Cherry Almond Chocolate Chunk Cookies
These Cherry Almond Chocolate Chunk Cookies are thick, chewy, and loaded with fat chunks of semi-sweet chocolate. A hint of almond extract is added to the cookie dough to enhance the flavor of the dried cherries and toasted almond slivers.
I am currently sitting on a pile of Valentine’s Day recipes. I’m still trying to figure out how and why I produced so many Valentine’s Day inspired recipes since I don’t even celebrate the holiday. It’s not that I don’t like Valentine’s Day, because I do.
Okay, that last bit isn’t entirely true.
The truth is, I’m not its biggest supporter. Not only am I the least romantic person ever, but Squirrel’s birthday also happens to fall on Valentine’s Day, so I choose to celebrate him instead.
Since so many of you are fans of hand holding, making out in the corner of crowded restaurants, and all things red and pink, you’ll be happy to hear that I made you cookies with a Valentine’s Day-ish spin.
For these Cherry Almond Chocolate Chunk Cookies, I started with my favorite chocolate chip cookie base and loaded it with tart dried cherries, toasted Diamond of California Slivered Almonds, and big, fat hunks of semi-sweet chocolate.
What I love so much about these cookies is the hint of almond extract that gets added to the dough to bring out the flavor of the toasted almonds and dried cherries. It’s not overpowering, but you can definitely taste the sweet almond flavor in every bite of cookie. And, let me tell you, is it tasty!
These thick, chewy, gooey-in-the-center cookies quickly became a family favorite.
Cherry Almond Chocolate Chunk Cookies
These thick, gooey cookies are loaded with tart dried cherries, toasted almonds, and fat chunks of semi-sweet chocolate.
Ingredients:
- 1 stick (1/2 cup) unsalted butter, at room-temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/3 cup dried cherries
- 1/2 cup toasted Diamond Slivered Almonds
- 1/2 cup semi-sweet chocolate chunks
Directions:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- In a small bowl, whisk together flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or large bowl using a hand mixer, cream butter and sugars until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and add the egg and vanilla extract. Mix until thoroughly combined.
- Slowly mix in the dry ingredients in three batches, scraping down the sides of the bowl in between each addition, until just combined. Fold in the dried cherries, almonds, and chocolate chunks.
- Measure out 2-tablespoon size balls and place them on the prepared baking sheet 3-inches apart. Bake for 12-13 minutes, or until the edges of the cookies are a light golden brown, turning the pan halfway through for even browning. The center of each cookie will remain soft.
- Cool on the pans for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container for up to 5 days.
Disclosure: This was a sponsored post written by me on behalf of Diamond of California. All opinions are 100% my own.