Tart cherries and dark chocolate meet in this chewy sweet cookie. I made these for my husband’s office last week. I wanted to send in something a little different from the usual and these were a great choice. The hint of almond flavor is unexpected and it works perfectly with the cherries and the chocolate.
We’ve loved crinkle cookies for years; they are the ultimate “crisp on the outside with a soft chewy center” cookie. I regularly make cinnamon crinkle cookies and lemon crinkle cookies. I can’t believe I never thought to make them with our favorite fillings before now. I can hardly wait to play with this idea again.
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- 1/2 cup butter softened
- 1 cup sugar
- 2 teaspoons almond extract
- 1 egg
- 3/4 cup white rice flour *
- 3/4 cup tapioca starch *
- 1/4 teaspoon xanthan gum *
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup dark or semi sweet chocolate chips
- 1/2 cup dried cherries
- * if you are not in need of a gluten free recipe simply substitute 1 1/2 cups all purpose flour for the items marked with an *
- Preheat the oven to 350 degrees. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the almond extract and egg. Beat again until fluffy. Whisk together the dry ingredients and slowly add to the wet ingredients. Stir just until combined.
- Add the chocolate chips and cherries and stir again to mix throughout the dough. Scoop into 1" balls onto a parchment or silpat lined baking tray. Bake for 10-11 minutes, until no longer shiny and slightly puffy. Remove from the oven before they are browned. Let cool on the trays for 1-2 minutes before transferring to a wire cooling rack to finish cooling. Store in an airtight container at room temperature. Enjoy!