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Chunky Chocolate with Cherry and Pecan Cookies

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Ingredients

3/4 cup (1.5 sticks room temperature) Butter unsalted
3/4 cup (159 g) Dark Brown Sugar
1/4 cup (50 g) Sugar white
1 Egg
2 tsp Vanilla Extract
2 cups (240 g) All purpose flour
1 tsp Baking powder
2 tsp Corn starch
1/2 tsp Kosher Salt
3/4 cup Dried Regular Cherries
3/4 cup Chunky chocolate chips
1/2 cup Pecans chopped

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Chunky Chocolate with Cherry and Pecan Cookies

This cookie is just full of chocolate, cherries, and pecans. Since it is a spoonful drop, it is a rustic-looking cookie that reminds me of what I would call a cowboy-style cookie.

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Ingredients

Directions

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Chunky chocolate pieces are one type of chip for chocolate chip cookies. I thought the chunky chips might overpower the cookie. I was wrong! The next step was what will go with chocolate besides everything. Chocolate and cherries are a great pair to put together, so I opted for dried whole cherries that I did not cut into smaller pieces. They are about the same size as the chunky chocolate chip pieces, so I thought this was pretty cool. Using Nestle, Toll House semi-sweet chocolate chunk morsels for my cookies became the best choice.

Nestle’s website has a section called the Nestle Cocoa Plan.  This section educates the public about its challenges to help produce better cocoa. There is so much more that goes into producing good cocoa. I am very impressed with the social aspects of the Nestle company. Here is hoping that you take a few minutes to explore this sites’ information.

When looking over the ingredients for this cookie, I saw soft cherries with soft chocolate, so to give the cookie a little crunch, I added chopped pecans. With the size of the chocolate pieces and the whole dried cherries, I thought this would make a good rustic cowboy-style cookie. This cookie has turned out to be one of my spouse’s favorite who endures all the creative cookies I make. He is a chocolate chip cookie kind of guy.

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Steps

1
Done

Measure

Weigh or measure the dark and white sugar into a bowl and set aside. In another bowl, weigh or measure the flour, baking powder, salt, cornstarch, and run a whisk through to blend.

2
Done

Mix

With a stand or handheld mixer, add the butter and sugars. Start on low speed, then increase till you have reached a medium speed. Continue at medium speed for 2 to 3 minutes. Stop and scrape down the sides and add the vanilla extract. Crack the egg into a small bowl to ensure no eggshells are added, then add the egg to the mixing bowl. Blend on medium speed until the egg is incorporated. Turn the mixer to a low speed and gradually add the flour mixture. After all the flour is added, I stop the mixer and scrape down the sides and across the bottom. Turn the mixer on for another 30 seconds to get the last of the flour mixture incorporated into the cookie dough. Stop and add the chunky chocolate chips, dried cherries, and pecans and turn the mixer on for a few seconds. The batter is thick, so you may have to mix a little by hand.

3
Done

Bake

Preheat over to 350° and line 2 cookie sheet pans with parchment paper. Taking a regular teaspoon, spoon out a nice rounded amount, and drop it onto the cookie sheet pan. I got 12 to a pan. These will be irregular-looking cookies but goes with the name Chunky! This also gives the cookies a unique look, and no two will be alike. I stick the whole cookie sheet pan with the unbaked cookies on them into the refrigerator for 5 to 10 minutes before popping them into the oven. Bake for 10 to 12 minutes and really start checking after 10 minutes. You do not want to see and dark brown around the bottom edges of the cookie. They should be light to medium brown on the bottom, mainly due to the dark brown sugar. Please move to a cooling rack once you have taken them from the oven. They firm up after they cool.

Barbara

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