Soft and chewy, Cherry Chocolate Chip Cookies take a classic chocolate chip cookie and add a bit of summer with a fresh cherry addition.

 

INGREDIENTS

• 1/3 cup grape seed oil
• 1/3 cup butter, room temperature
• 1 1/4 cup Imperial Sugar Light Brown Sugar
• 1 egg
• 1/4 teaspoon almond extract (may be substitute 1 teaspoon vanilla)
• 2 1/4 cups all-purpose flour*
• 1 teaspoon baking powder
• 3/4 cup bittersweet chocolate chips
• 1 cup quartered, pitted fresh cherries

DIRECTIONS

1. Heat oven to 350°F. Line two cookie sheets with parchment paper.
2. In a mixing bowl add oil, butter and sugar. With paddle attachment on, beat on low speed for 2-3 minutes, until fluffy.
3. Add egg and almond extract and mix until combined. With a spatula, scrape the sides of the bowl.
4. Gently, stir in the flour and baking powder.
5. Turn mixer off and with a spatula, fold in cherries and chocolate chips.
6. With a large ice-cream scoop, drop cookie dough on prepared baking sheets.
7. Bake in preheated oven for 12-13 minutes or until edges are golden brown.
8. Remove from oven and cool completely on baking sheets.
9. Keep in an airtight container for up to 1 week.

 

 

(Recipe developed for Imperial Sugar)