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Mark Thomas; Styling: Lynn Miller

Recipe Summary

prep:
10 mins
cook:
12 mins
total:
22 mins
Yield:
24 cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375ºF. Mist a 24-cup mini muffin tin with cooking spray. Combine flour, baking soda and salt in a bowl.

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  • In a large mixing bowl, mix together butter and brown sugar. Add egg and vanilla and whisk until smooth. Add flour mixture and stir until just incorporated. Stir in chocolate chips, nuts and dried cherries.

  • Spoon some cookie dough into each muffin cup, so dough comes just to tops of cups (cookies won't rise much).

  • Bake until cookies are golden around edges and just set in center, 10 to 12 minutes. Remove tin to a wire rack and let stand 5 minutes before removing cookies to cool completely on rack.

Chef's Notes

Switch the add-ins.

Try other fruits, like raisins, currants or chopped dried apricots, instead of the cherries in this versatile recipe. Or toss in dried cranberries and either regular chocolate chips or chopped white chocolate. You can also substitute pecans, almonds or hazelnuts for the walnuts. Chopped macadamia nuts work well, too, especially with white chocolate. Toffee bits and pecans make another great combination.

Nutrition Facts

140 calories; fat 8g; saturated fat 4g; protein 2g; carbohydrates 16g; fiber 1g; cholesterol 21mg; sodium 86mg.