Introduction

These Cherry & Almond Chocolate Chip Cookies blend the richness of butter and chocolate with the tart sweetness of maraschino cherries and the crunch of almonds. Perfectly soft and chewy, they make a delightful treat for any occasion.

Two round cookies rest on crumpled parchment paper over a white marbled texture. Each cookie has a golden brown base with a slightly soft, chewy texture. The top layer shows patches of red fruit pieces embedded in the dough, along with chunks of dark chocolate partially melted in the center. Small almond pieces are sprinkled on top, along with flaky sea salt crystals scattered over the surface, adding texture and detail. The cookies have a slightly cracked surface, giving them a homemade look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 all-purpose flour, spooned and leveled off
½ tsp baking soda
¼ tsp salt
½ cup chocolate chips (milk chocolate or semi-sweet)
2 oz chopped bittersweet chocolate (from a bar)
¼ cup chopped pitted maraschino cherries, patted dry
⅓ cup chopped almonds

Instructions

Step 1: In a medium mixing bowl, combine the flour, baking soda, and salt. Set aside.
Step 2: In a stand mixer fitted with a paddle attachment, cream the softened butter, granulated sugar, dark brown sugar, vanilla extract, and almond extract for about 2 minutes until light and fluffy.
Step 3: Add the egg and beat until fully combined, scraping down the sides of the bowl to incorporate all ingredients.
Step 4: Gradually add the flour mixture and mix just until no dry pockets remain. Remove the bowl from the mixer.
Step 5: Fold in the chocolate chips, chopped bittersweet chocolate, chopped almonds, and dried maraschino cherries using a spatula.
Step 6: Scoop the dough into balls using a tablespoon or cookie scoop and place them on a tray. Chill the dough for at least 1 hour, or up to 3 days, to let flavors develop and firm up.
Step 7: When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and space the dough balls evenly to allow spreading.
Step 8: Bake for 10–12 minutes, until the edges are golden but the center still looks slightly soft.
Step 9: Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack or enjoying warm.

Tips & Variations

Using salted butter enhances the cookie’s flavor, but unsalted butter works well too.
Pat the maraschino cherries dry thoroughly before chopping to prevent excess moisture in the dough.
Whole almonds offer a satisfying crunch, but slivered or blanched almonds are suitable substitutes.
Chopped chocolate from a bar melts beautifully, providing gooey pockets, while chocolate chips hold their shape for texture contrast.
For a nut-free version, simply omit the almonds or replace them with sunflower seeds.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat frozen cookies gently in a warm oven for a few minutes to regain that freshly baked texture.

How to Serve

The image shows three soft cookies on a piece of parchment paper. Each cookie has a golden-brown color with a slightly crispy edge and a soft, chewy center. They have visible chunks of bright red berries embedded within the dough, and pieces of dark chocolate sitting on top of the cookies. A few pieces of chopped nuts and flaky sea salt crystals are sprinkled over the chocolates and cookie surface, adding texture. The cookies rest on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter. You might want to add a pinch more salt to the dough to balance the flavors.

Why do I need to chill the dough?

Chilling the dough firms it up, making it easier to handle and helps prevent the cookies from spreading too much while baking. It also enhances the flavors, resulting in a more delicious cookie.