Why You’ll Love This Recipe
- Flavor Harmony: The combination of sweet chocolate, tangy cherries, and nutty almonds creates a balanced and irresistible taste.
- Texture Delight: Enjoy the contrast between the soft, chewy centers and the crunchy almond bits in each bite.
- Versatility: Ideal for festive occasions, gift-giving, or simply satisfying a sweet tooth at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter, softened
- Granulated sugar
- Brown sugar, packed
- Large eggs
- Pure vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Dried cherries, chopped
- Semi-sweet chocolate chips
- Slivered almonds, toasted
Directions
- Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Toast the Almonds: In a dry skillet over medium heat, toast the slivered almonds until lightly browned and fragrant. Set aside to cool.
- Mix the Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Form the Dough: Gradually add the dry mixture to the wet ingredients, mixing just until combined. Fold in the chopped dried cherries, semi-sweet chocolate chips, and toasted slivered almonds.
- Shape the Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Yield: Approximately 24 cookies
- Preparation Time: 20 minutes
- Cooking Time: 10-12 minutes per batch
- Total Time: Approximately 45 minutes
Variations
- Dark Chocolate Lovers: Substitute semi-sweet chocolate chips with dark chocolate chunks for a more intense flavor.
- White Chocolate Twist: Replace semi-sweet chocolate with white chocolate chips for a sweeter profile.
- Nut-Free Option: Omit the almonds if you prefer or have a nut allergy; the cookies will still be delicious.
Storage/Reheating
- Storage: Store the cooled cookies in an airtight container at room temperature for up to a week.
- Freezing: Place cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
- Reheating: To enjoy warm cookies, heat them in a preheated 300°F (150°C) oven for about 5 minutes or microwave for 10-15 seconds.
FAQs
1. Can I use fresh cherries instead of dried cherries?
Fresh cherries contain more moisture, which can affect the cookie’s texture. It’s best to use dried cherries for this recipe.
2. How can I prevent the cookies from spreading too much?
Ensure your butter is softened, not melted, and avoid overmixing the dough. Chilling the dough for 30 minutes before baking can also help control spreading.
3. Can I substitute the almonds with a different nut?
Yes, chopped walnuts or pecans can be used as alternatives to almonds.
4. Is it necessary to toast the almonds?
Toasting enhances the almonds’ flavor and adds a pleasant crunch, but it’s optional.
5. Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 48 hours before baking.
6. What type of chocolate works best in this recipe?
Semi-sweet or dark chocolate chips are recommended, but you can use your preferred chocolate variety.
7. How do I ensure the cookies stay soft?
Avoid overbaking and store them in an airtight container with a slice of bread to maintain moisture.
8. Can I add oats to this recipe?
Adding oats will change the texture, turning them into more of an oatmeal cookie. If you prefer that, you can replace a portion of the flour with oats.
9. Are these cookies suitable for shipping?
Yes, their sturdy texture makes them good candidates for shipping.
10. Can I use almond extract instead of vanilla extract?
Yes, almond extract can enhance the almond flavor in the cookies.
Conclusion
Cherry Almond Chocolate Cookies are a delightful treat that combines the richness of chocolate, the tartness of cherries
Cherry Almond Chocolate Cookies
- Total Time: 45 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Enjoy the rich blend of semi-sweet chocolate, tart dried cherries, and crunchy toasted almonds in these Cherry Almond Chocolate Cookies. Perfect for holiday gatherings, gift-giving, or everyday indulgences, these cookies offer a harmony of flavors and textures that will delight your taste buds.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup dried cherries, chopped
- 1 cup semi-sweet chocolate chips
- ¾ cup slivered almonds, toasted
Instructions
- Prepare Oven: Preheat to 350°F (175°C). Line baking sheets with parchment paper.
- Toast Almonds: In a dry skillet, toast slivered almonds over medium heat until lightly browned. Cool.
- Mix Wet Ingredients: Cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla extract.
- Combine Dry Ingredients: Whisk together flour, baking soda, baking powder, and salt in a separate bowl.
- Form Dough: Gradually add dry ingredients to wet mixture, mixing until combined. Fold in cherries, chocolate chips, and toasted almonds.
- Shape Cookies: Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake: Bake for 10-12 minutes, until edges are golden but centers are soft.
- Cool: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
- Storage: Keep cookies in an airtight container at room temperature for up to a week.
- Freezing: Store frozen cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature.
- To Prevent Spreading: Chill the dough for 30 minutes before baking.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
