The dough for these white chocolate cookies is based on melted butter, which not only gives them a nice chewy texture, which we think enhances the chewiness of the dried cherries, but also makes it very easy to prepare.
Cherry Cacao Nib White Chocolate Cookies
Makes: Makes about 15 cookies
- 1⅓ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 ounces white chocolate, such as Valrhona Ivoire, Callebaut or El Rey Icoa, cut into ¼-inch to ½-inch size chunks
- ⅓ cup dried Bing cherries, such as Traina brand, roughly chopped
- ¼ cup cacao nibs
- ½ cup plus 2 tablespoons (1¼ sticks) unsalted butter, melted
- 1 cup firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- Whisk flour, baking soda and salt together in a small bowl to aerate and combine. Stir in chocolate, cherries and nibs; set aside.
- Whisk together melted butter and brown sugar until smooth. Whisk in vanilla, then egg, blending well. Make sure mixture cools to room temperature before adding flour mixture. Stir in flour mixture, mixing just until blended. Chill dough for at least 2 hours or overnight. (You may freeze dough up to 1 month; defrost in refrigerator overnight before proceeding).
- Position racks in upper and lower third of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Drop dough by 2 tablespoonful amounts; the cookies should also be about 2 inches apart.
- Bake for about 10 to 13 minutes or until edges have just begun to turn golden brown and the centers are a bit lighter in color and still a little soft to the touch. They will firm up upon cooling. Place sheets on racks to cool cookies completely.
- Store cookies in single layers separated by parchment in airtight containers at room temperature for up to 4 days.
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