Chocolate Jubilees Recipe
A decadent twist on classic chocolate cookies, these Chocolate Cherry Almond Cookies combine rich cocoa, tart maraschino cherries, and crunchy almonds for a sophisticated flavor balance. The chewy oats and double dose of chocolate (chips and cocoa) make them irresistible. Perfect for holiday gifting or festive gatherings!
Ingredients
- Wet Ingredients:
- 1 cup (226g) unsalted butter, softened
- 1 cup (190g) shortening
- 2 cups (400g) packed brown sugar
- 1 cup (200g) granulated sugar
- 4 large eggs
- 2–3 tsp almond extract
- Dry Ingredients:
- 4 cups (480g) all-purpose flour
- 1 cup (90g) quick-cooking oats
- 1 cup (80g) unsweetened cocoa powder
- 2 tsp baking soda
- 2 tsp salt
- Mix-Ins:
- 3 cups (18 oz) semisweet chocolate chips
- 1 jar (16 oz) maraschino cherries, drained and chopped
- 1 cup (95g) sliced almonds (optional)
Instructions
- Prep: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream Wet Ingredients: In a large bowl, beat butter, shortening, brown sugar, and granulated sugar until light and fluffy (~3 minutes). Add eggs one at a time, mixing well after each. Stir in almond extract.
- Combine Dry Ingredients: In a separate bowl, whisk flour, oats, cocoa powder, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Fold in Mix-Ins: Gently stir in chocolate chips, chopped cherries, and almonds (if using). The dough will be thick.
- Scoop & Bake: Roll dough into 1½-inch balls and place 3 inches apart on baking sheets. Bake for 12–14 minutes until edges are set but centers are still soft. Cool on wire racks.
Pro Tips
- Cherries: Pat them dry thoroughly to prevent soggy cookies.
- Texture: For chewier cookies, slightly underbake and let them rest on the sheet for 2 minutes before transferring.
- Storage: Keep in an airtight container for up to 5 days or freeze dough balls for easy baking later.
Pairing Idea: Serve with a glass of cold milk or espresso for contrast against the rich chocolate.