Cherry and Chocolate Chip Cookies

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Total Time
30mins
Prep 15 mins
Cook 15 mins

Bon Appetit July 2008

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Line 2 baking sheets with parchment paper.
  3. Bring cherries, cherry liqueur and 2 tablespoons water to boil in small saucepan. Remove from heat and let soak 15 minutes. Drain cherries, pat dry.
  4. Whisk flour, salt, and baking soda in medium bowl.
  5. Using electric mixer, beat butter and both sugars in large bowl until creamy.
  6. Add eggs and both extracts and beat to blend.
  7. Add flour mixture and beat on low just to blend.
  8. Stir in cherries and all chocolate chips.
  9. Scoop tablespoonfuls of dough onto prepared baking sheets, spacing 1 inch apart.
  10. Bake cookies until edges are light golden, turning baking sheets halfway through cooking, about 13 minutes.
  11. Transfer to rack and cool.
  12. Can be made 3 days ahead, store airtight at room temperature.
Most Helpful

5 5

These cookies are amazing! A must try for a change of pace for the tired ole choc chip cookie. I made a huge batch for a superbowl party and they got great reviews. I used port instead of cherry flavored liquer - yum!