Description
Delight in these chewy and flavorful cookies packed with dried cherries, sliced almonds, and semi-sweet chocolate chips. Perfectly balanced with a hint of almond extract, these homemade treats are baked to golden perfection, making them an ideal snack or dessert for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Add-ins
- 1 cup dried cherries, chopped
- 1/2 cup sliced almonds
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside as you’ll gradually add it to the wet ingredients.
- Cream the Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar until the mixture becomes light and fluffy, which should take about 2 to 3 minutes.
- Add Wet Ingredients: Beat in the large egg, followed by the vanilla and almond extracts, mixing thoroughly to achieve a smooth and uniform batter.
- Combine Dry and Wet Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies tender.
- Fold in the Add-ins: Carefully fold in the chopped dried cherries, sliced almonds, and semi-sweet chocolate chips using a spatula, ensuring an even distribution without overworking the dough.
- Shape the Cookies: Using a tablespoon or cookie scoop, form dough balls and place them approximately 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake to Perfection: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges turn a golden brown while the centers remain soft. This will give you a chewy texture inside.
- Cool and Serve: Let the cookies cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely before serving or storing.
- Enjoy: Serve these cookies warm or store them in an airtight container for up to one week. They also freeze well for longer storage.
Notes
- You can substitute dried cherries with dried cranberries or raisins if desired.
- For a nuttier flavor, toast the sliced almonds before folding them into the dough.
- Ensure butter is softened to room temperature for easier creaming.
- If you prefer smaller cookies, adjust baking time accordingly to prevent over-baking.
- These cookies freeze beautifully; thaw them at room temperature before serving.
