Cherry Chocolate Chip Cookies
Cherry is my all-time favorite sweet flavor. I like them in any incarnation and will add them to anything that I can. Last Holiday season I made my British Christmas Cake and I loaded it up with glacé cherries and used cherry brandy. It was a cherry extravaganza! Cherries and chocolate are a classic pairing and I wanted to make a cookie that suited my tastes.
Everyone has their favorite type of CC cookie: crunchy, chewy, cake-like, thin, etc… but I am partial to the thin, chewy in the middle with crispy edges.. There are tons of chocolate chip cookies recipes out there, all very similar and most are excellent. This is just my version, paying homage to the cherry.
Enjoy!
Check out other cookies and sweets:
Recipe Card
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Cherry-Chocolate Chip Cookies
Ingredients
Method
- Preheat the oven to 375℉
- In a small bowl combine the flour, baking powder, and salt and set aside.
- Cream the butter with the 3 sugars with a stand mixer with a paddle attachment, or a handheld mixer, for 2 minutes.
- Add the egg and egg yolk, one at a time, mixing thoroughly in between.
- Add the Almond extract and mix to combine.
- Add the dry ingredients and mix until just combined.
- Add the chocolate chips and cherries and stir to combine.*
- Use a medium (1.5 tbsp) cookie scoop to place 36 dough balls onto a baking sheet lined with parchment paper or a silicone baking mat. Make sure to leave ample space in between as the cookies will spread.
- Place only 1 sheet in the oven at a time and bake at 375 degrees for 10-12 minutes or until the edges have begun to set but the centers are still soft.*
- Let the cookies cool for a couple of minutes before transferring them to a wire cooling rack.
* Notes (if you see an * please check here):
- While treacle is preferred, molasses can be substituted if needed.
- Bittersweet chips are preferred as they give a nice flavor complexity, but any chocolate chip will do.
- Glacé cherries are candied cherries. You can use maraschino cherries in a pinch, but drying them for a bit in a low oven is suggested to remove some of the moisture.
- Do not use the mixer to stir in the chocolate chips and cherries as it will break them up. I like to use my hands since the mixture is stiff.
- I prefer my cookies a touch under baked as they continue to cook when they come out of the oven. If you wish, you can bake them for another minute or two longer for a firmer cookie.