Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a medium bowl, then set aside.
- Cream the salted butter, granulated sugar, and dark brown sugar until fluffy and light in color.
- Add vanilla extract, almond extract, and the egg to the creamed mixture, beating until combined.
- Gradually mix in the dry ingredients until just combined, forming a thick dough.
- Fold in chocolate chips, chopped cherries, and chopped almonds until evenly distributed.
- Scoop the dough into balls and refrigerate for at least 1 hour.
- Bake cookie balls for 10-12 minutes until edges are golden brown and centers are slightly soft.
- Cool on the pan for 10 minutes before transferring to a wire rack.
Nutrition
Notes
Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
