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
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.