White Chocolate Chunk and Cherry Cookies
- 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 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 you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture, the white chocolate, pecans, and dried cherries.
- 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.
From the Test Kitchen
Layer cookies between sheets of waxed paper in an 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)
- Per serving:
- 100 kcal ,
- 6 g fat
- (3 g sat. fat ,
- 16 mg chol. ,
- 55 mg sodium ,
- 11 g carb. ,
- 0 g fiber ,
- 1 g pro.