- 30
Ingredients
- 1 1/4 cups plus 2 tablespoons all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 2/3 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup finely chopped chocolate chunks or miniature chocolate chips
- 3/4 cup dried cherries, plus another 36 reserved
- 11 -ounce bag white chocolate bits
Preparation
Step 1
Heat oven to 375 degrees. Line 2 baking sheet with parchment paper.
In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
In a large bowl, combine the butter and both sugars. Use an electric mixer to beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes.
Reduce the speed to low and add the egg and vanilla, mixing to fully incorporate. Gradually add the dry ingredients, then mix in the chocolate chips and 3/4 cup of cherries.
Arrange 1 tablespoon balls of dough on the prepared baking sheets, leaving 1 1/2 inches of space between each cookie.
Bake the cookies, rotating the sheets from to back and top to bottom halfway through, until spread and set, about 8 to 10 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Set out sheets of parchment or waxed paper.
Once the cookies are cool, in a microwave-safe bowl, heat the white chocolate on high in 15-second bursts, stirring between each, until fully melted and smooth.
One at a time, dunk half of each cookie into the melted white chocolate, then set on the parchment paper. Place 1 of the reserved cherries on top of the white chocolate on each cookie. Refrigerate to set.