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.
White Chocolate Cherry Cookies
As if chocolate and cherries weren't already a great pair, these cookies shine with white chocolate chips.
Yield: 42 cookies
Cost per Serving: $.52
Recipe from
More From Allyou
Nutritional Information
Amount per serving
- Calories: 270
- Fat: 14g
- Saturated fat: 8g
- Protein: 4g
- Carbohydrate: 36g
- Fiber: 2g
- Cholesterol: 41mg
- Sodium: 88mg
Ingredients
- 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
Preparation
- 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.
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