This base of this recipe is adapted from America’s Test Kitchen’s Thick and Chewy Chocolate Chip cookies but has a more complex flavor and texture from the dried cherries and toasted almonds. Refrigerating the dough enhances the texture of the cookie, but can be skipped if you’re short on time.
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon (generous) table salt
12 tablespoons of melted and cooled unsalted butter (bursts of 15 seconds in the microwave gets this done quickly and easily)
1 cup packed dark brown sugar
1/2 cup white sugar
1 egg yolk
2 teaspoons vanilla
1 cup chocolate chips
3/4 cup diced dried cherries
3/4 cup chopped toasted almonds
Yields about 26 cookies
1. Line one baking sheet with plastic wrap.
2. Whisk flour, baking soda, and salt in bowl.
3. In the bowl of your Kitchen-Aid let the butter and two sugars sit while you combine the egg, egg yolk, and vanilla in a separate bowl (check for shells, never crack your eggs directly into the Kitchen-Aid!).
4. Beat the butter and sugar at medium speed until well combined. Add eggs and vanilla and beat on low until fluffy. Scrape sides as needed. Add flour mixture in two parts, beating until just combined. Add chocolate chips, dried cherries, and almonds. Mix only until incorporated (do not over mix or cookies will become tough).
5. Using a 1 1/2 tablespoon cookie scoop, create about 26 leveled cookies and place on plastic-lined baking sheet. Cover with another layer of plastic wrap making sure to seal the edges. Refrigerate for a minimum of 2 hours or overnight.
6. Heat oven to 325 degrees. Place cookies about 1.5 inches apart on ungreased baking sheets (be sure to remove any plastic wrap that is left…) and bake for 18 minutes, switching and rotating cookies halfway. The cookies are done when the edges harden. The center will look underdone, but remove anyway. Let them cool completely on the baking sheets.