Cherry 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.
Find it online: https://gloveboxeats.com/?p=10560