Double Chocolate Cherry Almond Cookies
- everythingalmas
- Dec 4, 2017
- 2 min read
Hi guys! So I woke up having this urge to bake! Little did I know today is National Cookie Day!!! So the timing worked out perfect. I had some dried cherries on hand so I decided to make one of my family's favorite cookies - Double Chocolate Cherry Almond Cookies!!! These cookies are full of delicious yum yums and so perfect for the holiday season! I love baking and sharing with loved ones! Bake a batch and enjoy!
Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1⅔ cups bread flour
- 1½ teaspoons baking powder
- 1¼ teaspoons baking soda
- 1½ teaspoons salt
- 2½ sticks unsalted butter, room temperature
- 1¼ cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 tablespoon pure almond extract
- 1 cup coarsely chopped dried cherries
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup slivered almonds
Instructions
Stir or sift together the cake flour, bread flour, baking soda, baking powder, and salt into a medium sized bowl and set aside.
In the bowl of your mixer, cream together the butter and sugars until light and fluffy, about 3-5 minutes. Add in one egg at a time until combined.
Add in the vanilla and almond extracts.
Scrape down the sides of the bowl as needed.
Gradually add in the dry ingredients.
Fold in the dried cherries, semi-sweet chocolate chips, white chocolate chips and slivered almonds.
Cover the dough with plastic wrap and refrigerate for 24 hours.
When you are ready to bake, bring the dough to room temperature.
Preheat your oven to 350 degrees F.
Line or grease your baking sheet. Scoop the dough out onto the sheets. I used a medium sized ice scream scoop, but you can make them smaller or larger as desired.
Bake 10-15 minutes for smaller cookies or 18-20 minutes for larger cookies.
Allow the cookies to cool slightly on your baking sheet and then transfer them to a wire rack to cool completely.
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