Thick and chewy chips-and-cherries cookies
Makes about 18 large cookies
I’m on a reproduce-those-soft-Starbucks-cookies rampage and while in the end I chose not to make jumbo cookies these hit pretty close to the mark. Using melted butter and an extra yolk helps to keep the texture soft. I also refrigerated the dough overnight to relax the dough and give the texture an extra fillip. Did it work? Darn right it did.
2 cups, plus 2 tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 tbsp (1 1/2 sticks, 6oz or 170g) unsalted butter, melted & cooled until warm
1 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg plus 1 yolk
3/4 cup white chocolate chips
3/4 cup dried sour cherries
In a medium bowl combine dry ingredients and whisk briefly.
In a small bowl combine white chocolate chips and dried sour cherries.
Mix butter and sugars using electric mixer or by hand until thoroughly combined. Beat in egg and yolk until combined. Add dry ingredients and beat at low speed just until combined. Stir in chips and cherries. Refrigerate dough overnight.
The next day, bring dough to room temperature. Heat oven to 325. Line cookie sheets with Silpat or parchment paper.
Form cookies on baking sheets. Reverse position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (12 - 15 minutes).
Cool cookies on sheets. Peel from parchment when cooled.
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