We had an afterglow at church last night and I am experimenting with some of the cookies I want to do for the cookbook. It was a great reason to spend my entire free afternoon baking cookies, right?
These came out fantastic, moist and chewy with a slight crisp crust. To me, that is the perfect chocolate chip cookie, not crispy not chewy but a combination of the two.
Unlike most chocolate chip cookies these are not their best fresh from the oven. As they cool the cherry and almond flavors develop and they become more complex. When they are hot they taste just like good chocolate chip cookies, but when they have had a chance to cool….they taste like ….well…really, really good.
Oh! I almost forgot. I just melted some chocolate chips with a little butter for the chocolate drizzle. I thought it was a nice touch. 
Apparently everyone else did to, I made 8 dozen and they were GONE.
Cherry Almond Chocolate Chip Cookies
2 c flour
1/2 tsp baking soda
1/2 tsp salt
1/3 c unsalted butter
1/3 c oil
1/2 c sugar
1/2 c brown sugar
1 egg
1 tbs vanilla
1 cup chocolate chips
1/2 c chopped, blanched almonds
1/2 c drained and chopped maraschino cherries (dried cherries will work too)
Cream the oil and butter. Add in the sugars and beat until fluffy.
Add eggs, one at a time beating well after each. Now, add in the vanilla.
Mix dry ingredients together and add all at once.
Stir in the chocolate chips, the cherries and the almonds. Stir gently but thoroughly. If you freeze the cherries first they will not turn your dough pink!
Drop by rounded teaspoonfuls on a silpat lined baking sheet and bake at 375 for 12 minutes. Take them out of the oven when slightly underdone.
Makes 4 dozen.
Image: Marye Audet
I am glad you liked it!
Sharon, all comments have to be checked out by me before they publish.
What do you mean moderation on my comment about the cookie receipe ?
Sharon
Hey I made the cookies with the almonds and chocolate chips and cherries….they turned out wonderful and looked great on the plate as well…I will agree they had a crunch like texture but great flavor as they sat for awhile…and tomorrow they will be all gone…..even though I made my first batch a double….knowing ahead they would be that good….
Thanks for the receipe, Sharon