Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This creaming process incorporates air, which is crucial for cookie texture.1 cup Unsalted Butter, 1.5 cups Granulated Sugar
- Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and almond extract (if using). If you plan to marble your cookies with pink or red, add a few drops of food coloring now and gently swirl it in with a toothpick, but don't overmix.2 Large Eggs, 1 teaspoon Vanilla Extract, 1 teaspoon Almond Extract, Pink or red food coloring
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed throughout the dough.2.5 cups All-purpose Flour, 0.5 cup Unsweetened Cocoa Powder, 1 teaspoon Baking Soda, 0.5 teaspoon Salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies.
- Gently fold in the crushed edible cherry blossoms and chocolate chips using a rubber spatula. Ensure the cherry blossoms and chocolate are evenly distributed throughout the dough for delightful bursts of flavor in every bite.0.25 cup Dried edible cherry blossoms, 1 cup Semi-sweet chocolate chips
- For easier handling and to prevent excessive spreading, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step is particularly helpful if you added food coloring for marbling.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes for easy cleanup.
- Using a cookie scoop (about 1.5 tablespoons) or two spoons, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches between cookies to allow for spreading.
- Bake for 9-12 minutes, or until the edges are set and the centers are still slightly soft. The baking time will vary depending on your oven and the size of your cookies. For a chewier cookie, err on the side of underbaking slightly.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up properly.
Notes
Store in an airtight container at room temperature for up to 3-5 days. Can be refrigerated for up to a week. Reheat gently or in the oven for a warm cookie. Freeze for up to 2-3 months.