Equipment Needed
- Electric hand mixer or stand mixer
- Mixing bowls (medium and large)
- Whisk
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Measuring cups and spoons
- Cooling rack
Step-by-Step Instructions
We start by building the cookie dough base, which is all about technique. In my large mixing bowl, I cream together the softened butter, granulated sugar, and brown sugar. I beat it on medium speed for a full 2-3 minutes. This isn’t just mixing; it’s incorporating air and dissolving the sugar into the butter until the mixture becomes light, fluffy, and pale in color. This step is crucial for that perfect chewy-yet-tender texture. I then beat in the egg, followed by the vanilla and almond extracts. The scent of almond at this stage is just divine and promises the flavor to come.
In a separate medium bowl, I whisk together the flour, baking soda, and salt. This ensures the leavening agent is evenly distributed, so you don’t get a random bitter bite of baking soda. I add these dry ingredients to the butter mixture in two batches, mixing on low speed until just combined after each addition. I stop the moment I no longer see dry flour. Overmixing at this stage will develop the gluten in the flour and lead to tough cookies. The dough will be soft and slightly sticky.
Now for the best part: the mix-ins. I add the dark chocolate chips and the very well-drained, patted-dry, chopped cherries to the bowl. Using my trusty rubber spatula, I gently fold them in until they’re evenly distributed. The dough will take on a lovely pink marbling from the cherries—this is normal and beautiful! I then cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This chill time is non-negotiable. It firms up the butter, preventing the cookies from spreading into flat puddles in the oven, and allows the flavors to meld.(See the next page below to continue…)