Cherry White Chocolate Chip Cookies

Servings: cookies

Calories: 133cal

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.
4 1/4 ounces cake flour, 4 1/4 ounces all purpose flour, 1/2 teaspoon baking soda, 3/4 teaspoon baking powder, 3/4 teaspoon Kosher salt
In the bowl of an electric mixer, cream together butter and sugars until very light, about five minutes. Add egg and vanilla and mix well.
10 Tablespoons unsalted butter, 5 ounces light brown sugar, 8 ounces granulated sugar, 1 large egg, 1 teaspoon vanilla extract
With mixer on low, add dry ingredients and mix just until combined. Stir in white chocolate chips and dried cherries with a rubber spatula.
8 ounces white chocolate chips, 5 ounces dried cherries
Use a 1 1/2 Tablespoon cookie 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, round, and even.
Allow cookies to cool on the sheet for 5 minutes before transferring to cooling racks to cool completely.

5 from 1 vote

Both the cake flour and all purpose flour should be measured using a kitchen scale for the best results. If you don't own one, use the scoop and sweep method. Scoop the flour into the measuring cup using a spoon until it is overflowing. Level off the cup using the back end of a butter knife. Too much flour can equal crumbly, dense cookies, whereas too little flour will cause your cookies to spread overly thin.
Double check your expiration dates on your baking powder and soda before beginning so you get the perfect rise, texture, and spread.
Your butter should be at room temperature (AKA softened) before making the cookies. Take it out of the fridge, cut it into thin slices, and let it rest on the counter while you prep and measure the other ingredients. Room temperature butter should leave a slight indent when gently poked.

Course: Dessert

Cuisine: American

Prep Time20

Cook Time17

Total Time37