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White Chocolate Chunk and Cherry Cookies
Ingredients
-
2
cups all-purpose flour
-
1/2
cup unsweetened cocoa powder
-
2
teaspoons baking powder
-
1/2
teaspoon salt
-
1
cup butter, softened
-
1 1/2
cups sugar
-
2
eggs
-
1
teaspoon vanilla
-
6
ounces white chocolate baking squares, coarsely chopped, or 1 cup white baking pieces
-
1
cup coarsely chopped pecans, toasted if desired
-
1/2
cup dried cherries
Directions
1. Preheat oven to 350 degrees F. Lightly grease cookie sheets; set aside. In a medium bowl combine flour, cocoa, baking powder, and salt. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for about 30 seconds. Beat in sugar until light and fluffy. Beat in eggs and vanilla until combined. Beat in as much of the flour mixture as possible with the mixer; stir in any remaining flour mixture, white chocolate, pecans, and dried cherries.
2. Drop dough by rounded teaspoon 2 inches apart onto prepared cookie sheets. Bake for 7 to 9 minutes or until edges are just firm (do not overbake). Transfer cookies to wire racks to cool completely. Makes about 5 dozen.
From the Test Kitchen
- Make Ahead Tip Prepare as directed. Layer cookies between waxed paper in airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months.
Nutrition Facts
(White Chocolate Chunk and Cherry Cookies)
- Calories 100,
- Protein (gm) 1,
- Carbohydrate (gm) 11,
- Fat, total (gm) 6,
- Cholesterol (mg) 16,
- Saturated fat (gm) 3,
- Sodium (mg) 55,
- Percent Daily Values are based on a 2,000 calorie diet
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