Chocolate, Cherry, and Almond Cookies
Soft and chewy, these cookies are bursting with the flavor of toasted almond, the tart-sweetness of juicy cherries, and the bittersweet notes of dark chocolate. Yields 16-18 cookies
Servings
16-18cookies
Cook Time
15-18minutes
Servings
16-18cookies
Cook Time
15-18minutes
Ingredients
Instructions
  1. In the bowl of a stand mixer, or with a hand mixer, cream together the butter and sugars until light and fluffy–about 3-5 minutes. Meanwhile, in a separate bowl, whisk together the flour, almond flour, salt, and baking soda; set aside.
  2. Once the butter and sugars are ready, add in the egg and almond extract, mixing between each addition until fully combined.
  3. Add the dry ingredients, half at a time, mixing until the dough just comes together. Fold in the chopped almonds, dark chocolate, and cherries. Leave the dough to chill in the refrigerator at least 30 minutes.
  4. Preheat the oven to 325°F and line a baking sheet or two with parchment paper. Using an ice cream scoop or a large spoon, drop the dough onto the prepared sheets. Bake 15-18 minutes until the bottoms turn a light golden brown. Allow to cool on the baking sheet for about 3 minutes before transferring over to a wire rack or cool baking sheet.
Recipe Notes

To toast the almonds: preheat the oven to 350°F and line baking sheet with foil or parchment paper.  Line the tray with the whole almonds and toast 5-10 minutes, stirring occasionally, until the almonds are toasted.  If you can smell them, you’ve gone too far!  (This can also be done in a toaster oven).  Once cool, chop or smash with a rolling pin.

*For some reason, I love these cookies most when they’re just slightly under-baked.  The middle is perfectly soft and chewy yet you still get a slight crunch when you bite into it.  Plus, the cherries almost seem as if they’ve been rehydrated once you bite into them and that slightly tart juiciness mixes with the toasted almond and the dark chocolate so beautifully.

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