Cherry Almond Chocolate Chip Bliss Cookie

• 2.5 sticks butter, unsalted and softened (10 oz/280g)
• 2 cups granulated sugar
• 3 large eggs
• 1 tablespoon almond extract
• 8 oz/225g whole or sliced almonds
• 4.5 cups (610g/21.8 oz) all purpose flour
• A1/2 teaspoon salt
• 2 teaspoons baking soda
• 2 cups (12 oz/330g) chocolate chips
• 1.5 cups (8 oz/ 225g) dried pitted cherries, such as Montmorency

1. Preheat oven to 350F/180C. Grind almonds in a food processor until fine (should yield approximately 2 cups of ground almonds). Set almonds aside. Sift together flour, salt, and baking soda in a medium bowl and set aside. Cream together butter and sugar in a large bowl with an electric mixer. Add eggs and beat to combine. Beat in almond extract. Add flour mixture and ground almonds and stir to combine. Stir in chocolate chips and dried cherries.
2. Use a #20 scoop to portion out dough (if you donat have the scoop, make balls containing a little over 3 tablespoons of dough-about the size of a golf ball) and place 3 inches apart on ungreased nonstick cookie sheet. Use your fingers to flatten down dough to the height of a half an inch. Bake for 12-13 minutes or until light golden brown around the edges.
3. Cool on pan for five minutes, then remove to wire rack to cool completely.
4. Bakeras note: Use regular sized chocolate chips to get a full chocolate burst in each bite.

butter, sugar, eggs, almond, almonds, flour, salt, baking soda, chocolate chips, cherries

Taken from www.epicurious.com/recipes/member/views/cherry-almond-chocolate-chip-bliss-cookie-50041890 (may not work)