Chocolate Cookies With White Chocolate and Cherries
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 8ounces/227 grams bittersweet chocolate, 60 percent to 72 percent cocoa solids, chopped
- 6tablespoons/85 grams unsalted butter, cut into cubes
- ⅓cup/42 grams all-purpose flour
- 1tablespoon/7 grams unsweetened cocoa powder, either Dutch-process or natural
- 1teaspoon baking powder
- ½teaspoon fine sea salt
- 2large eggs, at room temperature
- ¾cup/150 grams granulated sugar
- 2teaspoons vanilla extract
- ⅓cup/56 grams white chocolate chunks or chips
- ⅓cup/56 grams bittersweet chocolate chunks or chips
- ⅓cup/60 grams dried cherries
- ⅓cup/42 grams pecan halves
- Flaky sea salt, for topping (optional)
Nutritional analysis per serving (24 servings)
128 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 11 grams sugars; 3 grams protein; 81 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Heat oven to 350 degrees and lightly grease 2 or 3 baking sheets.
- Step 2
In a heavy saucepan set over low heat, melt chocolate and butter over low heat, stirring constantly. (Make sure to scrape sides and bottom of pan to prevent scorching.) Once melted, remove from heat, stir well and set aside to cool slightly. (You can also melt the butter and chocolate together in the microwave on low heat.)
- Step 3
In a small bowl, whisk together flour, cocoa powder, baking powder and salt.
- Step 4
In a large bowl, using an electric mixer fitted with the whisk attachment, beat eggs and sugar until mixture is pale and very fluffy, about 2 minutes. Beat in vanilla extract. Scrape melted chocolate into egg foam and beat until just incorporated, scraping down sides of mixer bowl with a rubber spatula. Beat in flour mixture until no traces of flour remain, scraping sides of mixer bowl with spatula.
- Step 5
Using a spatula, fold in chips, cherries and nuts. Drop scant tablespoons of batter, 2 inches apart, onto prepared baking sheets. Sprinkle with sea salt if you like. Bake until slightly risen and a thin crackling crust forms on the tops of cookies, 9 to 13 minutes, depending on size. Do not overbake; the cookies can dry out.
- Step 6
Using a metal spatula, immediately transfer hot cookies to a wire rack. Let cool completely before serving.
Private Notes
Comments
Can you use Silat mats or parchment paper on the cookie sheets, or would that affect the texture?
For those with a nut allergy, try substituting broken pieces of pretzel sticks for the pecans. There's texture and a hit of saltiness -- but without the problems that nuts cause for my son (and many others). I wish that recipe writers/developers would consider nut allergies when cranking out items such as these -- and offer suggestions for substitutes that would maintain the texture or profile of the dish.
I skipped the cherries because I didn't have any and increased the pecans. Lovely texture! I used Guittard 74% bittersweet and to be honest, it was a bit too dark for my taste. But this cookie is a keeper for sure, next time I will go a little lighter, maybe Ghirardelli which is 60%. Thank you for the notes because I feel confident I can adjust the variables until it suits my palate. Thank you for a terrific cookie.
These are so chocolatey and delicious! Made as directed but without cherries. Needs more nuts next time. And to get them to look like the photo, you need to add more white chips on tops when they come out of the oven. Otherwise they’re absorbed and not seen. One suggestion: the batter is runny at first but if you let it sit on counter for 10-15 minutes, it sets up nicely and is more scoop-able. I used parchment paper to line my baking sheets and had no spreading problems. A keeper!
I made them as written, except used a combo of chocolate and peanut butter chips. After reading the notes here, I let the dough sit for several minutes in a cool area. It had been quite soft, almost a cake batter texture but it did firm up enough to scoop. I used rounded teaspoons, made 46 small cookies, baked for 11minutes, cooled on the pan, lined with parchment paper. Had no spreading issues and no trouble removing to racks after about 5 minutes. Yummy cookies I’ll make again.
I made these with no white chocolate or cherries, and instead added Andes Peppermint Chips. They were a fabulous holiday cookie. I loved the soft fudgy consistency. I’ll definitely be making these again.
Advertisement