Sour Cherry Chocolate Chunk Cookies
This recipe makes 50 cookies servings
|Pper cookie: about||-|
|total fat||5 g|
|sat. fat||3 g|
- Preparation time: 10 minutes
- Total time : 12 minutes
- Portion size: 50 cookies
- 1 cup 1cupsalted butter, softened
- 1 cup 1cuppacked light brown sugar
- 1/2 cup 1/2cupgranulated sugar
- 2 2eggeggs
- 1 tsp 1tspvanilla
- 2-1/3 cups 2-1/3cupsall-purpose flour
- 1 tsp 1tspbaking soda
- 1/4 tsp 1/4tspsalt
- 3/4 cup 3/4cupdried sour cherrydried sour cherries
- 6 oz 6ozbittersweet chocolate, coarsely chopped
In large bowl, beat together butter, brown sugar and granulated sugar until fluffy; beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla.
In separate bowl, whisk together flour, baking soda and salt; stir into butter mixture until combined. Stir in cherries and chocolate.
Drop by rounded 1 tbsp (15 mL) onto parchment paper–lined baking sheets.
Bake in 350°F (180°C) oven until edges are golden, 12 minutes. Let cool on pans on racks for 5 minutes; transfer to racks and let cool.
Additional information : Variations
Chocolate Chip and Nut Cookies
Replace cherries with 1 cup (250 mL) chopped walnut halves or pecans. Replace bittersweet chocolate with 2 cups (500 mL) semisweet chocolate chips.
Reverse Chocolate Chip Cookies
Substitute cocoa powder for 1/3 cup (75 mL) of the flour, sifting with flour before adding to mixture. Replace cherries with 1 cup (250 mL) semisweet chocolate chips. Replace bittersweet chocolate with 6 oz (175 g) white chocolate, chopped.
Double Peanut Cookies
Replace cherries with 1 cup (250 mL) honey-roasted peanuts. Replace bittersweet chocolate with 2 cups (500 mL) peanut butter chips.
Source : Canadian Living Holiday Cookbook: Fall 2010