Sunday, January 26, 2014

Martha Stewart's Chewy Cherry Chunk Cookies

a few years back my mom found this recipe on and they've been a hit ever since, I logged onto her site today and saw that the recipe has slightly changed from the one I'm about to post.  I'm sure the new version is delicious but this is the one I made.

Makes between 10 large or 36 small cookies

1 cup dried cherries (I cut them in half)
1 stick unsalted softened butter
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1/2 baking soda
1/4 teaspoon salt
3/4 cup white chocolate chips
1/2 cup milk chocolate chips
1/2 cup coarsely chopped pecans (optional... I chose not to use them)

  • Preheat oven to 350 degrees with one rack in top third and bottom rack in bottom third of oven. Line baking sheets with parchment paper; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine:
    • butter
    • brown sugar
    • granulated sugar
  • Beat on medium speed until light and fluffy (roughly 2 minutes)
  • Scrape down sides of the bowl, add
    • egg
    • vanilla extract
  • Beat to combine, add
    • flour
    • baking soda
    • salt
  • Once combined, add
    • cherries
    • white chocolate
    • milk chocolate
    • pecans
  • Batter should be stiff
  • Use large (2 1/2 ounce) or small ( 1 1/4 ounce) ice cream scoop (I used the medium sized Pampered Chef batter scoop) to form balls of dough about 4 inches apart on a baking sheet (I was able to fit nine per sheet).
  • Bake until golden and just set, rotating the sheets halfway through to ensure even browning (I found 7 minutes on each rack was perfect), the recipe itself says 12 minutes for small cookies, 15 for large.
  • Transfer sheets to a wire rack to cool for about 5 minutes before transferring cookies to rack.
  • Store in an airtight container, recipe says they'll last a week... but I think they'll be long gone before the week is up.
  • Transfer sheets