After the amazing Cherry Chocolate Blondies I made earlier this month, I found a recipe for cookies bringing the same flavors together. And they are amazing. Soft, chewy cookies with sweet cherries and chocolate chips, they are the perfect way to use up the last few lingering cherries from summer. Of course the blondies were amazing, but come on, you know I will always go for a cookie. And of course, cherry and chocolate play well together, but the almond extract really brings it together. I love almonds and cherry so that was definitely the right addition to these cookies. If you've got some cherries leftover but they aren't quite fresh enough to just munch on, toss them in these cookies for a real treat.
Just a few days after I posted the blondie version of these treats, I spotted this cookie recipe on Pinterest from Roxana at Roxana's Home Baking. I knew right away I would be saving some cherries for these cookies and couldn't wait to try them. I made a few changes, doubling the recipe and using vegetable oil instead of grape seed oil since I didn't have that in my pantry. I also upped the almond extract, but I probably would bring it up to 2 teaspoons next time since I love that flavor so much. I'm hoping I can save a few of these for this weekend when we visit my friend Lisa in Vermont for the holiday. Maybe, but I can't make any promises.
Cherry Chocolate Chip Cookies
2/3 cup vegetable oil
10 Tablespoons butter, room temperature
2 1/2 cups light brown sugar, packed
2 eggs, room temperature
1-2 teaspoons almond extract
4 1/2 cups flour
2 teaspoons baking powder
2 cups fresh cherries
1 1/2 cups semi-sweet chocolate chips
In the bowl of a stand mixer fitted with the paddle attachment, beat oil, butter and sugar on medium high speed until light and fluffy, about 3-5 minutes, scraping the sides of the bowl as needed.
Reduce speed and add eggs and extract, on at a time, increasing speed to medium after each addition until incorporated.
Reduce speed to stir and gradually add in flour and baking powder until just incorporated, taking care not to over mix.
Wash, stem and pit cherries, then quarter.
Add cherries and chocolate chips to dough and fold in with a large spatula.
Using a medium cookie scoop, drop dough into parchment or Silpat lined baking sheets. Slightly flatten dough balls with the palm of your hand.
Bake cookies at 350 degrees F for 12-15 minutes, until just set (note: the centers may look underdone and that's ok). Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.
Remove from oven and cool on pans for 5 minutes before transferring to wire racks to cool completely.
Makes about 4 1/2 dozen cookies.
The Cookie Princess
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