Cherry Chocolate Chip Cookies that are a must try!
These cherry chocolate chip cookies are a perfect twist on the classic chocolate chip cookie. With dark chocolate chips, tart dried cherries, and almond extract mixed into a classic vanilla cookie dough they are out of this world!
Full Recipe with step by step instructions and tips head to the blog: https://www.bostongirlbakes.com/dark-...
Ingredients
3 ⅔ cups (440 g) all purpose flour spooned and leveled
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons salt
1 ¼ cups (283 g, 2 1/2 sticks) unsalted butter softened to room temperature
1 ¼ cups (266 g) packed light brown sugar
1 cup plus 2 tablespoons (221 g) granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup (142 g) dried cherries
2 cups (340 g) semis-sweet or bittersweet chocolate chips
Instructions
In a medium bowl, whisk flour, baking soda, baking powder, and salt together. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter, white sugar, and brown sugar together until very light and fluffy about 5 minutes. You can also use a hand mixer and mix together in a large bowl.
Add eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extract. Be sure to scrape down the bowl as needed.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir in cherries and chocolate pieces in and stir in gently.
Cover mixing bowl and refrigerate for 24 hours, up to 72 hours.
When ready to bake, preheat oven to 350℉ (180℃). Line a baking sheet with parchment paper or a nonstick baking mat.
Take the dough out and let it sit at room temperature to soften before you try to scoop the dough. Scoop into 1-inch balls (about 1 1/2 tablespoons) and place about 2 inches apart onto your cookie sheet.
Bake until golden brown but still soft, 10-12 minutes. Edges should be set, and top is golden brown, the middle may still look slightly underdone. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
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