A mix of sweet and sour cherries are a fun addition to soft and chewy chocolate chip cookies, flavored with almond.
Course Dessert, Snack
Prep Time 15minutes
Cook Time 10minutes
Total Time 8hours25minutes
1/2CupUnsalted Butterroom temperature
1CupWhite Whole Wheat Flour
1CupAll Purpose Flour
25Cherriespitted and quartered, a mix of sweet and sour
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.
Chocolate Chip Cherry Cookies Recipe from Slumber & Scones https://www.slumberandscones.com/cherry-chocolate-chip-cookies/