These Dark Chocolate Cherry Cookies are chewy, fudgy, and oh-so-good! They're festive and fabulous for giving as gifts-either baked or in cookie dough form!
Move oven racks to upper- and lower-middle positions and preheat to 375 degrees F.
Line 2 cookie sheets with a silicone baking mat or parchment paper.
MAKE COOKIE DOUGH:
Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
Whisk together corn syrup, egg white, and vanilla in a large measuring cup.
In a stand mixer fitted with the paddle attachment, beat together butter and sugars until light and fluffy, about 2 minutes. Reduce speed to medium-low, pour corn syrup mixture in a slow, steady stream, and beat until combined, about 20 seconds.
Turn the mixer off and add the flour mixture, chocolate chunks, cherries, and almonds.
Pulse the mixer on the lowest speed about 10-15 times until the flour is almost all mixed in. Increase speed to low and mix until chocolate chunks, cherries, and almonds are evenly distributed about 10 seconds.
CHILL AND SCOOP DOUGH:
Quickly stir the dough with a rubber spatula to ensure no flour pockets remain. Chill dough for 30 minutes to firm slightly (but NO LONGER THAN 30 MINUTES!).
Using a 2-Tablespoon cookie scoop, scoop dough onto the prepared cookie sheet, spacing them 2 inches apart.
Gently flatten cookies a little using the palm of your hand.
BAKE COOKIES:
Bake, switching baking sheet positions halfway through baking until cookies are slightly puffed, cracked and edges have begun to set, but centers are still soft (if you look between cracks of the cookie, they will appear raw and seem underdone…this is EXACTLY what you want), 10-11 minutes. DO NOT OVERBAKE!
COOL AND SERVE:
Let cookies cool for 5 minutes on the baking sheet, then move them to a wire rack; cool cookies to room temperature for about 40 additional minutes.