These tasty chocolate chip cookies are kicked up a notch with the addition of chocolate cherry chips!
Guys, a wonderful thing happened this weekend!
Kost 103.5 already started playing Christmas music 24/7. You can’t see my face right now, but it looks a little something like .
Kost gets me. Between the songs and my evergreen air freshener, my car was a Christmas party this weekend. Not even traffic on the 101 (anyone else singing the OC theme song? Just me? Okay.) could dampen my festive spirits.
You know what else gets me? These cookies. Chocolate and cherry is where it’s at.
Now, when looking at these, they look like your average . Personally, no chocolate chip cookie is ever just average, but you know what I mean–they look normal.
Ohhh, but these are anything but normal. The chocolate chips are actually filled with a .
YES. I’m as excited about that as Will Ferrel is about sugar in syrup.
These are a winner!
Chocolate Cherry Chip Cookies Prep Time: 15 minutes Cook Time: 15 minutes Yield: 12-14 Large Cookies These tasty chocolate chip cookies are kicked up a notch with the addition of chocolate cherry chips! Ingredients 1/2 cup butter, softened 1/2 cup white sugar 1/2 cup brown sugar 1 large egg 1 Tbsp vanilla extract 1/2 tsp salt 1 1/2 cups all purpose flour 1 tsp cornstarch 1/2 tsp baking soda 1/4 tsp espresso powder (optional) 1 1/4 cups 1/2 cup dried cherries (optional) Instructions Beat butter until light and fluffy, about 1-2 minutes. Add in brown sugar and white sugar and beat until combined. Add in egg, vanilla extract, and salt. Mix. In a separate bowl, mix flour, cornstarch, baking soda, and espresso powder. Slowly incorporate the dry ingredients into the wet ingredients. Once combined, add in the chocolate chips and dried cherries and mix. Chill the dough for 20-30 minutes, just to firm it up slightly. (Because I'm impatient, I typically scoop the dough onto trays and pop theminto the freezer for about 5 minutes instead). Preheat the oven to 350 degrees and grease a cookie sheet. With a medium cookie scoop (about 2 Tbsp of dough per cookie), scoop the dough and spread evenly on the cookie sheets, about 2 inches apart. Bake for 14-15 minutes, or until the cookies are slightly golden brown. Enjoy! 3.1
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