Name: Chocolate Cherry Almond Cookies Recipe
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Cuisine: American
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 temperature, 1 1/4 cups); 1 cup granulated sugar; 1 cup dark brown sugar (firmly packed); 1 large egg; 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)

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 temperature; 1 1/4 cups)

1 cup granulated sugar

1 cup dark brown sugar (firmly packed)

1 large egg

2 teaspoons vanilla extract

1/2 teaspoon almond extract

3/4 cups bittersweet chocolate chunks or chips (+ extra for topping)

3/4 cups semi-sweet chocolate chunks or chips (+ extra for topping)

2/3 cups chopped unsalted almonds

2/3 cups roughly chopped dried tart cherries

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or coat it with nonstick spray.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.

Step 3: In a large mixing bowl, cream the butter with both sugars until the mixture is light and fluffy, about 4 to 5 minutes.

Step 4: Add the egg, vanilla extract, and almond extract to the butter mixture and beat until fully incorporated.

Step 5: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. The dough will be thick.

Step 6: Fold in the bittersweet chocolate, semi-sweet chocolate, cherries, and chopped almonds until evenly distributed.

Step 7: Using a cookie scoop, drop dough balls about 2 inches apart onto the prepared baking sheet, shaping them into balls.

Step 8: Bake for 9 minutes total. After 7 minutes, carefully open the oven and press extra chocolate chunks onto the top of each cookie, then return to bake for the remaining 2 minutes.

Step 9: Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Optionally, sprinkle with fleur de sel for a touch of salty contrast.

Tips & Variations

For a nut-free version, omit the almonds and add extra cherries or chocolate chips.

Letting the cookie dough chill in the fridge for 30 minutes can help prevent spreading and enhance flavor.

Use high-quality cocoa powder and chocolate chunks for the best rich flavor.

Adding a pinch of cinnamon can complement the chocolate and cherry flavors nicely.

FAQs

Can I substitute dried cherries with fresh cherries?

Fresh cherries have a high moisture content and may affect the cookie texture. If you want to use fresh cherries, remove the pits and lightly pat them dry, but dried cherries are best for this recipe.

Why do the cookies need to be topped with extra chocolate halfway through baking?

Adding chocolate chunks partway through baking helps keep the chocolate fresh and melty on top, creating a beautiful, glossy finish and enhancing texture contrast.