Cherry Almond Chocolate Chip Cookies
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These Cherry Almond Chocolate Chip Cookies are soft and chewy with the perfect balance of sweet, tart, and nutty flavors. They bake up golden on the edges with perfectly soft centers, and are studded with chocolate, dried cherries, and almonds.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Cherry Almond Chocolate Chip Cookies
- More Cookie Recipes
These cookies are perfect for holiday cookie trays, bake sales, or whenever you crave something sweet and satisfying. They hold up well for several days, too, so you can make them in advance!
Here’s Why You’ll Love This Recipe
- Soft and chewy with crisp edges and just the right amount of spread gives these cookies an incredible texture.
- Tart cherries, nutty almonds, and rich chocolate make every bite packed with flavor.
- No chilling needed and simple, pantry-friendly ingredients make these cookies so simple to make!
- These cookies keep beautifully and can even be frozen for later.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Unsalted butter: Make sure to properly soften your butter so it can cream with the sugar.
- Light brown sugar: Adds moisture and a deep, caramelly sweetness. Dark brown sugar can be substituted, if that’s what you have on hand.
- Granulated sugar: Balances the brown sugar and helps with spreading.
- Large eggs and egg yolks: Buy the best eggs you can. Farm eggs make a huge difference in the end result, but regular grocery store eggs will work, too.
- Vanilla extract: Rounds out and enhances all the flavors.
- All-purpose flour: The base that gives these cookies their sturdy yet tender crumb.
- Cornstarch: This is essential for texture. Don’t skip it or substitute it!
- Baking soda: Use fresh baking soda! If that box has been open in your cupboard for a year, it is time to replace it.
- Kosher salt: Balances the sweetness and brings out the chocolate and almond notes.
- Semi-sweet chocolate chips: For melty pockets of chocolate in every bite.
- Tart dried cherries: Gives the cookies a pop of tangy flavor to contrast the sweetness.
- Slivered almonds: Adds crunch and a delicate nutty flavor. You can substitute chopped almonds if preferred. Want some extra flavor? Toast them before adding to the cookie dough.
In Photos: How To Make Cherry Almond Chocolate Chip Cookies
Step 1: Cream Butter & Sugar
Cream the butter and sugars on medium speed until pale and fluffy.
Step 2: Add Wet Ingredients
Add the eggs, yolks and vanilla, beating until incorporated, followed by the dry ingredients.
Step 3: Add Chocolate, Cherries, & Almonds
Stir in the chocolate chips, dried cherries and almonds.
Step 4: Portion Dough
Use a 2-tablespoon scoop to portion out even balls of cookie dough.
Step 5: Bake
Bake for 8-10 minutes, until set around the edges and just barely beginning to turn golden. Cool completely before serving.
Helpful Tips and Tricks
- Chop your cherries: Dried cherries are often larger than chocolate chips. You can optionally give them a quick coarse chop to create similar sized pieces.
- Mix things up with the chips: This recipe also works with bittersweet or white chocolate chips.
- Sub in a different nut: You can substitute regular chopped almonds in place of the slivered almonds.
- Use room-temperature butter: This helps it cream properly with the sugars, trapping air for a lighter texture.
- Don’t skip the cornstarch: It’s the secret to that soft, chewy center.
- Scoop evenly: A cookie scoop helps ensure even baking and uniform cookies.
- Add a sprinkle of flaky salt: For an extra touch of sophistication and flavor contrast.
More Cookie Recipes
- Butter Cookies
- Melting Moments Cookies
- Pistachio Chocolate Chip Cookies
- Raspberry Chocolate Chip Cookies
- Blueberry and Cream Cookies
- White Chocolate Macadamia Nut Cookies
- Peanut Butter Oatmeal Cookies
Cherry Almond Chocolate Chip Cookies
These cherry almond chocolate chip cookies are soft and chewy, with a bit of tartness from the cherries and crunch from the almonds.
Ingredients
- 1 1/2 cups (340.5 g) unsalted butter, (3 sticks), softened
- 2 cup (400 g) light brown sugar, lightly packed
- 1/2 cup (100 g) granulated sugar
- 2 (100 g) large eggs
- 2 (34 g) large egg yolks
- 3 teaspoons (12 g) vanilla extract
- 4 cups (500 g) all-purpose flour
- 1/2 cup (64 g) cornstarch
- 2 teaspoon (8 g) baking soda
- 1 1/2 teaspoon (9 g) kosher salt
- 2 cups (396 g) semi-sweet chocolate chips
- 1 cup (150 g) tart dried cherries
- 1 cup (115 g) slivered almonds
Instructions
- Preheat the oven to 375 degrees F and line baking sheets with parchment paper.Place the butter, brown sugar and granulated sugar in a large mixing bowl and beat on medium-high speed until very pale and fluffy (3 to 5 minutes minimum).
- Add the egg, egg yolk, and vanilla, beating until completely incorporated.
- Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, cornstarch, baking soda, and salt, stirring on medium-low speed just until all the ingredients are combined (do not over-mix).
- Stir in the chocolate chips, cherries, and almonds.
- Use a 2-tablespoon scoop to drop balls of cookie dough onto the prepared sheets, allowing about two inches in between (for spreading).
- Bake (one sheet at a time) on the center rack of the oven until set around the edges and just barely beginning to turn golden (approx. 8 to 10 minutes).
- Cool completely on the baking sheet, then transfer to an air-tight container for storage.
Notes
Regular chopped almonds can be used in place of the slivered almonds.
Calories: 221kcal, Carbohydrates: 28g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 33mg, Sodium: 135mg, Potassium: 94mg, Fiber: 2g, Sugar: 16g, Vitamin A: 311IU, Calcium: 28mg, Iron: 1mg
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