Vanilla Cherry Chocolate Cookies

Vanilla Cherry Chocolate Cookies
http://saltandwind.com/recipes/54-vanilla-cherry-chocolate-cookies-recipe
Vanilla Cherry Chocolate Cookies | http://saltandwind.com Vanilla and cherry are like the peanut butter and jelly of sweets if you ask me -- they met way back at the soda fountain and I'll forever and always be a fa...
Skill
Course
Cuisine
Ingredients
11
Hands-On Time
15 minutes
Total Time
50 minutes
Yield
48 cookies
Servings
24 to 48
Diet
Vanilla Cherry Chocolate Cookies | http://saltandwind.com
Skill
Beginner
Course
Dessert
Cuisine
American
Ingredients
11
Hands-On Time
15 minutes
Total Time
50 minutes
Yield
48 cookies
Servings
24 to 48
Diet
Vegetarian
Vanilla Cherry Chocolate Cookies | http://saltandwind.com

Vanilla and cherry are like the peanut butter and jelly of sweets if you ask me -- they met way back at the soda fountain and I'll forever and always be a fan. But if I had to choose my absolute favorite way of all to eat the flavors? Yup, it'd be these Vanilla Cherry Chocolate Cookies everytime. 

Ingredients

Instructions

Heat oven to 350°F and arrange racks in upper and lower third. Combine flour, baking powder, and salt in a bowl and whisk to break up any lumps and aerate; set aside.

Using a stand mixer fitted with a paddle attachment, combine the butter and sugars and beat on medium speed until mixture looks airy, fluffy, and lighter in color, about 3 minutes. Add vanilla then eggs, one at a time, and mix well after each addition.

Turn off mixer, scrape down the sides of the bowl and add the flour mixture. Mix on low speed until just incorporated. Remove bowl from mixer and stir in the chocolate and cherries.

Scoop the dough by rounded tablespoons and arrange on two parchment-lined baking sheets, leaving at least 1/2-inch between cookies. (You should have about 12 to 15 cookies per sheet.) Sprinkle each cookie with a pinch of the turbinado or sanding sugar. 

Place two sheets in oven and bake, rotating sheets halfway through, until undersides are golden brown, tops are set and slightly golden, about 14 minutes total. Remove cookies to a cooling rack and repeat to bake off remaining dough.

Tip

Make quick work of the scooping by using a 1 tablespoon capacity quick-release ice cream scoop for portioning out the dough.

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