CHERRY AND CHOCOLATE CHIP COOKIES

Cherry and Chocolate Chip Cookies image

Provided by Cristina Barry

Categories Dessert

Time 30m

Yield 30 cookies

Number Of Ingredients 14

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1 cup dried tart cherry (about 5 1/2 ounces)
1/3 cup cherry flavored liqueur (such as Cherry Heering)
2 tablespoons water
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup brown sugar, golden and packed
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 1/4 cups semi-sweet chocolate chips (about 8 ounces)
1 1/4 cups white chocolate chips (about 8 ounces)

Steps:

Preheat oven to 375°F.
Line 2 baking sheets with parchment paper.
Bring cherries, cherry liqueur and 2 tablespoons water to boil in 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 prepared baking sheets, spacing 1 inch apart.
Bake cookies until edges are light golden, turning baking sheets halfway through cooking, about 13 minutes.
Transfer to rack and cool.
Can be made 3 days ahead, store airtight at room temperature.