These Cherry & Almond Chocolate Chip Cookies are a tasty treat! Sweet cherries and crunchy almonds come together with chocolate chips for a fun mix of flavors.
Making these cookies is a breeze, which is great because I can nibble on the dough without guilt! Don’t judge me; you know you do it too! 😉
I love how the cherries add a burst of sweetness while the almonds bring a nice crunch. Perfect with a glass of milk or just on their own for a delightful snack!
Ingredients & Substitutions
Butter: Unsalted butter gives you control over the saltiness. If you’re out, feel free to use margarine or coconut oil for a dairy-free option. Just ensure it’s softened to blend well with sugars.
Sugars: The mix of granulated and light brown sugar adds depth to flavor. If you’re looking to cut down on sugar, try using coconut sugar. It has a similar texture and adds a slight caramel taste.
Dried Cherries: They’re a star in this cookie! If you don’t have any, you can swap with dried cranberries or raisins. They’ll still bring sweetness and chewiness.
Sliced Almonds: Almonds add a lovely crunch. If you want a nut-free version, you could try sunflower seeds or even pumpkin seeds as a substitute. If you love nutty flavors, you can also use chopped walnuts.
Flaky Sea Salt: This adds a finishing touch that enhances flavors. However, if you don’t have flaky salt, regular table salt works, but use much less, as it’s more potent.
What’s the Best Way to Cream Butter and Sugars?
Creaming butter and sugars together is key to fluffy cookies! This step incorporates air into the mixture, helping cookies rise. Here’s how to do it right:
- Start with softened butter (not melted) in a large bowl, then add both sugars.
- Use an electric mixer on medium speed for about 2-3 minutes until it’s light in color and fluffy.
- Remember to scrape down the sides of the bowl to incorporate all the butter.
Take your time with this step; it’s crucial for a perfect cookie texture!
How Do I Know When Cookies Are Done Baking?
Timing is essential when baking cookies. To check if your cookies are ready:
- Keep an eye on the edges – they should be golden brown.
- Check the center – it may look slightly soft but will firm up as it cools.
- If you’re unsure, you can do a quick poke. If they spring back, they’re done! Bake them longer only if the edges are pale.
This helps ensure that your cookies stay chewy in the middle while having crispy edges.
How to Make Cherry & Almond Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chunks or chips
- 1 cup dried cherries, sliced or halved if large
- 1/2 cup sliced almonds (plus extra for topping)
For Topping:
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This delicious cookie recipe will take about 20 minutes to prep and 10-12 minutes to bake, plus cooling time. Total time is roughly 30-40 minutes, making it a quick and tasty treat to enjoy!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). This ensures it’s hot and ready for your cookies. While it heats up, line two baking sheets with parchment paper or silicone mats. This prevents the cookies from sticking and makes for easy cleanup!
2. Creaming the Butter and Sugars:
In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar. Mix on medium speed until the mixture is light and fluffy, which should take about 2-3 minutes. This step is important for fluffy cookies!
3. Adding the Eggs and Vanilla:
Next, add the eggs one at a time to the butter mixture. Beat well after each addition to make sure they’re fully incorporated. Then, mix in the vanilla extract, which adds a lovely flavor to your cookies.
4. Mixing the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps evenly distribute the leavening agent and salt in the dough.
5. Combining Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet mixture, mixing just until everything is combined. Be careful not to overmix, as this can make the cookies tough.
6. Fold in the Good Stuff:
Now for the fun part! Gently fold in the dark chocolate chunks, dried cherries, and sliced almonds until they are evenly distributed throughout the cookie dough.
7. Scooping the Dough:
Using a rounded tablespoon, scoop the dough onto the prepared baking sheets. Leave about 2 inches between each scoop to allow for spreading during baking.
8. Topping the Cookies:
If you have extra slices of almonds or chocolate chunks, press a few into the top of each cookie dough ball. Then, sprinkle a pinch of flaky sea salt on top. This adds a nice contrast to the sweetness!
9. Baking the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes. You want the edges to be golden while the centers should still look slightly soft. They will continue to cook a bit as they cool!
10. Cooling Down:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then, carefully transfer the cookies to wire racks to cool completely.
11. Enjoying Your Cookies:
Once your cookies are cool, they’re ready to enjoy! Store any leftovers in an airtight container for up to a week. Happy baking!
Can I Use Add-Ins Other Than Chocolate Chips and Cherries?
Absolutely! Feel free to get creative with add-ins. You can substitute the chocolate chips with white chocolate, peanut butter chips, or butterscotch chips. For the cherries, try dried cranberries, raisins, or even chopped nuts for an extra crunch!
Can I Chill the Dough Before Baking?
Yes, chilling the dough is a great option! If you prefer thicker cookies, wrap the dough in plastic wrap and refrigerate for at least 30 minutes before scooping and baking. Just remember to allow it to sit out for about 5-10 minutes to make it easier to scoop.
How to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies for up to three months. Just make sure to layer them with parchment paper and seal them well to prevent freezer burn!
What Can I Use Instead of Flaky Sea Salt?
If you don’t have flaky sea salt on hand, regular kosher salt or table salt can be used instead, but reduce the amount as it’s much saltier. Just a small sprinkle will do to enhance the flavors without overpowering the cookies.
