Cherry Almond Chocolate Chip Cookies

Instructions:

1. Preheat the Oven:
   Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Cream the Butter and Sugar:
   In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and powdered sugar until light and fluffy. This should take about 3 minutes on medium speed.
3. Add Extracts and Dry Ingredients:
   Mix in the almond extract (or vanilla extract if preferred). In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the creamed butter and sugar mixture, mixing until just combined. If you like your cookies with a slight hint of pink, add a few drops of red food coloring to the dough at this stage.
4. Fold in the Chocolate Chips and Cherries:
   Gently fold in the chocolate chips and chopped maraschino cherries. The cherries add a burst of fruity flavor, and the chocolate chips bring a rich, creamy texture to each bite.
5. Form the Cookies:
   Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. If you reserved some whole maraschino cherries, place one on top of each cookie for an extra pop of color and flavor.
6. Bake:
   Bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The center may look a little soft, but that’s perfect for keeping them chewy.
7. Cool:
   Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely. The cooling time will help them firm up, giving you the perfect chewy texture.