As if chocolate and cherries weren't already a great pair, these cookies shine with white chocolate chips.
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 cup semisweet chocolate chips, melted
1 1/2 cups white chocolate chips
3/4 cup dried cherries
How to Make It
Place a rack in center of oven and preheat oven to 350°F. Sift together flour, cocoa, baking powder and salt. Using an electric mixer, cream butter and sugar on high speed until light and fluffy, about 3 minutes. Add eggs 1 at time, mixing well after each addition; then add melted chocolate. With mixer on low, gradually add dry ingredients to chocolate mixture. Stir in white chocolate and cherries.
Drop heaping tablespoonfuls of dough onto an ungreased baking sheet, spacing them 2 inches apart. Bake cookies until set, 10 to 12 minutes. Let cool slightly; then transfer to a wire rack and let cool completely.
Because of the other reviewer saying the cookies didn't spread very well, I added
1/2 cup unsalted butter rather than the 12 tablespoons. They worked out very well.
I think the 12 tablespoons was a misprint, it should have said 1/2 cup.
My first batch didn't spread at all (cooked on a nonstick pan). The second batch spread slightly, but still not presentation-worthy (cooked on tin foil on a same pan). I need to invest in an aluminum pan or silicone baking mats, I will, but I'm not sure what went wrong.
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