Chocolate Cookies with Cherries & White Chocolate Chips.
10 T. unsalted butter, softened
1/2 c. sugar
1/2 c. brown sugar
1 large egg, at room temperature
1/2 tsp. almond extract
1 c. flour
6 T. unsweetened cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. dried cherries
1/2 c. white chocolate chips
Preheat your oven to 350 degrees. Line two cookie sheets with parchment paper, or grease them, or use silicone liners.
In a mixing bowl, cream the butter and sugars together until light and fluffy, at least 5 mins. Walk away if you need to, but let it get really well-combined. Add the egg and almond extract and mix again. In a small bowl, sift together the flour, cocoa, baking soda and salt; add to the butter mixture slowly, so you don’t end up in a cloud of cocoa-flour, and eventually increase the mixer speed to combine everything thoroughly. Mix in the cherries and white chocolate chips on a very low speed or by hand. Chill your dough for half an hour, minimum, and then drop by tablespoonfuls (use a melon ball-style scoop for ease and uniformity) onto your prepared pans and bake for 8-10 mins. The cookies will be soft coming out of the oven but will firm up in just a few minutes. Store them in a tightly-sealed container for up to 5 days; makes about 40 cookies.