CHERRY CHOCOLATE CHUNK COOKIES
I created these after a trip up north to Traverse City, Michigan's Cherry Festival. Wonderful with their dried cherries! A big hit wherever I take them!
Provided by Pat B.
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 2h
Yield 42
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Whisk together the flour, baking soda, and salt; set aside.
- Beat the unsalted butter, butter flavored shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time; beat in the vanilla extract and almond extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the cherries, walnuts, pecans, and chocolate chunks, mixing just enough to evenly combine. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake in the preheated oven until browned around the edges, 11 to 13 minutes. Cool on cookie sheet for 2 minutes; remove cookies to a wire rack to cool completely.
Nutrition Facts : Calories 162.3 calories, Carbohydrate 18.8 g, Cholesterol 14.7 mg, Fat 9.6 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 63.9 mg, Sugar 12.8 g
CHERRY-CHOCOLATE OATMEAL COOKIES
My kids love making these home-style cookies. They're so wonderful when warm. -Jaye Beeler, Grand Rapids, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in oats, cherries and chocolate chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until edges are golden brown. Cool on pans 1 minute. Remove to wire racks to cool.
Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 50mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
DARK CHOCOLATE COOKIES WITH SOUR CHERRIES
These cookies get their intense flavor from bittersweet chocolate and cocoa; dried cherries lend an unexpected tartness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a medium bowl, sift together the flour, cocoa, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla extract; beat until well combined. Add the flour mixture, and beat on low speed, until just combined. Do not overbeat. With a wooden spoon, fold in chocolate and cherries. (Dough can be frozen at this point, wrapped well in plastic, up to 1 month; thaw completely before baking.)
- Form balls of dough, each about 1/4 cup; place balls on baking sheet about 3 inches apart. Bake until puffed and cracked, 9 to 11 minutes. Transfer to a wire rack to cool completely. Store in an airtight container, at room temperature, up to 3 days.
OH-SO-CHOCOLATE CHERRY COOKIES
I live in cherry country, northern Michigan, and we like everything with cherries. Add chocolate; what could be better?
Provided by Louise
Categories Desserts Cookies Chocolate Chip Cookie Recipes Double Chocolate
Time 25m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Beat butter and sugar together in a large bowl with an electric mixer until smooth. Beat eggs into butter mixture one at a time; add vanilla extract and almond extract and mix until smooth.
- Whisk flour, cocoa powder, pudding mix, baking soda, and salt together in a bowl. Stir 1/3 the flour mixture into butter mixture. Repeat with remaining flour mixture, mixing well after each addition. Fold cherries, chocolate chips, and chocolate chunks into dough. Drop cookie dough by the spoonful 2-inches apart onto the prepared baking sheets.
- Bake in the preheated oven until golden and set, 10 to 15 minutes.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 28.6 g, Cholesterol 30.7 mg, Fat 10.2 g, Fiber 1.6 g, Protein 1.9 g, SaturatedFat 6.4 g, Sodium 164.4 mg, Sugar 18.7 g
DARK CHOCOLATE COOKIES WITH SOUR CHERRIES
Steps:
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a bowl, sift together the flour, cocoa powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla; beat until well combined. Add the flour mixture, and beat on low speed until just combined. Do not overbeat. With a wooden spoon, fold in chocolate and cherries. (Dough can be frozen at this point, wrapped well in plastic, up to 1 month; thaw completely before baking.)
- Form balls of dough, each about 1/4 cup; place balls on prepared baking sheets about 3 inches apart. Bake until puffed and cracked, 9 to 11 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
DARK CHOCOLATE CHERRY BISCOTTI
When it comes to chocolate, we don't mess around! Our Dark Chocolate Cherry Biscotti are wildly flavorful and don't skimp on the dark chocolate or dried cherries. But we didn't stop there; this chocolate cherry biscotti recipe just isn't complete without a last, lush drizzle of vanilla on top. They're (almost) too pretty to eat! You'll love dipping this chocolate cherry biscotti in some hot cocoa or coffee; it's a sweet little indulgence you can enjoy any day of the week. Dark Chocolate Cherry Biscotti also make for a great present! Pop a few in a clear bag, tie it with ribbon and voilà, the perfect gift! But don't give them all away; make sure to save a few for yourself. You deserve it!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 69
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Line 18x13-inch baking sheet with cooking parchment paper.
- In medium bowl, mix flour, cocoa, baking powder and salt.
- In large bowl, beat butter and sugar with electric mixer on medium speed about 3 minutes or until creamy. Beat in eggs and vanilla. Stir in flour mixture. Stir in chocolate chips and cherries. Divide dough into thirds on lightly floured surface. Lightly flour hands, and shape each piece of dough into 12-inch long log. Place logs on baking sheet, 4 inches apart. Press down gently to flatten to 2 inches wide.
- Bake 25 to 30 minutes or until set, but still slightly soft. Place baking sheet on cooling rack; cool completely, about 1 hour. Transfer to cutting board and, with serrated knife, cut logs crosswise into 1/2-inch slices. Place slices cut side down on ungreased large cookie sheets, 1/2 inch apart.
- Bake 10 minutes. Turn cookies over; bake 5 to 10 minutes longer or until tops are dry. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave vanilla baking chips and shortening uncovered on High 30 to 60 seconds, stirring after 30 seconds, until melted and smooth. Transfer melted chips to small resealable food-storage plastic bag; cut small corner from one end of bag. Drizzle over biscotti. Let stand until drizzle is set, about 30 minutes.
- Store in tightly covered container.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 9 g, TransFat 0 g
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