I’d been craving chocolate chip cookies for weeks before I made these. But I was always too busy, or occasionally, trying to take a day now and then without eating any desserts. (This is difficult for me. I don’t tend to eat huge quantities of dessert, but I like a little bit of sweetness at the end of my meals.)

Then my mother handed me a bag of dried cherries. She’d bought them for herself, but after tasting one, she decided that they weren’t actually for eating. They were for baking! And since she doesn’t bake, that meant that they were for me! Oh happy day.

I made these cookies to keep a carful of friends happy during the 2 hour drive out to the orchard where we went apple-picking a few weeks ago. When my friend’s pre-diabetic boyfriend kept eating them to the point where his hands started shaking, I figured they were a success - a dangerous success, sure, but a success nonetheless.

They’re a bit almondy, but mostly it’s that fabulous one-two hit combo of chocolate and cherries that makes them so very satisfying.

Be warned, though - they’re so soft and chewy that they tend to just fall apart. I suggest serving them to friends at home, where everyone is happy just grabbing pieces of cookie off the pile on the plate and sharing the joy together.

Chewy Cherry Almond Chocolate Chip Cookies
(adapted from The King Arthur Flour Cookie Companion)
3/4 C (1 1/2 sticks) unsalted butter
2/3 C packed dark brown sugar
2/3 C granulated sugar
2 tbsp light corn syrup
1 tbsp cider vinegar
2 large eggs
1 tbsp vanilla extract
1 tsp almond extract
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
2 1/4 C all-purpose flour
2 C chocolate chips
1 C dried cherries, cut into thirds

Preheat your oven to 375°.

Beat together the butter, sugars, corn syrup, and vinegar until nice and creamy. Beat in the eggs, one at a time. Beat in the vanilla extract, almond extract, salt, baking powder, and baking soda. Beat or stir in the flower until just barely incorporated. Stir in the chocolate chips and dried cherries. Relax, your work is nearly done.

Place tablespoons of dough on parchment paper covered baking sheets, about 2″ apart. Bake for about 10 minutes or until done, rotating the baking sheets from top to bottom and from front to back halfway through.

Let them cool on the baking sheets for a few minutes, until you can safely transfer them to a rack to cool completely.

These cookies have a tendency to fall apart, but so be it. They’re still really tasty.

Posted by Danielle in Sweets, Cookies, Chocolate, Fruit on September 25th, 2007 | | Permalink