Cherry and Dark Chocolate Chunk Cookies
Dried cherries offer a nice chewiness to these cookies, and the additional flavor is welcome as well. They are a bit on the cakey side, not gooey, despite all the chocolate. And, if you can believe it, they are even better the next day.
Makes: 24Hands-on: 15 minutesTotal: 55 minutesDifficulty: Easy
- 1⁄2 lb. unsalted butter, softened
- 2⁄3 cups granulated sugar
- 1⁄2 cup packed light brown sugar
- 1 tsp. salt
- 1 Tbsp. vanilla extract
- 2 large eggs
- 2 1⁄2 cups all purpose flour
- 2 tsp. baking soda
- 1 cup dried cherries
- 1 cup milk chocolate chips
- 1 cup semisweet chocolate chunks
- 1 cup bittersweet chocolate chunks
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer, beat the butter with the sugars, salt, and vanilla, about 2 minutes. Add in the eggs one at a time, scraping down the bowl after each addition.
- In a separate bowl, whisk the flour and baking soda. Add to the other ingredients on low speed, until just combined. Stir in the cherries and chocolate by hand.
- Portion out the cookies with a 1⁄4 cup measure onto the baking sheets, roughly 6 cookies per sheet. Allow 2 inches between cookies.
- Bake for 15 to 18 minutes, or until lightly browned around the edges. Remove from oven and cool for 2-3 minutes on the pan, then remove to a cooling rack to cool completely. Repeat with remaining batter.