Cherry Chocolate Chippers
- Yield 4 1/2 dozens
- 2 cups unbleached all-purpose flour
- 1/4 teaspoon baking soda
- 1 pinch salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 6 tablespoons granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 bag (16 ounces) Scharffen Berger chunks (62% cacao) or 1 1/4 cups semisweet chocolate chips
- 1 cup chopped pecans
- 3/4 cup dried tart cherries
- In a small bowl, combine the flour, baking soda, and salt. In a large bowl, use a handheld mixer on medium-high to beat the butter until it is fluffy, 3 minutes. Add the sugars and beat until well combined, 2 minutes. Mix in the egg and vanilla.
- Add the dry ingredients and mix on medium speed until just combined. By hand, fold in the chocolate, pecans, and cherries until they are evenly distributed in the batter.
- To shape the cookies, roll walnut-size pieces of dough between your palms into balls.
- For baking now: Place racks in the upper and lower thirds of the oven. Preheat the oven to 375 F.
- Flatten the dough balls slightly and place them 2 inches apart on ungreased light-colored baking sheets.
- Bake the cookies for 8 minutes. Rotate the pans, reverse their position in the oven, and bake 3 to 4 minutes longer for chewy cookies, or 6 to 7 minutes longer, or until the cookies are golden on top and just starting to brown around the edge, for crisp ones. Transfer the cookies to a wire rack to cool.
- These cookies keep in an airtight container for up to 10 days.
- To freeze: Open-freeze the balls of dough, about 1 hour. Store the unbaked balls of dough in a resealable 1-quart plastic freezer bag. Or vacuum seal the frozen dough in batches of 12.
- To defrost and bake: Thaw the dough in the plastic bag in the refrigerator for 24 hours.
- Bring the dough to room temperature. Flatten the balls of dough into 2-inch disks and place them 2 inches apart on an ungreased light-colored baking sheet.
- Bake the cookies for 8 minutes. Rotate the pans, reverse their positions in the oven, and bake 3 to 4 minutes longer for chewy cookies, or 6 to 7 minutes longer, or until the cookies are golden on top and just starting to brown around the edge, for crisp ones. Transfer the cookies to a wire rack to cool.
Reprinted from Cook & Freeze © 2010 by Dana Jacobi. Permission granted by Rodale, Inc. Available wherever books are sold.