These cherry almond chocolate chip cookies are soft, chewy, and packed with sweet chocolate, tart dried cranberries and crunchy almonds. An easy homemade cookie recipe that’s perfect for holiday baking, cookie exchanges, or everyday treats.
Preheat your oven to 375°F. Line a half-sheet pan with parchment paper.
Cream the Butter and Sugar
In the bowl of a stand mixer, cream together the butter, sugar, and corn syrup until the mixture is fluffy and noticeably lighter in color. Beat in the egg and extracts until fully combined.
Mix the Dry Ingredients
In a small mixing bowl, whisk together the flour, baking powder, baking soda, and salt to ensure everything is evenly distributed.
Combine Wet and Dry Ingredients
Add the dry ingredients to the creamed butter mixture and mix on low speed until fully incorporated.
Add the Mix-Ins
Stir in the almonds, chocolate, and dried cherries on low speed (or by hand) until evenly distributed throughout the dough.
Scoop the Cookie Dough
Using a spring-loaded ice cream scoop, portion the dough in mounds onto the prepared baking sheet. Slightly flatten each mound
Bake the Cookies
Bake for 8-10 minutes, keeping an eye on them and erring slightly on the side of underdone for soft cookies.
Cool the Cookies
Remove the cookies from the baking sheet using a spatula and place on the cooling rack. Allow to cool before serving.