BECKY'S CHERRY AND DOUBLE CHOCOLATE CHIP COOKIES

BECKY'S CHERRY AND DOUBLE CHOCOLATE CHIP COOKIES image

Yield 30

Number Of Ingredients 14

1 cup dried tart cherries (about 5 ½ ounces)
½ cup cherry liqueur (such as Cherry Heering)
2 T. water
1 ½ cups all purpose flour
½ t. salt
¼ t. baking soda
½ cup (I stick) unsalted butter, room temperature
½ cup sugar
½ cup (packed) golden brown sugar
2 large eggs
2 t. vanilla extract
¼ t. almond extract
1 ¼ cups semisweet chocolate chips (about 8 ounces)
1 ¼ cups dark chocolate chips (about 8 ounces)

Steps:

Preheat oven to 375° F Bring cherries, cherry liqueur, and 2 tablespoons of water to a boil in a small saucepan. Remove from heat and let soak 15 minutes. Drain cherries; pat dry. Whisk flour, salt, and baking soda in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until creamy. Add eggs and both extracts and beat to blend. Add flour mixture and beat on low just to blend. Stir in cherries and all chocolate chips. Scoop tablespoonfuls of dough onto baking sheets, spacing 1" apart. Bake cookies until edges are light golden, turning baking sheets halfway through cooking. Total time cooking - about 13 minutes. Transfer cookies to rack and cool.