These were supposed to be “Nantucket Cookies,” made with white chocolate chips or chunks and dried cranberries, and sprinkled with flakes of sea salt. I skipped the salt, used chopped bittersweet chocolate and dried cherries and called it a day. And what a day it was! A delicious one to be sure. I highly recommend these, though I must say they are extremely rich.
|Cherry-Bittersweet Chocolate Chunk Cookies |
Adapted from “Salty Sweets” by Christie Matheson
Rating: 9 out of 10
|INGREDIENTS: 2-1/4 cups unbleached all-purpose flour |
1 tsp. baking soda
1 tsp. fine sea salt
2/3 cup unsalted butter, softened slightly
3/4 cup granulated sugar
3/4 cup brown sugar
1-1/2 tsp. pure vanilla extract
2 large eggs
1 cup dried sweetened tart cherries
1 cup good-quality bittersweet chocolate, chopped
Heat oven to 375F. Line baking sheets with parchment paper. In medium-size bowl, whisk together flour, baking soda and salt; set aside. In bowl of a stand mixer fitted with paddle attachment, beat butter with sugars and vanilla on low speed till combined. Beat in eggs one at a time. Slowly add flour mixture to bowl, beating on lowest speed after each addition. Stir in cherries and chocolate pieces. Use an ice cream scoop or two spoons to drop balls of dough (about 2 Tbsp. each) onto prepared baking sheets.
Bake 8-10 minutes, until set and just golden. Let cookies cool on baking sheets for a minute, then transfer to wire rack to cool completely. Yield: About 30 cookies (yield will be dependent upon size of cookie).