Bakerella Almond Cherry Chocolate Chip Cookies

Angie Dudley, a.k.a Bakerella is the author of the New York Times Best Selling book, Cake Pops and creator of Visit on Fridays for her dish on desserts.

I gave a batch of basic chocolate chip cookies a cheerful twist with cherry chips and almond bits. And these have turned out to be my new favorite cookies. At least for this week anyway.

I used blanched slivered almonds and chopped them up pretty fine because I don’t like a lot of crunch in my cookies.

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Bakerella Almond Cherry Chocolate Chip Cookies

And the cherry flavor came from these dark chocolate cherry-flavored morsels from Nestlé Toll House, which also come in caramel, peanut butter and mint. Use whichever flavor you want, or just regular ol’ chocolate chips, to make tasty variations on this cookie.

Scooping is very satisfying to me for some reason. You can roll them in a few extra almond pieces of you like. I love seeing these little domes of dough right before they go in the oven.

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But I love them even more warm right out of the oven.

Bakerella Almond Cherry Chocolate Chip Cookies

Almond Cherry Chocolate Chip Cookies
Makes 32 cookies

2 ⅓; cup all purpose flour
1 tsp. baking soda
1 tsp. coarse salt
1 cup unsalted butter, softened
⅔; cup sugar
1 cup packed brown sugar
2 eggs
1½ tsp. almond extract
¾ cup chopped almonds
1½ cups dark chocolate cherry filled morsels

1. Preheat oven to 350 degrees Fahrenheit and line baking sheet with parchment paper.
2. Whisk flour, baking soda and salt together in a medium bowl and set aside.
3. Cream butter and both sugars in a mixer until light and fluffy. Add eggs and almond extract and mix until combined.
4. Gradually beat in flour mixture. Then stir in ½ cup of the chopped almonds. Stir in the cherry filled morsels.
5. Scoop dough onto baking sheet. Roll in remaining ¼ cup of chopped almonds if desired.
6. Bake 10-12 minutes.

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