Chocolate Chip Cherry Cookies
A mix of sweet and sour cherries are a fun addition to soft and chewy chocolate chip cookies, flavored with almond.
Servings 24 Cookies
Calories 149kcal
Ingredients
- 1/2 Cup Unsalted Butter room temperature
- 1/2 Cup Granulated Sugar
- 3/4 Cup Brown Sugar
- 2 Eggs room temperature
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
- 1 Cup White Whole Wheat Flour
- 1 Cup All Purpose Flour
- 1 Tbsp Cornstarch
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 25 Cherries pitted and quartered, a mix of sweet and sour
- 1/2 Cup Chocolate Chips
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on low, for 1-2 minutes until combined. Then add in the eggs and extracts, and mix on low until they are combined with the butter and sugar mixture.
- In a medium mixing bowl, whisk together the dry ingredients (flours, baking soda, cornstarch, salt) until fully combined. Add to the mixer bowl, and mix on low until just combined.
- Pat dry the pitted and quartered cherries to remove any excess juice. Then add these and the chocolate chips to the dough, folding in gently with a spatula. Cover the bowl, and chill overnight (or at least 8 hours).
- Once the dough is chilled, preheat the oven to 375°F, and line baking sheets with parchment paper.
- Use a spoon or cookie scoop to place balls of dough on the prepared cookie sheet, 2-inches apart, and bake for 9-11 minutes, one tray at a time.
- Let the cookies cool on the baking sheet for ten minutes, and then transfer to a rack to cool completely. Enjoy same day, store at room temperature for 3-4 days in a sealed container, or freeze in a container for 3 months.