Best Cherry And Chocolate Chip Cookies Recipes

BECKY'S CHERRY AND DOUBLE CHOCOLATE CHIP COOKIES image

Yield 30

Number Of Ingredients 14

1 cup dried tart cherries (about 5 ½ ounces)
½ cup cherry liqueur (such as Cherry Heering)
2 T. water
1 ½ cups all purpose flour
½ t. salt
¼ t. baking soda
½ cup (I stick) unsalted butter, room temperature
½ cup sugar
½ cup (packed) golden brown sugar
2 large eggs
2 t. vanilla extract
¼ t. almond extract
1 ¼ cups semisweet chocolate chips (about 8 ounces)
1 ¼ cups dark chocolate chips (about 8 ounces)

Steps:

Preheat oven to 375° F Bring cherries, cherry liqueur, and 2 tablespoons of water to a boil in a small saucepan. Remove from heat and let soak 15 minutes. Drain cherries; pat dry. Whisk flour, salt, and baking soda in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until creamy. Add eggs and both extracts and beat to blend. Add flour mixture and beat on low just to blend. Stir in cherries and all chocolate chips. Scoop tablespoonfuls of dough onto baking sheets, spacing 1" apart. Bake cookies until edges are light golden, turning baking sheets halfway through cooking. Total time cooking - about 13 minutes. Transfer cookies to rack and cool.

Dried Cherry, Macadamia and White Chocolate Chip Cookies image

Provided by Food Network Kitchen

Categories dessert

Time P1DT1h45m

Yield about 4 1/2 dozen cookies

Number Of Ingredients 14

1 1/4 cups old-fashioned oats
2 scant cups cake flour
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 1/2 sticks (10 ounces) unsalted butter, softened
1 1/2 cups packed light brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups dried cherries (8 ounces), chopped
1 cup unsalted macadamia nuts, chopped
1 cup white chocolate chips

Steps:

Pulse the oats in a food processor until some of it is fine and some of it is still very coarse. Dump the oats into a medium bowl and whisk in the flours, baking soda, baking powder and salt. In a large bowl, beat the butter and the sugars with a mixer at medium speed until very light, about 5 minutes. Beat in the eggs, one at a time, until well blended. Beat in the vanilla.
At low speed, add the flour mixture and mix until just combined. Using a rubber spatula or a wooden spoon, fold in the cherries, nuts and white chocolate chips. Cover the bowl with plastic wrap and chill for at least 24 hours and up to 48 hours.
Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats.
Roll about 2 teaspoons of dough into balls and place them on the lined baking sheets, leaving about 1 inch of space between them.
Bake until the cookies are golden brown around the edges and the centers are pale golden and still soft, about 9 minutes. Let cool on wire racks for about 10 minutes, then transfer the cookies with a spatula to the racks to cool completely (or for as long as you can wait!).

CHERRY AND CHOCOLATE CHIP COOKIES image

Yield 30 pieces

Number Of Ingredients 14

1 cup dried tart cherries
1/3 cup cherry liqueur
2 tablespoons water
1 1/2 cups all purpose flour
1/2 tsp salt
1/4 tsp baking soda
1/2 Cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 cup packed golden brown sugar
2 large eggs
2 tsp vanilla extract
1/4 tsp almond extract
1 1/4 cups semisweet chocolate chips
1 1/4 white chocolate chips

Steps:

Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper. Bring cherries, cherry liqueur and 2 tablespoons water to boil in small saucepan. Remove from heat and let soak 15 minutes. Drain cherries;pat dry. Whisk flour, salt, and baking soda in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until creamy. Add eggs and both extracts and beat to blend. Add flour mixture and beat on low just to blend. Stir in cherries and all chooclate chips. Scoop tablespoonfuls of dough onto prpepared baking sheets, spacing 1 inch apart. Bake cookies until edges are light golden, turning baking sheets halfway through cooking, about 13 minutes. Transfer to rack and cool. Can be made 3 days ahead. Store airtight at room temperature.

Cherry and Chocolate Chip Cookies image

Provided by Cristina Barry

Categories Dessert

Time 30m

Yield 30 cookies

Number Of Ingredients 14

1 cup dried tart cherry (about 5 1/2 ounces)
1/3 cup cherry flavored liqueur (such as Cherry Heering)
2 tablespoons water
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup brown sugar, golden and packed
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 1/4 cups semi-sweet chocolate chips (about 8 ounces)
1 1/4 cups white chocolate chips (about 8 ounces)

Steps:

Preheat oven to 375°F.
Line 2 baking sheets with parchment paper.
Bring cherries, cherry liqueur and 2 tablespoons water to boil in small saucepan. Remove from heat and let soak 15 minutes. Drain cherries, pat dry.
Whisk flour, salt, and baking soda in medium bowl.
Using electric mixer, beat butter and both sugars in large bowl until creamy.
Add eggs and both extracts and beat to blend.
Add flour mixture and beat on low just to blend.
Stir in cherries and all chocolate chips.
Scoop tablespoonfuls of dough onto prepared baking sheets, spacing 1 inch apart.
Bake cookies until edges are light golden, turning baking sheets halfway through cooking, about 13 minutes.
Transfer to rack and cool.
Can be made 3 days ahead, store airtight at room temperature.