chocolate, cherry & pecan cookies
It’s time for one of my favorite things: pulling out the glittering Christmas ornaments and dazzling white lights, decking the halls with festive sparkle. Fresh baked cookies and a mug of hot cocoa are almost a requirement; at the very least, both small pleasures remind me to stop and savor the moment.
These cookies are my current craving – studded with chocolate chips, chewy dried cherries, and crunchy pecans, they’d make a welcome addition to a holiday cookie exchange or to simply enjoy by the fire.
Chocolate, Cherry & Pecan Cookies
2/3 cup flour
2/3 cup bread flour
1 tsp cornstarch
1 1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
6 Tbsp brown sugar
1/4 cup sugar
2 tsp vanilla extract
1 large egg
1/2 cup semisweet chocolate chips
2/3 cup dried cherries, coarsely chopped
1/2 cup pecans, chopped
1/3 cup semisweet chocolate chips
Whisk together flour, bread flour, cornstarch, cinnamon, baking soda, and salt in a small bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy. Add vanilla and egg; beat until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips, cherries, and pecans. Transfer dough to an airtight container and refrigerate for at least 12 hours, or up to 3 days.
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/2″ balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly. Top cookies with remaining chocolate chips (5 per cookie), pressing gently to adhere. Bake, rotating pans halfway through, for 10 minutes, until golden. Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 3 days.
Yield – 24 cookies
Calories – 140 (per cookie)
Carbs – 16