Yield: Yields 24 to 30 2-inch cookies.
Tart cherries and toasted nuts not only add flavor but also wonderful contrasting texture to this double chocolate-chip cookie.
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I made these today for an assorted holiday cookie platter. They are absolutely delish. They came together easily and baked nicely. I have a convection oven so I reduced the cooking temp to 325 and baked for 11 minutes, they turned out perfect.
I made these in the dead of summer (it's cool on the coast of California) and they were excellent. Great finger food for a large group. And I used the very best ingredients. Bravo.
Excellent. Alice Medrich's recipes are so reliable. The dough comes together very quickly and easily in a food processor. If you bake them for the specified 12 minutes, they are soft and very moist and taste just like brownies. I used a 50/50 mix of dark chocolate and white chocolate bits and substituted chopped apricots for the cherries. A very good combination and the white chocolate adds some visual interest and color to what is otherwise a very dark cookie. I'm going to try dried cranberries instead of cherries in my next batch.
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