mariadnoca
Moderator
Ran across this recipe from a favorite fantastic local bakery. I haven't tasted these, but if they are like everything else I've had there, they should be a winner. A reviewer over at Epi shared they were a big seller at their bake sale so thought I'd post them FYI for you bake sale folks. I'll add a link below to the Epi recipe to make it easy to save to your recipe box over there if anyone is interested (the other link is to a blog post on them). Think these may go on the holiday baking list.
Cherry and Chocolate Chip Cookies
From Bon Appetit July 2008 and Icing on the Cake Bakery of Los Gatos, California (from the R.S.V.P./Readers Request section)
1 cup dried tart cherries (about 5 1/2 ounces)
1/3 cup cherry liquor
2 tablespoons water
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
1/2 cup of sugar
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 cup semisweet chocolate chips (about 6 1/2 ounces)
1 cup white chocolate chips (about 6 1/2 ounces)
Preheat oven to 375° F and line 2 baking sheets with parchment paper.
Bring cherries, cherry liquor, and 2 tablespoons water to boil in small sauce pan. Remove from heat and let cherries soak for 15 minutes. Drain and pat dry; set aside.
Whisk flour, salt, and baking soda in a medium bowl. Using electric mixer, beat butter and both sugars in a large bowl until creamy. Add eggs and extracts, beat to blend. Add flour mixture and beat on low just to blend. Stir in cherries and all chocolate chips.
Scoop tablespoonfuls of dough onto prepared baking sheets spacing 1 inch apart. Bake cookies one sheet at a time until edges are light golden brown 11-13 minutes, turning baking sheets halfway through cooking time. Transfer to rack and cool.
Makes about 30 cookies.
Note: Feel free to mix things up by replacing the white chocolate chips with bittersweet or milk chocolate chips.
Link to Cherry and Chocolate Chip Cookies @ Epi
http://pinkstripes.wordpress.com/2009/04/20/cherry-and-chocolate-chip-cookies/
Cherry and Chocolate Chip Cookies
From Bon Appetit July 2008 and Icing on the Cake Bakery of Los Gatos, California (from the R.S.V.P./Readers Request section)
1 cup dried tart cherries (about 5 1/2 ounces)
1/3 cup cherry liquor
2 tablespoons water
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
1/2 cup of sugar
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 cup semisweet chocolate chips (about 6 1/2 ounces)
1 cup white chocolate chips (about 6 1/2 ounces)
Preheat oven to 375° F and line 2 baking sheets with parchment paper.
Bring cherries, cherry liquor, and 2 tablespoons water to boil in small sauce pan. Remove from heat and let cherries soak for 15 minutes. Drain and pat dry; set aside.
Whisk flour, salt, and baking soda in a medium bowl. Using electric mixer, beat butter and both sugars in a large bowl until creamy. Add eggs and extracts, beat to blend. Add flour mixture and beat on low just to blend. Stir in cherries and all chocolate chips.
Scoop tablespoonfuls of dough onto prepared baking sheets spacing 1 inch apart. Bake cookies one sheet at a time until edges are light golden brown 11-13 minutes, turning baking sheets halfway through cooking time. Transfer to rack and cool.
Makes about 30 cookies.
Note: Feel free to mix things up by replacing the white chocolate chips with bittersweet or milk chocolate chips.
Link to Cherry and Chocolate Chip Cookies @ Epi
http://pinkstripes.wordpress.com/2009/04/20/cherry-and-chocolate-chip-cookies/