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Chewy Cherry Chunk Cookies

  • yield: Makes 10 large or 36 small cookies

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Ingredients

  • 1 cup dried cherries
  • 1 cup boiling water
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup coarsely chopped white chocolate
  • 1/2 cup coarsely chopped milk chocolate
  • 1/2 cup coarsely chopped pecans

Cook's Note

Store in an airtight container for up to 1 week.

Directions

  1. Step 1

    Preheat oven to 350 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with parchment paper; set aside.

  2. Step 2

    Place dried cherries in a small bowl, and cover with 1 cup boiling water to plump them; let stand 5 minutes. Drain, and set aside.

  3. Step 3

    In the bowl of an electric mixer fitted with the paddle attachment, combine butter and both sugars. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add egg and vanilla extract, and beat to combine. Beat in flour, baking soda, and salt. Mix in cherries, white and milk chocolate, and pecans. Batter should be stiff.

  4. Step 4

    Use a large (2 1/2 ounce) or small (1 1/4 ounce) ice-cream scoop to form balls of dough. Place the balls of dough about 4 inches apart on the baking sheets. Bake until golden and just set, rotating the sheets between the oven racks halfway through baking to ensure even browning, about 15 minutes for large cookies and 12 minutes for small cookies. Transfer sheets to a wire rack to cool for about 5 minutes before transferring cookies to rack.

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Reviews (4)

  • rachel_nyc 8 Dec, 2008

    I made these for my holiday cookie packages a few years ago and received calls from each recipient requesting more! Since then they've become a staple for parties and gift-giving--everyone loves them. They're like a dressed-up version of everyone's favorite chocolate chip cookie. I always use light muscovado sugar instead of regular brown sugar and it makes them even better! You can easily leave out the nuts

  • humbie 14 Aug, 2008

    These cookies are great and very easy to make. I used fresh pieces of cherries and they still came out great. Going to be a favorite in my home from now on. Thanks Martha

  • humbie 14 Aug, 2008

    The cookies are great, very easy to make and so very good. I used fresh cut up pieces of cherries. Definately going to be a favorite in my home from now on.
    Thanks Martha.

  • pasta77 14 Jan, 2008

    This is my favourite cookie recipe! I make them for my husband to take to work, and everyone loves them - I skip out on the pecans, and use plain (dark) chocolate, to make them less sweet - it's a winner every time