Preheat oven to 325. Line baking sheets with parchment paper.
In a medium bowl whisk flour, baking soda and salt. Set aside
In a large owl beat butter with both sugars until light as fluffy, about 2 to 3 minutes
Add egg, egg yolk and vanilla and beat in.
Add flour mixture and stir in until blended do not overmix
Fold in cherry chocolate chips and chocolate almonds.
Roll dough into 1 inch balls, place 2 inches apart on prepared pan. Flatten balls lightly with the palm of your hand.
Bake for 10 to 12 minutes just until light golden. Don't overbake for chewy cookies. Cool 1 minute on cookie sheet then cool on wire racks.
NOTE; these cookies freeze really well!
