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Dark and White Chocolate Chunk & Cherry Cookies

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Prep Time: 20 Minutes

Total Time: 34 Minutes

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Ingredients

  • 1 C. dried sour cherries
  • ⅓ C. cherry liqueur
  • 4 oz. unsweetened chocolate, melted and cooled
  • 1 C. unsalted butter, room temperature
  • ⅓ C. white sugar
  • 1 ¼ C. light brown sugar, firmly packed
  • 2 eggs
  • 1 egg yolk
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • ½ tsp. salt
  • 1 tsp. Clabber Girl Baking Soda
  • 2 ¼ C. all-purpose flour
  • ¾ C. coarsely chopped white chocolate
  • ¾ C. coarsely chopped semi-sweet chocolate

Directions

  1. Preheat oven to 400˚F.
  2. Stack two baking sheets together and line the top one with parchment paper. Position oven rack to upper third position.
  3. Plump dried cherries by covering with boiling water and let stand a couple of minutes. Drain well and toss with cherry liqueur.
  4. Melt the unsweetened chocolate and set aside.
  5. In a mixer bowl, cream the butter with the white and brown sugars. Blend in eggs, yolk and vanilla. Fold and blend in the melted chocolate. Fold in salt, baking soda and flour. Fold in cherries, white and dark chocolate. Batter should be soft.
  6. Chill 10-15 minutes Drop in generous tablespoons onto baking sheet, leaving space between dollops of batter.
  7. Place in oven, lower temperature to 350°F. Bake until lightly browned around edges – 12 to 14 minutes or until cookies seem just set and edges are crisped.

Dark and White Chocolate Chunk & Cherry Cookies

rpic_20170606144043_lg

Prep Time: 20 Minutes

Total Time: 34 Minutes

Ingredients

  • 1 C. dried sour cherries
  • ⅓ C. cherry liqueur
  • 4 oz. unsweetened chocolate, melted and cooled
  • 1 C. unsalted butter, room temperature
  • ⅓ C. white sugar
  • 1 ¼ C. light brown sugar, firmly packed
  • 2 eggs
  • 1 egg yolk
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • ½ tsp. salt
  • 1 tsp. Clabber Girl Baking Soda
  • 2 ¼ C. all-purpose flour
  • ¾ C. coarsely chopped white chocolate
  • ¾ C. coarsely chopped semi-sweet chocolate

Directions

  1. Preheat oven to 400˚F.
  2. Stack two baking sheets together and line the top one with parchment paper. Position oven rack to upper third position.
  3. Plump dried cherries by covering with boiling water and let stand a couple of minutes. Drain well and toss with cherry liqueur.
  4. Melt the unsweetened chocolate and set aside.
  5. In a mixer bowl, cream the butter with the white and brown sugars. Blend in eggs, yolk and vanilla. Fold and blend in the melted chocolate. Fold in salt, baking soda and flour. Fold in cherries, white and dark chocolate. Batter should be soft.
  6. Chill 10-15 minutes Drop in generous tablespoons onto baking sheet, leaving space between dollops of batter.
  7. Place in oven, lower temperature to 350°F. Bake until lightly browned around edges – 12 to 14 minutes or until cookies seem just set and edges are crisped.

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