Although nice - I should have done as the recipe first suggested: Use white chocolate. I did use bittersweet chocolate which although was good - I think overwhelmed the tart cherry taste which I would have like to have had more of. However, the texture was good (more on the chewy side) and overall the cookies were pretty good.
1 cup dried tart cherries (around 5.5oz)
1/3 cup cherry liquor
2 Tbs. water
1.5 cups all purpose flour
1/2 tsp salt
1/4 tsp. baking soda
1/2 cup unsalted butter at room temp.
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 large eggs
2 tsp vanilla extract
1/4 tsp almond extract
1.25 cups semisweet chocolate chips (around 8 oz)
1.25 cups white chocolate chips (around 8oz)
1. Preheat oven to 375F.
2. Line two baking sheets with parchment paper.
3. In a small saucepan bring the cherries, the liquor and 2 Tbs of water to boil.
4. Remove from heat and let soak for 15 min - drain cherries and pat dry.
5. In a medium bowl whisk the flour, salt and baking soda together.
6. Using a stand mixer with a paddle attachment cream the butter and both sugars together until creamy.
7. Add the eggs and the vanilla and almond extracts and beat until combined.
8. Add the dry ingredients and mix until just combined.
9. Stir in the cherries until combined.
10. Scoop tablespoonfuls of the batter onto the sheets of parchment paper making sure to leave around 1 inch between the cookies.
11. Bake for around 13 min - or until the edges are a golden brown.
12. Transfer to a rack to cool.
Taken from: The July 2008 issue of "Bon Appetit" p. 22.
- ► 2009 (74)
- Egg Whites: Pecan Meringues or Resurrection Cookie...
- Egg Whites: Nougat with Roasted Hazelnuts and Rum
- Strawberry Custard Tart
- Pine Nut and Lavender Cake - Yogurt Part 2
- Cherry and Choc Chip Cookies
- Raspberry Yogurt Cake - Part 1 of the Yogurt Cakes...
- Chocolate, Caramel and Honey Roasted Peanut Tart
- Lisa's Lemon Raspberry Desserts
- Apple Fritters
- Stewed Rhubarb
- Rhubarb Flan
- ▼ June (11)