Tuesday, March 26, 2013

In the Kitchen with Jason: Double Chocolate Cookies

The name of these cookies is a little misleading. True - there are two types of chocolate in them, but the name leaves out the cherries which add a whole bunch to the recipe. I don't know what I would officially title them but "incredibly edible" and "totally delicious" would be good ways to describe them. We found this recipe in the Cooking Light Complete cookbook.

  • 1 1/4 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 5 Tbsp butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 11/2 tsp vanilla extract
  • 1 egg white
  • 1/3 cup dried tart cherries
  • 1/4 cup semisweet chocolate chunks
  • 3 Tbsp white chocolate chips
  • Preheat oven to 350 degrees.
  • Mix flour. baking powder, and salt.
  • Combine butter and sugars in a large bowl and mix with a hand mixer.
  • Add vanilla and egg white and beat for a full minute.
  • Stir in flour mixture and remaining ingredients.
  • Using an very full teaspoon (or a leveledtable spoon) divide up the dough into 24 balls spaced about 2 inches apart on cooking sprayed cookie sheets.
  • Bake for 10 to 12 minutes and cool for 2 minutes before removing the cookies from the pans.
These bite sized cookies are the perfect snack.

Please enjoy!

-Chef Jason

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