Cherry and Chocolate Chip Cookies

Recipe by Cristina Barry
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READY IN: 30mins
YIELD: 30 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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