A basic chocolate chip cookie dough recipe is transformed into something special with the addition of dried tart cherries, slivered almonds and white chocolate chips.
White Chocolate Cherry Almond Cookies
yield | about 5 dozen cookies
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 cup packed brown sugar
- 3 eggs
- 1 tablespoon pure vanilla extract
- 1/2 cup slivered almonds, roughly chopped
- 2 cups white chocolate chips
- 3/4 cup dried tart cherries, roughly chopped
- Heat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Sift together flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat butter and sugars on medium speed until light and fluffy (about 3 minutes). Add eggs one at a time, beating thoroughly after each addition. Blend in vanilla.
- Gradually add dry ingredients to the wet ingredients until fully incorporated (dough will be stiff). Stir in almonds, white chocolate chips, and dried cherries.
- Using a medium cookie scoop (about 1 1/2 tablespoons) place dough 2 inches apart on prepared baking sheet.
- Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.
Store cookies in an airtight container for up to 3 days.
Substitute dark chocolate chips for white chocolate chips or add dried cranberries instead of tart cherries.