Ingredients
Scale
- 1 stick salted butter softened, not melted
- ⅔ cup granulated sugar
- ⅓ cup dark brown sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 large egg
- 1½ cups AP flour spooned and leveled off
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips semi-sweet
- 2 oz chopped bittersweet chocolate from a bar
- ¼ cup chopped pitted fresh cherries
- ⅓ cup chopped almonds
Instructions
- In a medium mixing bowl, add your flour, salt & baking powder. set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter, sugars and extracts for 2 minutes. Add in your egg and beat until combined. be sure to scrape the sides of the bowl down to make sure everything is incorporated.
- Next, add in you flour mixture and mix just until there are no dry pockets left. remove the bowl and fold in your chocolate, chopped almonds and maraschino cherries with a spatula. Scoop the dough into balls and chill for 1 hour or up to 3 days.
- When ready to bake, scoop the dough using a tablespoon measure or cookie scoop onto a sheet pan lined with parchment paper. Allow space in between for spreading. Bake the cookies for 10-12 minutes. Let them cool on their tray fie 10 minutes before enjoying.