Dark Chocolate Cherry Cookies with Almonds

• Vegetarian

• Produce

  • 1 cup Cherries, dried

• Refrigerated

  • 1 Egg white, large

• Condiments

  • 1/2 cup Corn syrup, dark

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/3 cup Brown sugar, packed dark
  • 3/4 cup Cocoa powder, dark
  • 1 1/4 cup Dark chocolate chunks
  • 1/3 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla extract, pure

• Nuts & Seeds

  • 3/4 cup Almonds

• Dairy

  • 14 tbsp Butter

Found on foodfolksandfun.net

Description

Ingredients

• 1 ½ cup all-purpose flour
• ¾ cup dark cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup dark corn syrup
• 1 large egg white
• 1 ½ teaspoons pure vanilla extract
• 14 Tablespoons butter, softened
• ⅓ cup granulated sugar
• ⅓ cup packed dark brown sugar
• 1¼ cup dark chocolate chunks
• 1 cup dried cherries
• ¾ cup slivered almonds

Directions

• Move oven racks to upper- and lower-middle positions and preheat to 375 degrees F. Line 2 cookie sheets with silicone baking mat or parchment paper; set aside.
• Whisk together flour, cocoa powder, baking soda, and salt in medium bowl. In large measuring cup whisk together corn syrup, egg white, and vanilla.
• In stand mixer fitted with paddle attachment, beat together butter and sugars until light and fluffy, about 2 minutes. Reduce speed to medium low, and pour in corn syrup mixture in a slow, steady stream and beat until combined, about 20 seconds. Turn mixer off and add flour mixture, chocolate chunks, cherries, and almonds; pulse mixer on lowest speed about 10-15 times until flour is almost all mixed in. Increase speed to low and mix until chocolate chunks, cherries, and almonds are evenly distributed, about 10 seconds. Quickly stir dough with rubber spatula to make sure no flour pockets remain. Chill dough for 30 minutes to firm slightly (but NO LONGER THAN 30 MINUTES!).
• Using 2-tablespoon cookie scoop, scoop dough onto prepared cookie sheet, spacing them 2 inches apart. Gently flatten cookies a little using palm of hand. Bake, switching baking sheet positions halfway through baking, until cookies are slightly puffed, cracked and edges have begun to set but centers are still soft (if you look between cracks of cookie, they will appear raw and seem underdone…this is EXACTLY what you want), 10-11 minutes. DO NOT OVERBAKE!
• Let cookies cool 5 minutes on baking sheet, then move them to wire rack; cool cookies to room temperature.