Chocolate And Cherry Cookies
- 1/3/4 Cups All-Purpose Flour
- 2 Teaspoons Baking Soda
- 3/4 Teaspoons Salt
- 1/1/2 Sticks Unsalted Butter, Room Temperature
- 1 Cup Brown Sugar, Packed.
- 1/2 Cup Granulated Sugar
- 2 Large Eggs
- 1/1/2 Teaspoons Pure Vanilla Extract
- 1/1/4 Cups Semisweet Chocolate Chips (Tollhouse Semisweet Chocolate Chips preferred)
- 3/4 Cups Dried Cherries
- 1. Preheat oven to 375 degrees. Sift together flour, baking soda, and salt. (If you don't have a sifter feel free to just use a fine meshed strainer.)
- 2. Beat butter and sugar until pale and fluffy. Add eggs and vanilla, then beat until combined. Mix in flour mixture, beating until evenly combined. Then add in chocolate chips and cherries, using a wooden spoon. Refrigerate for 1 hour, or place in freezer for 30 minutes if you're crunched for time.
- 3. Using your hands or a clean tablespoon grab cookie dough and mold into a ball. These are supposed to be "jumbo" so you can use around 1-3 tablespoons depending on your preferences. Arrange on parchment-lined baking sheets spacing around 3 inches apart; they will expand. Bake until edges are golden, 12 to 14 minutes. Let cool on wire racks for 10 minutes and then enjoy!
allpurpose flour, baking soda, salt, butter, brown sugar, sugar, eggs, vanilla, chocolate chips, dried cherries
Taken from www.epicurious.com/recipes/member/views/chocolate-and-cherry-cookies-50122890 (may not work)