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Spumoni Chocolate Chip Cookies

These Spumoni Chocolate Chip Cookies are a delightful twist packed with chocolate, pistachios, and cherries for an unforgettable flavor experience.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert, Snack
Cuisine: Italian-American
Keyword: Cherries, Chocolate Chip, Cookies, Easy, Nuts
Servings: 24 servings

Ingredients

  • 2 3/4 cups all-purpose flour 330g
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter room temperature, 227g
  • 1 cup light brown sugar packed, 213g
  • 1/2 cup granulated sugar 99g
  • 3 teaspoons vanilla extract
  • 1 teaspoon almond extract optional
  • 2 large eggs room temperature
  • 11 ounces semi-sweet chocolate chips 312g
  • 1 1/2 cups chopped pistachios 150g
  • 3/4 cup dried cherries 112g

Instructions

  • Preheat your oven to 350°F (175°C) to ensure even baking.
  • In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
  • In a large mixing bowl, use an electric mixer to cream the unsalted butter, light brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
  • Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and almond extract, if using, until smooth.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined; avoid overmixing.
  • Fold in the semi-sweet chocolate chips, chopped pistachios, and dried cherries evenly using a spatula.
  • Drop rounded balls of dough onto a parchment-lined baking sheet, spacing about 2 inches apart.
  • Bake for 10-12 minutes or until edges are lightly golden; centers may look slightly underbaked.
  • Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Equipment

  • Mixing Bowls
  • Electric Mixer or Whisk
  • Measuring Cups and Spoons
  • Baking Sheets
  • Parchment Paper
  • Cooling Rack

Notes

  • Ensure butter is at room temperature for easy creaming and soft texture.
  • Chill the dough for 30 minutes to achieve thicker cookies.
  • Use a cookie scoop for evenly sized cookies to bake uniformly.
  • Watch baking time carefully as cookies can overbake quickly.
  • Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.