Chocolate Cherry Almond Cookies
Soft chocolate cookies are chock-full of tart dried cherries, chopped almonds and chocolate chunks. These Chocolate Cherry Almond Cookies are so chocolatey with bits of crunchy almonds and tangy cherries. They're perfect for any occasion, but especially great for the holidays.
Servings: 24 cookies
Ingredients
- 2 1/3 cups all-purpose flour
- 3/4 cups cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoons salt
- 2 1/2 sticks butter room temp (1 1/4 cup)
- 1 cup granulated sugar
- 1 cup dark brown sugar firmly packed
- 1 egg large
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cups Bittersweet chocolate chunks/chips + extra for topping
- 3/4 cups semi-sweet chocolate chunks/chips + extra for topping
- 2/3 cups almonds chopped (unsalted)
- 2/3 cups dried tart cherries roughly chopped
Instructions
- Prep your work area by preheating the oven to 350 degrees F. Line baking sheet with parchment paper or coat with nonstick spray.
- In a medium bowl combine the dry ingredients: flour, cocoa powder, baking soda, and salt.
- In a mixing bowl cream the butter and sugars. Beat for a few minutes until the butter is creamed. Add the egg and both extracts and mix together, continue mixing until the texture is light and fluffy, about 4-5 minutes.
- To the mixer, add the flour mixture in portions and continue mixing until just combined, batter will be very thick.
- Add the dark and milk chocolates, cherries and almonds and mix until combined.
- Use a cookie scoop to drop the cookies 2 inches apart, shaping them into balls.
- Bake for 9 minutes in total. Around 7 minutes, open oven and top each cookie with more chocolate chunks, then return to the oven to finish baking.
- Allow cookies to set-up and cool for 10 minutes on the cookie sheet before transferring to cooling rack. Sprinkle with fleur de sel if desired.
Notes
For a softer cookie, refrigerate the dough for 1 hour first.
Chocolate cherry almond cookies were adapted from Kathleen King.