shot of sass, served on (n)ice

Thursday, August 14, 2008

Cherry and Chocolate Chip Cookies

Bake them, eat them, love them.**

1 cup dried cherries

1/3 cup cherry liqueur (optional—I know that’s blasphemous here at the bar, but really? I would never think to buy cherry liqueur.)

some water in a small bowl (stay with me)

1 1/2 cups flour

1/2 tsp salt

1/4 tsp baking soda

1/2 cup unsalted butter, room temp

1/2 cup sugar

1/2 cup packed brown sugar

2 large eggs

2 tsp vanila extract

1/4 tsp almond extract

1 1/4 cup semisweet chocolate chips

1 1/4 cup white chocolate chips*

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. Meanwhile, soak the cherries in the bowl of water to plump them up. Seriously. Just put them in the bowl and keep on baking.

Whisk flour, salt, and baking soda in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until creamy. Add eggs and both extracts and beat to blend. Add flour mixture and beat on low just to blend. Drain the cherries and pat dry with a paper towel. Stir in cherries and all chocolate chips. Scoop tablespoonfuls of dough on prepared baking sheets, spacing 1 inch apart.

Bake cookies until edges are light golden, turning baking sheets halfway through cooking, about 13 minutes (unless you’re oven is screwy, like mine—peek in after 10 minutes or less, to be safe). Transfer to rack and cool.

*You can actually use just all chocolate chips, which is what I did. My mom made them with the white and semisweet chocolate chips, and the combo also tasted fabbo.

**Adapted from bon appetit.

2 tips left at the bar:

niki said...

These sound delicious! Will you please come to my house and make them for me?

Megan said...

YUM!

I've got a chocolate covered cherry lover in my house and these sound like they will hit the spot! It's a damn good thing I go to the grocery store on the weekends, because I damn sure don't have dried cherries on hand (or cherry liqueur, for that matter!).