I’m not going to lie to you people I epically failed on the first batch of these cookies.  Shame…  They were so pitifully flat.  They were so flat actually that some of the centers completely fell out.

The second batch however!!  Perfection!  They were fluffy and came out in little mounds with soft centers just how they are supposed to.  What is the difference you ask?  Flour!  Flour makes all the difference.  If your cookies come out too flat just add a tbs of flour, bake a few more, if they are still flat add a few more tbs of flour.  Lesson learned.

Also, I have to think of a better name for these cookies because because chocolate covered cherry chip cookies is way too long.   Any suggestions??

Ingredients:

1 egg

1 tbl Almond Extract

1 cup all purpose flour plus 2 tbs

1 tsp salt

1 tsp baking soda

1/2 cup brown sugar

1/2 cup granulated sugar

1 stick of unsalted butter at room temperature

1/2 cup cherry chips

1/2 cup chocolate chips (dark chocolate preferred)

bakers chocolate (semi-sweeet)

Heat your oven to 375 degrees.  In a small bowl combine the egg and the almond extract.  Whisk together and set aside.  In another medium size bowl combine the flour, salt and baking soda.  Whisk these items together and set aside.  In a large bowl combine the brown sugar, granulated sugar and butter together.  Using either your stand mixer with the paddle attachment or a hand mixer blend together the sugar and the butter until it is creamy.  *TIP*  Your butter must be at room temperature!  If you add the butter when it is too cold the butter will not whip very well and will be clumpy.  You need the butter to be even throughout your mixture or your cookies will come out lumpy and the flavor will not be even.  If you microwave your butter to get it to room temperature it is inevitably too soft and your batter will be too gooey, which will result in super flat cookies.  So, the lesson here is be patient and don’t forget to pull your butter out a good 20min before you start.  I tend to forget to pull the butter out and use the microwave to warm the butter up.  If you have to do this be prepared to add an extra tbs of flour or so to thicken up your batter.  Trust me, it makes all the difference.  End of Tip **  Once your butter and sugar are creamed slowly add the egg and almond extract mixture with your mixer on medium.  Once blended begin adding the flour mixture a little at a time.  As soon as your batter comes together turn off your mixer and add the cherry chips.  Blend these in by hand.  Your mixer is to strong and will break up the chips into crumbs.  Place 2″-3″ dollups of dough on your cookie sheet about 2″ apart and place them in the oven for 10-12 minutes.

When the cookies are on the cooling rack start your sauce.  Pull out a small sauce pot and break up the bakers chocolate.  Set the heat to low and drop in the chunks of chocolate.  Allow them to melt into a chocolate sauce.  Once your cookies have cooled COMPLETELY dip one half of the cookie in the chocolate sauce.  Allow the excess to drip back in the pot and place the cookie back on the drying rack so that the chocolate can dry.  I like to double dip mine.  You don’t have to wait until the chocolate has completely cooled to double dip them but wait at least 10 minutes.  Don’t skimp out on the chocolate and buy cheapy melting chocolate.  A good quality chocolate makes all the difference!

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