Chocolate Chunk Cookies with Dried Cherries & Pecans
Tart cherries and toasted nuts not only add flavor but also wonderful contrasting texture to this double chocolate-chip cookie.
Yields 24 to 30 2-inch cookies.
To learn more, read the article:
9 Fabulous Cookies from 3 Easy Doughs
One-third of a batch (about 12 oz. or 1-1/3 cups) freshly made Cocoa Cookie Dough
2-1/2 oz. (2/3 cup) toasted and coarsely chopped pecans
1/2 cup bittersweet or semisweet chocolate chips or chunks
3 oz. (1/2 cup) dried tart cherries, very coarsely chopped
Position a rack in the center of the oven and heat the oven to 350°F. Line a cookie sheet with parchment.
Put the dough in a mixing bowl. Mix in the pecans, chocolate, and dried cherries. Drop more or less level tablespoons of the dough 2 inches apart on the lined sheet. Bake, rotating the sheet about halfway through, until the surface looks dry and the cookies are soft but not too squishy when pressed lightly with your finger, about 12 minutes. Slide the parchment onto a rack and let the cookies cool completely.
nutrition information (per serving):
based on 30 servings;
photo: Scott Phillips
From Fine Cooking 75
, pp. 63
November 1, 2005