Cherries and chocolate are a winning combination in White Chocolate Cherry Cookies--so are the extra dosages of chocolate. These rich drop cookies are baked with unsweetened cocoa, melted semisweet chocolate chips and 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 (1 1/2 sticks) 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
Center rack in oven and preheat to 350°F. In a bowl, sift together flour, cocoa, baking powder and salt. Using an electric mixer, cream butter and sugar on high until fluffy, about 3 minutes. Add eggs 1 at a time, mixing well after each addition; 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.
I agree with Karling's review that you do NOT want to use baking powder, you must baking soda.
If you're looking for rich, fudgy, delicious cookies...look no further. This will now be a regular fixture in my holiday cookie tray.
Thank you so much for this recipe!
My rating is for the recipe as written, but I think there's a mistake. I made one batch following the recipe and when I took out the cookies from the oven, they didn't spread at all. They were little bobbles - they tasted good, but looked nothing like the picture. I made a half batch and instead of using the baking powder, I used baking soda instead and - voila! - the cookies spread and taste delicious. My rating would've been 5 stars had baking soda been used in the original recipe.
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