I’ve always been a fan of white chocolate. It’s definitely sweeter than dark or semi-sweet, and paired with cherries it’s truly a match made in heaven. I love the crinkled tops of these cookies, it just gives them a certain sexy, don’t you think?
I’ve been working a lot lately. A. LOT. in fact, so much that I have a back up of posts that need to go up on this blog and my craft blog. I’m trying hard to keep up, but it’s been really tough. I haven’t been in the kitchen as much as I would like either, but the bills must be paid, so work I must!
Sometimes though, you just have to take a break and make cookies. At least I do. It’s great that I work from home and have the opportunity to do that. Sure, I’m disciplined and maintain strict work hours, but like I said, sometimes you just have to make cookies.
After all, cookies aren’t hard. They don’t require complicated measurements, nothing has to be tempered or coddled or anything else. Just good old fashioned mixing and scooping.
There’s nothing like a freshly baked cookie, especially if it’s accompanied by a big glass of cold milk. These cookies use the same base recipe as these big soft chocolate chip cookies which are now my go to recipe. Instead of chocolate chips I used white chocolate chips and added in some dried cherries.
Dried cranberries would work great too as would raisins. Nuts would be a nice addition, but we prefer ours without.
So sit back, have a cookie, and enjoy your long weekend ahead. I’ll probably be working. :)
- 4¼ ounces cake flour (1 cup)
- 4¼ ounces all purpose flour (1 cup)
- ½ teaspoons baking soda
- ¾ teaspoons baking powder
- ¾ teaspoons Kosher salt
- 10 tablespoons unsalted butter, room temperature
- 5 ounces light brown sugar (scant ¾ cups packed)
- 4 ounces granulated sugar (1 cup, plus 3 tablespoons)
- 1 large egg
- 1 teaspoon vanilla extract
- 8 oz white chocolate chips
- 5 oz dried cherries
- Preheat oven to 350 degrees. Line insulated baking sheets with parchment paper; set aside.
- Sift flours, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside.
- In bowl of electric mixer, cream together butter and sugars until very light, about five minutes. Add egg and vanilla and mix well. With mixer on low, add dry ingredients and mix just until combined. Stir in white chocolate chips and dried cherries with rubber spatula.
- Use a cooking scoop to drop dough onto prepared baking sheet. Bake 10-12 minutes for regular and 15-17 minutes for jumbo if using an ice cream scoop.
- As soon as you remove the baking sheet from the oven, use a spatula to shape the outer edge of the cookies to make them nice and round and even.
- Allow cookies to cool on sheet for 5 minutes before transferring to cooling racks to cool completely.