White Chocolate Cherry Almond Cookies
White Chocolate Cherry Almond Cookies are white chocolate chunk cookies with chunks for dried cherry.
Servings 36 or 28 larger
Cost 5
Ingredients
- 2 ½ cups all purpose flour, weigh or measure with a light hand (315 grams)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 8 oz unsalted butter, room temperature or use a combination of half shortening and half butter (230 grams)
- ¾ cup granulated sugar (150 grams)
- ¾ cup light brown sugar, packed (150 grams to 160 grams)
- 2 large eggs or medium eggs for less cakey cookies
- 1 teaspoon each – almond extract & vanilla extract
- ¾ cup dried cherries (you can use more or less to taste) coarsely chopped
- 1 ¼ cups whole almonds toasted and chopped by hand
- 6 ounces white baking chocolate, cut into chunks
Instructions
- Stir together flour, baking soda, baking powder and salt. Set aside.
- With an electric mixer, beat butter and sugar together until creamy. Add eggs and extracts; beat on low speed for about 10 seconds.
- Using lowest speed of mixer or by hand, stir in flour mixture. When flour is incorporated, stir in cherries, almonds and white chocolate. Chill dough for about 2 hours.
- Preheat the oven to 350 degrees F. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Alternatively, use a medium cookie scoop and scoop out slightly larger balls.
- Place on center rack of preheated 350F oven, and bake 10 to 12 minutes, or until light golden brown. Cool slightly before removing from cookie sheet.
- Note: If you want to make them perfectly round, take an English muffin form or a large round cookie cutter, set it over the warm cookie so the cookie sits in the center, then jiggle the cutter to coax the warm cookie into a circle.