Cherry Chocolate Chunk Cookies

These cookies are so delicious and are always a huge hit when taken to gatherings. An excellent way to upcycle bits of dried cherries and nuts you may have lying around in your pantry, and take a few moments of your weekend afternoon to make something shareably delicious! This recipe makes approximately 40 cookies.

measuring cups & spoons

baking sheets

mixing bowls

nut chopper or knife and cutting board

wooden spoon

spatula

electric mixer (optional)

oven parchment paper (optional)

tablespoon or small ice cream scoop

2 1/4 c all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 stick / 1/2 cup unsalted butter, softened

1/2 cup shortening + extra for greasing baking sheets

1/2 cup white sugar

3/4 cup brown sugar

2 eggs

1 1/2 teaspoon butter extract

1 1/2 teaspoon vanilla extract

1 1/2 teaspoon almond extract

1 cup dried tart cherries

3/4 cup chopped walnuts

1/2 cup chopped pecans

12 oz chocolate chunks (semi sweet or milk)

*If you wish, you can substitute butter flavored shortening for the regular shortening and butter extract.

Preheat oven to 350-375 degrees F (190 degrees C).

Grease baking sheets (or line with parchment paper). I prefer to use extra large oversized (~21 x15 inch) baking sheets.

Whisk together the flour, baking soda, and salt; set aside.

Beat the unsalted butter, shortening, white sugar, and brown sugar with a wooden spoon or an electric mixer in a large mixing bowl until smooth.

Use a spatula to scrape down the sides of the bowl if necessary.

Add the eggs, vanilla extract, butter extract, vanilla extract, and almond extract and beat.

Mix in the dry ingredients (flour mixture) to the wet ingredients (butter, shortening and egg mixuture) until just incorporated.

Fold in the cherries, walnuts, pecans, and chocolate chunks, mixing just enough to evenly combine.

The mixture will seem light on the cookie dough part and heavy on the cherry, nuts, and chocolate mix ins.

Drop cookie dough using a tablespoon or small ice cream scoop onto greased or parchment lined baking sheets.

Fill the scoop and scrape the excess dough against the bowl edge to ensure the cookies are similar size.

When dropping cookies allow room (1-2 inches) for spread. My 2 oversized 21x15 inch baking sheets each contained 20 cookies.

Watch for kitchen thieves!

Bake in the preheated oven at 350-375 degrees F (190 degrees C) until browned around the edges, 11 to 13 minutes, rotating cookie sheets half way through for even baking.

Cool on cookie sheet for 2 minutes.

Remove cookies to a counter, table, or wire rack to cool completely.

Enjoy!

Store the cookies at room temperature in an airtight container.