Yet another super easy recipe coming your way just in time for cherry season, my loves!
Baking is therapeutic. It is also a great way to impress people around you with your ‘domestic diva’ skills and make them think you’re like the best diplomat’s wife ever when in fact, you’ve only exerted a wee bit of effort. Haha! I do admit to them later on that baking is easy-peasy. You just have to get yourself into the kitchen, drop the fear that you might blow up your whole building, and dive right in. It takes a lot of time but it’s definitely fun and worth it. 😉
I haven’t been baking for quite a while since my husband and I have been so busy. I was actually looking for an excuse to bake something just so I can make some desserts and disrupt his dieting. 😛
It’s currently cherry season so that’s a wonderful excuse to bake something sweet and fruity. 😉 I was also recently given a pack of Northwest Cherries to try. Been eating them fresh and adding them to shakes. Naturally, the next step would actually be baking with them. I decided to try a recipe I found on the internet for plain cookies then adding my choice of toppings.
Here’s the recipe! Enjoy! 😉
Choco-Cherry Almond Cookies
Yield: 60 medium-sized cookies
Total Time to Make: About an hour
2 cups of Northwest Cherries
1 cup granulated sugar
2 cups white flour
1/2 cup wheat flour
250 grams butter
1 cup chocolate chips (I’m using Hershey’s semi sweet)
1/2 cup brown sugar
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
1 cup almonds
Mix the white and wheat flour together. Add the baking soda and salt. Set aside.
Get another bowl (I’m using my mixer for this) and mix the granulated and brown sugars together then add the vanilla extract and the butter. Make sure that the butter isn’t rock-solid from being in the fridge all day. I usually take it out an hour and a half before I start baking to make sure it’s really soft. Mix it all in then add the eggs.
Make sure that the batter is all smooth and creamy before gradually adding the flour mixture.
Side note: Northwest Cherries are crazy delicious. They’re plump, juicy, and sweet. I had to stop myself from eating most of it while baking! They are picked then flown in from the US to Malaysia in under 4 days so you can really make sure they’re fresh. They’re available at Jason’s Food Hall where they retail between RM40-80 depending on the weight and progress of the season. So if you want to make this recipe, you have to get them ASAP before cherry season ends! 😉
Take the seeds out of the cherries (Do not – AND I REALLY MEAN DO NOT – forget to do this) then put it in a food processor. You can also just use a knife and cut them into little pieces. Add the cherries into the batter.
Next, use the food processor to chop (or just use your knife if you’re comfy) the almonds then add it into the mix as well.
Line your oven’s tray with a baking sheet and scoop out the batter into the size of the cookies you want. I was personally using a bit over 1 tablespoon of the batter per cookie. Make sure there is ample space between them as they will be ‘growing’ in your oven.
I placed the heaps of batter quite close to each other during the first batch. When they flattened out, they overlapped with each other so I didn’t get the circular shapes I wanted. So for the next batches, I spaced them really well.
Bake the cookies for 15 minutes in 375F/190.5C heat.
Voila! Enjoy! 🙂