Levain Bakery Chocolate Cherry Almond Cookies
These Levain Bakery copycat Chocolate Cherry Almond Cookies are giant, thick, and gooey in the center with golden edges. Bakery-style cookie dough is loaded with chocolate chips, tart dried cherries, and toasted sliced almonds.
Servings: 10
Ingredients
- 1 cup Butter cold and cubed
- 1 cup Brown Sugar
- 1/2 cup + 1 Tablespoon Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract (optional)
- 1 1/2 cups All-Purpose Flour
- 1 1/2 cups Cake Flour (or can use 3 cups of all-purpose flour total)
- 1 teaspoon Cornstarch
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 cups Semi-Sweet Chocolate Chips
- 1 cup Dried Cherries (roughly chopped)
- 3/4 cup Sliced Almonds (toasted and cooled)
Instructions
- Preheat the oven to 400°F.
- In a large mixing bowl, cream the butter, brown sugar, and sugar for 4 minutes, until light and fluffy. Scrape the sides of the bowl.
- Add the eggs and vanilla and mix for 1 minute longer.
- Stir in the all-purpose flour, cake flour, cornstarch, baking soda, and salt. Fold in the chocolate chips, dried cherries, and almonds.
- Roll the dough into 6-ounce balls. Place on a parchment-lined, light-colored baking sheet, with only 4 or 5 cookies per sheet.
- Bake for 8 1/2 to 10 minutes, until light golden.
- Let the cookies set on the pan for 15 minutes before removing.
Notes
Toast the almonds at 350°F for 5 to 7 minutes and cool completely before adding.
What kind of dried cherries are best? Tart dried cherries balance the sweet chocolate best. Sweet dried cherries work too.
Can I make these cookies smaller? Yes. Roll the dough into 3-ounce balls and bake for 8 to 9 minutes.
Nutrition
Calories: 737kcal | Carbohydrates: 92g | Protein: 10g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 515mg | Potassium: 343mg | Fiber: 6g | Sugar: 55g | Vitamin A: 1070IU | Calcium: 87mg | Iron: 4mg
