Saturday, May 16, 2009

Cherry and Chocolate Chip Cookies

From "Icing on the Cake" Bakery Los Gatos California
"Bon Appetit" Magazine

Makes about 30/feel free to mix things up by replacing the white choclate chips with bittesweet or milk chocolate chips. Either way, wash these cookies down with a big glass of cold milk.

1 cup tart cherries (about 5 1/2 Ounces)
1/3 cup cherry liquer (Such as cherry heering)
2 tbsp water
1 1/2 cups all purpose flour
1/2 tsp salt
1/4 tsp baking soda
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup (Packed) golden brown sugar
2 large eggs
2 tsp vanilla extract
1/4 tsp almond extract
1 1/4 cups semisweet chocolate chips
1 1/4 cups white chocolate chips

Pre-heat oven to 375. Line 2 baking sheets with parchment paper. Bring cherries, cherry liqeur, and 2 tbsp water to boil in small saucepan. Remove from heat, and let soak 15 minutes. Drain cherries;pat dry.
Whisk flour, salt, and baking soda in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until creamy. Add eggs and both extracts and beat to blend. Add flour mixture and beat on low just to blend. Stir in cherries and all chocolate chips. Scoop tablespoonfuls of dough onto prepared baking sheets, spacing 1 inch apart.
Bake cookies until edges are light golden, turning baking sheets halfway through cooking, about 13 minutes. Transfer to rack and cool. DO AHEAD can be made 3 days ahead. Store airtight at room temperature.

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