Cherry Chocolate Chip Cookies.
These bakery style chocolate chip cookies feature plumped dried cherries, white and semisweet chocolate chips, and chopped toasted pecans. Big and thick, they are firm on the edges, and soft in the center.
Equipment
- 2 cookie sheets
Ingredients
- 384 grams all-purpose flour (3 cups)
- 5 grams baking soda (1 teaspoon)
- 5 grams fine sea salt (1 teaspoon)
- 226 grams unsalted butter (2 sticks OR 1 cup), room temperature
- 100 grams granulated sugar (1/2 cup)
- 250 grams light brown sugar (1-1/4 cups)
- 10 grams vanilla bean paste or vanilla extract (2 teaspoons)
- 100 grams egg (2 large), room temperature
- 85 grams semisweet chocolate chips (1/2 cup)
- 85 grams white chocolate chips (1/2 cup)
- 50 grams chopped pecans (1/2 cup)
- 80 grams dried cherries (1/2 cup), steeped in hot water and drained
Instructions
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
- Add all-purpose flour, baking soda and fine sea salt to large mixing bowl. Whisk to combine. Set aside.
- Add unsalted butter, granulated sugar, and light brown sugar to stand mixer. Beat on medium speed for 2 minutes.
- Add vanilla bean paste and one egg. Beat on low until incorporated, about 30 seconds.
- Add second egg and beat on low for 30 seconds.
- Remove bowl from stand mixer. Add half the flour mixture and fold in with a large spatula. Fold in remaining flour mixture.
- Add semisweet chocolate chips, white chocolate chips, chopped pecans, and plumped dried cherries. Fold in with large spatula.
- Chill cookie dough for about 30 minutes, preferably overnight (or up to 3 days), so cookies are firm going into the oven, flour has hydrated, and flavors have melded.
- Using a cookie or ice cream scoop, drop cookie dough balls on prepared cookie sheets, 6 per tray.
- Bake 12 to 15 minutes, or until golden brown along the edges, and set in the middle.
- Remove cookie sheets from the oven and place on wire racks to cool completely.
- Store leftover cookies in an airtight container for several days.