|This recipe makes so many!|
NEW RECIPE #19 Chewy Chocolate-Chunk Cherry Cookies
(Martha Stewart Living Feb. 2011)
(Average Family Rating)
3 1/2 C. Flour
2 tsp. Baking Soda
1 1/2 tsp. Salt
3 Sticks Unsalted Butter, room temperature
2 C. Light-Brown Sugar, packed
1 C. Sugar
2 tsp. Vanilla Extract
2 1/2 C. Semisweet Chocolate Chunks
1 1/2 C. Dried Cherries
Preheat oven to 375 degrees F. Whisk flour, baking soda, and salt together. Beat butter and sugars until pale and fluffy. Add eggs, 1 at a time, beating well. Beat in vanilla, then flour mixture. Add chocolate and cherries, mix well. Refrigerate dough for 1 hour.
Roll into balls (about 3 tsp.), place on a lined baking sheet, about 3 inches apart. Bake until edges are golden, 12-14 minutes. Cool on baking rack. Can be stored at room temperature for up to 3 days.
1. This dough is super sticky, hence the refrigeration.
2. I used a Sil-Pat lined baking sheet.
3. I also used a cookie scoop instead of rolling the dough into ball.
4. Place the uncooked dough in the refrigerator while you bake the other cookies.