Yield
42 cookies

As if chocolate and cherries weren't already a great pair, these cookies shine with white chocolate chips.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

Rosikosa's Review

Cangralo
January 09, 2015
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.

emtuhey's Review

Rosikosa
December 03, 2012
N/A

Cangralo's Review

clwhite1
September 19, 2012
N/A

Shauna0225's Review

Shauna0225
December 06, 2011
N/A

clwhite1's Review

emtuhey
August 09, 2011
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.