Ingredients with Measurements:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup dried cherries
- 1 cup white chocolate chips
Special equipment needed:
- Electric mixer
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, beat the butter, granulated sugar, and brown sugar together with an electric mixer until creamy.
4. Add the eggs and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture and beat until just combined.
6. Stir in the dried cherries and white chocolate chips.
7. Line baking sheets with parchment paper.
8. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are lightly golden.
10. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes.
11. Transfer the cookies to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
5. Temperature:
375°F (190°C)
Serving size:
This recipe makes about 24 cookies.
Nutritional information:
Calories per serving: 210
Total fat: 11g
Saturated fat: 7g
Cholesterol: 40mg
Sodium: 170mg
Total carbohydrates: 27g
Dietary fiber: 1g
Total sugars: 17g
Protein: 2g
Substitutions for ingredients:
- Dried cherries can be substituted with other dried fruits, such as cranberries or raisins.
- White chocolate chips can be substituted with milk or dark chocolate chips.
Variations:
- Add chopped nuts, such as almonds or pecans, for added crunch.
- Substitute the white chocolate chips with peanut butter chips for a different flavor.
Tips and tricks:
- Make sure the butter is at room temperature for easier mixing.
- Don't overmix the dough, as this can result in tough cookies.
- Chill the dough for 30 minutes before baking for thicker, chewier cookies.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a preheated 350°F (175°C) oven for 5-7 minutes.
Presentation ideas:
Arrange the cookies on a platter or in a cookie jar for a festive presentation.
Garnishes:
Garnish with a sprinkle of powdered sugar or drizzle with melted chocolate for added sweetness.
Pairings:
Serve with a glass of milk or a cup of coffee for a delicious snack.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with a fruit salad or a cheese plate for a more substantial snack.
Troubleshooting advice:
- If the cookies spread too much while baking, try chilling the dough for 30 minutes before baking.
- If the cookies are too dry, try adding a tablespoon of milk to the dough.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food.
Food history:
The first chocolate chip cookie was created in 1938 by Ruth Wakefield, who owned the Toll House Inn in Massachusetts.
Flavor profiles:
These cookies have a sweet and tangy flavor from the dried cherries, and a creamy sweetness from the white chocolate chips.
Serving suggestions:
Serve these cookies as a dessert or snack, or bring them to a party or potluck.
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Taste: Sweet, Fruity, Chocolatey, Nutty