Soft, buttery Dark Chocolate Chip Cherry Cookies! Flavored with a touch of almond extract and lots of dark chocolate!
Click here to save this recipe on Pinterest!
We are in full blown baking season! These delicious cookies are soft and chewy! Full of flavor and perfect for a baking day!
Some of my favorite cookies this time of year are these soft sugar cookies! They are so easy to make and decorate too! Also we really love these toffee chocolate chip cookies! My kids are obsessed with toffee! One year I made these Italian butter cookies for my hubby! They were a hit! Reminded him of home!
HOW TO MAKE DARK CHOCOLATE CHIP CHERRY COOKIES!
Ingredients:
Unsalted Butter: You can use salted butter, but I prefer unsalted as well. Make sure you cream the sugars and butter together until it almost looks creamy. Your cookies will turn out so much better!
Dark Brown Sugar: What is dark brown sugar? It’s basically light brown sugar and a higher level of molasses. It gives the cookies a more robust flavor and darker color.
Almond or Maple Extract: This gives you a touch of almond flavor in the cookies! Maple goes well too!
All-Purpose Flour: My go to flour that I use!
Dried Cherries: These are sweet and chewy! Perfect in cookies!
Dark Chocolate Chips: I love dark chocolate chips, so does my hubby! They add such depth in the cookies
DIRECTIONS:
- Prepare a baking sheet with parchment paper.
- Add butter and sugar to a large mixing bowl, beat until light and fluffy. (about 3 minutes)
- Beat in extracts and eggs on low for an additional minute.
- In a separate bowl whisk together the flour, baking soda, and salt.
- Add half of flour mixture to butter mixture and mix in using a spatula or wooden spoon, until just combined, scraping sides often. Then repeat with second half of flour mixture.
- Add cherries and chocolate to dough and fold in gently until well distributed.
- Scoop heaping tablespoons onto prepare baking sheet, leaving 2+ inches between scoops. Then refrigerate for 20 minutes.
- Preheat oven to 350 degrees F.
- Place cookies in oven and bake for 12-13 minutes or until bottoms begin to brown.
- Remove from oven and allow to cool on pan for 4 minutes and move to cooling rack. Repeat with remaining batches.
- Allow to cool completely then serve or store in an airtight container for several days.
Want to follow along?
If you’re on Facebook come check out this fun little group I’ve got going on. Instagram is a fun resource I’m using right now, too. If you make any recipes be sure to tag them with #bittersideofsweetrecipes so I can see your creations!
Want to connect more with The Bitter Side of Sweet? Follow at:
Facebook | Pinterest | Instagram | Twitter |
Disclosure:
**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products that I love! Thank you for supporting The Bitter Side of Sweet! See my disclosure policy for more info**
Dark Chocolate Chip Cherry Cookies
Equipment
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 1 cup dark brown sugar packed
- ½ teaspoon almond or maple extract
- ½ teaspoon pure vanilla extract
- 2 large eggs room temperature
- 1 teaspoon baking soda
- ¼ teaspoons salt
- 2 cups all-purpose flour
- ½ cup dried cherries
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Prepare a baking sheet with parchment paper.
- Add butter and sugar to a large mixing bowl, beat until light and fluffy. (about 3 minutes)
- Beat in extracts and eggs on low for an additional minute.
- In a separate bowl whisk together the flour, baking soda, and salt.
- Add half of flour mixture to butter mixture and stir in using a spatula or wooden spoon, until just combined, scraping sides often. Then repeat with second half of flour mixture.
- Add cherries and chocolate to dough and fold in gently until well distributed.
- Scoop heaping tablespoons onto prepare baking sheet, leaving 2+ inches between scoops. Then refrigerate for 20 minutes.
- Place cookies in oven and bake for 12-13 minutes or until bottoms begin to brown.
- Remove from oven and allow to cool on pan for 4 minutes and move to cooling rack. Repeat with remaining batches.
- Allow to cool completely then serve or store in an airtight container for several days.
Video
Nutrition
Leave a Reply