I don’t bake often.  There are more than one reason for this – the restriction of following a recipe, somewhat lack of experience (catch 22) and potential access to extra calories.  But that’s “my problem.”

When I teach cooking classes, however, I often include a dessert recipe for my students.  During one of my latest cooking classes, Summer Picnic, which included a Summer Picnic Potato Salad, I thought a cookie would fit right in.


























Sour Cherry and Pecan Cookies with Chocolate Chips
(adapted from Whole Foods Market recipe)

Makes about 2-3 dozen (depending on the size of the scoop you use)

Ingredients


1/2 cup (1 stick) butter, softened
2/3 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup dried sour cherries, roughly chopped
1 cup pecans, roughly chopped

Directions

1.  Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.

2.  In a stand mixer, using a paddle attachment, cream butter and sugar until light and fluffy.  Add eggs, one at a time, and vanilla.  Continue to beat until ingredients are well combined.

3.  Sift together flour, salt and baking soda to eliminate any possible clumps, combine ingredients, and add a little bit of air for a lighter cookie texture.  Add dry ingredients into the butter, sugar and egg mixture.  Stir just enough to combine, do not over beat.  Add chocolate chips, sour cherries and pecans.  Combine together.

4.  Remove the cookie dough from the bowl, wrap in plastic wrap and refrigerate for an hour.  Without refrigeration, the dough is too soft and the cookies will spread out in the oven when baking.  

5.  Using a small ice cream scoop, scoop out the cookies onto the cookie sheets, leaving about 1.5-2 inches in between.  Depending on the size of the scoop you are using, bake the cookies 12-20 minutes.  If baking both cookie sheets in the same oven, rotate them half way through the baking process to ensure even doneness.

6.  Transfer the cookies from the baking sheet to a cooling rack.  If you can resist, wait for the cookies to cool completely, otherwise, go ahead and eat!

These were quite amazing!  If you choose to use sweet cherries instead of sour, I suggest you cut down on sugar.  Leave your pecans and cherries a bit chunky – your taste buds will thank you.

Now, where’s my glass of milk?

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