Cookie Recipes - Double Chocolate Cherry Cookies 

 

Ingredients

• 1 can (7 oz/200 g) pitted sour cherries, drained

• 1/2 cup/125 ml kirsch

• 1 1/2 cups/225 g all-purpose/plain flour

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup/125 g butter, softened

• 1/2 cup/100 g granulated sugar

• 1/2 cup/100 g raw sugar (Demerara or Barbados)

• 1 1/2 tsp vanilla extract/essence

• 1/4 tsp almond extract/essence

• 1 large egg

• 5 oz/150 g white chocolate, coarsely chopped

• 5 oz/150 g semisweet/dark chocolate, coarsely chopped

• 1/2 cup/50 g finely chopped macadamia nuts

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Line three cookie sheets with parchment paper.

2. Soak the cherries in the kirsch in a medium bowl for 15 minutes. Drain well.

3. Sift the flour, baking soda, and salt into a medium bowl. Beat the butter and granulated and raw sugars in a large bowl with an electric mixer at high speed until creamy.

4. Add the vanilla and almond extracts and egg, beating until just blended.

5. Mix in the dry ingredients, followed by the cherries, white and semisweet chocolates, and macadamia nuts.

6. Drop heaping tablespoons of the dough 2 inches (5 cm) apart onto the prepared cookie sheets.

7. Bake, one sheet at a time, for 12-15 minutes, or until lightly browned. Cool the cookies on the sheets for 15 minutes. Transfer to racks and let cool completely.