If you put a store bought cookie in front of me, I can easily pass it up with no problem. Homemade cookies on the other hand, no chance. It all starts with sneaking nibbles of the cookie dough, the smell as it bakes and the ooey gooeyness once they come out makes every morsel so worth the calories. Just about everyone loves a good chocolate chip cookie, especially hot and fresh out of the oven.
One of my favorite flavor combinations is cherry and almond and when deciding what type of cookie I wanted to create, I knew that was the baseline. I could hear a faint whisper in my ear from all the Ben & Jerry Cherry Garcia lovers that I should consider infusing chocolate into this cookie party….. Genius! I chose not to make it a chocolate base cookie to be considerate to all those melted chocolate chips fans. The dough had a massive upgrade by using the almond trifecta of almond extract, sliced almonds and elevating it to a real superfood level by whipping in almond butter. The fluffy yet smooth texture combined with the sweet tart flavors make this the ultimate winning combo.
- Prep Time: 15m
- Cook Time: 12m
- Total Time: 27m
- Yield: 28 Cookies
- Category: Dessert
Ingredients
- 3/4 cup all purpose flour
- 3/4 cup whole wheat flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup almond butter, salted, creamy
- 2 cups brown sugar
- 2 eggs
- 1 teaspoon almond extract
- 10 ounces dark chocolate chips
- 1 cup dried cherries
- 1 cup almonds, sliced
Instructions
- Preheat oven to 350 degrees. Line baking sheet with parchment paper or baking mat.
- Whisk together both flours, baking soda and salt.
- Using an electric mixer, beat the almond butter and butter together at medium speed until creamy. Add the brown sugar and beat for another minute. Add eggs and almond extract and beat for 2 more minutes until light and fluffy.
- At low speed, mix in dry ingredients. Once completely incorporated, fold in cherries, chocolate chips and sliced almonds.
- Scoop 2 ounces of dough and arrange on the baking sheet about 2-3" apart. Bake for 12-14 minutes depending how gooey you like your cookies. Let cookies cool for 2 minutes before serving.
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