
- Cook Time: 18 Minutes
- Total Time: About 45-55 Minutes
- Yield: 18–24 Cookies 1x
Ingredients
8 T. (1 stick) unsalted butter, at room temperature
1/2 c. shortening
1 c. light brown sugar, packed
1/2 c. sugar
1/2 tsp. almond extract
3/4 tsp. salt (table, kosher or sea)
1 T. vinegar, white or cider
1 large egg, at room temperature
1 tsp. baking soda
2 c. all-purpose flour
1 c. dried cherries
1 c. semisweet chocolate chips
1 c. sliced almonds, toasted*
Instructions
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or Silpat liners. Set aside.
Using a standing or hand-held mixer, combine butter, shortening, sugars, almond extract, salt and vinegar. Beat until light and fluffy, about 5 minutes. Beat in egg until evenly combined. Stir in baking soda and flour until just combined. Then stir in cherries, chocolate chips and toasted almonds.
Using a #20 or #24 (3 T. size) ice cream scoop, place dough about 2 inches apart on prepared baking sheets. Bake for 16-18 minutes or until golden brown. Remove from oven to cooling racks.
Notes
*To toast, place almonds in a single layer on a baking sheet into a 350 degree F oven. Stir occasionally and toast until faintly browned and fragrant, about 5-7 minutes. Watch to avoid burning.
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