Chewy Chocolate Chunk-Cherry Cookies
These crave-worthy cookies have a kiss of
cherry and make a sweet valentine when sealed
with a personalized cherry-hearts tag. Try swapping the cherries for
dried cranberries, which are
just as tart and a cinch to find.
Martha Stewart Living, February 2011
- Prep Time 25 minutes
- Total Time 1 hour, 50 minutes
- Yield Makes about 40
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 3 sticks unsalted butter, room temperature
- 2 cups packed light-brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 12 ounces semisweet chocolate, coarsely chopped (2 1/2 cups)
- 8 ounces dried cherries (1 1/2 cups)
- Preheat oven to 375 degrees. Whisk
together flour, baking soda, and salt. Beat butter
and sugars until pale and fluffy.
Add eggs, 1 at a time, beating
well after each addition. Beat in
vanilla, then flour mixture.
Beat in chocolate and cherries.
Refrigerate dough for 1 hour.
- Roll dough into 1 3/4-inch balls
(about 3 tablespoons each),
and arrange on parchment-lined
baking sheets, spacing about
3 inches apart. Bake until edges
are golden, 12 to 14 minutes. Let
cool on sheets set on wire racks
for 10 minutes. Transfer cookies
to racks; let cool completely.
Cookies can be stored at room temperature for up to 3 days.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.