These cookies are HUGE. I mean, seriously. Okay, not as huge as a cookie cake, but that’s like a whole ‘nother thing. That you get at the mall. That’s covered in icing and probably they misspelled your name. In fact, cookie cakes SUCK compared to these giant cherry chocolate chip cookies. These cookies are perfect.
This recipe comes from my pal Adam, who adapted from Cook’s Illustrated. If you wanted more traditional chocolate chip cookies, you could swap the dried cherries for toasted pecans. Melting the butter in this recipe gives a soft, chewy cookie with a crisp surface area so you get the best of both cookie worlds. These are great with coffee or milk. You will love them. Pinky swear.
- 2 cups flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons butter (3/4 cup)
- 1 cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla/bourbon/dark rum (if you run out of vanilla)
- 1 cup bittersweet chocolate chunks or chips
- 1 cup dried cherries
- Whisk dry ingredients together and set aside.
- Melt butter in the microwave and let cool. For a more sophisticated cookie, melt butter in a small pot over medium heat. Melt it, then continue to cook it, stirring often, for about 5-8 minutes or until golden. You just made browned butter! Cool.
- Beat together sugars with cooled liquid butter. Add egg and yolk and vanilla.
- Mix in the dry ingredients until well combined. Stir in chocolate and cherries.
- Let dough sit for 10-30 minutes while your oven preheats to 325ºF.
- Line two sheets with parchment and use a ¼ cup measure to portion batter. Space 2 inches apart. You will probably only fit 6 to a sheet.
- Bake 15 minutes.
- They will still be soft. Allow to cool completely on cookie sheets, and they will firm up. Store in airtight containers.
If this recipe is familiar to you, it may be because you have my Holiday Cookies: 14 new & delicious cookie recipes (including one for Fido)!
This recipe plus 13 others are included, with color pictures.