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- 8 Tbs. unsalted butter
- 7 oz. bittersweet chocolate, roughly chopped
- 6 oz. unsweetened chocolate, roughly chopped
- 7 eggs
- 2 3/4 c. granulated sugar
- 1 Tbs. boiling water
- 1 Tbs. powdered instant coffee
- 1 tsp. vanilla
- 3/4 c. plus 2 Tbs. cake flour
- 1 Tbs. baking powder
- 1/8 tsp. salt
- 1 1/2 c. bittersweet chocolate chips
- Adaptable Marshmallow Bars by Get the Good Stuff
- Alfajores by Curious Cuisiniere
- Amaretto Apricot Oatmeal Cookies by Magnolia Days
- Amaretto Balls by Palatable Pastime
- Brown Eyed Susans by A Day in the Life on the Farm
- Chewy Gingersnaps by That Skinny Chick Can Bake
- Chocolate – Pear Biscotti by What Smells So Good?
- Chocolate Crinkle Cookies by The Bitter Side of Sweet
- Coffee Cake Cookies by Pies and Plots
- Cowboy Cookies by Party Food and Entertaining
- Cranberry Orange Rugelach Cookies by My Imperfect Kitchen
- Dark Chocolate Mint Cake Mix Cookies by Fantastical Sharing of Recipes
- Espresso-Ginger Sandwich Cookies by Wholistic Woman
- Espresso Snickerdoodles by Cosmopolitan Cornbread
- Frosted Ginger Spice Cookies by Daily Dish Recipes
- Funfetti Marshmallow Cookies by Brunch with Joy
- Gingerbread Snowflake Cookies by Grumpy’s Honeybunch
- Gluten Free Hazelnut Truffle Cookies by Gluten Free Crumbley
- Gluten Free Nutella Stuffed Linzer Cookies by Fearless Dining
- Green Tea Macarons with Chocolate Ganache by Tara’s Multicultural Table
- Holiday Nutrolls by Delaware Girl Eats
- Kolaczki by Sew You Think You Can Cook
- Lemon Thumbprint Cookies by Cookin’ Mimi
- Macadamia Nut Butter Crisps by A Kitchen Hoor’s Adventures
- Mocha chocolate Chip cookies by Monica’s Table
- Mudslide Cookies by Books ‘n Cooks
- Nana’s Russian Teacakes byThe Crumby Cupcake
- Pfeffernüsse by Feeding Big
- Pistachio oatmeal cookies by Caroline’s Cooking
- Pizzelles by The Freshman Cook
- Snowball Cookies by Peanut Butter and Peppers
- Spiked Eggnog Cookies by Cindy’s Recipes and Writings
- Thai-Kissed Cookies by Culinary Adventures with Camilla
- Tipsy Chocolate Cherry Cookies by Christmas Tree Lane
- Toffee Squares by Ruffles & Truffles
- White Chocolate Dipped Gingersnaps by Sunday Supper
Lately, my little girl has wanted to join me in the kitchen. It’s what I’ve been waiting for, but she’s still a little too young (two and a half) to actually be helpful. She’s gotten pretty good at dumping cups in a bowl, but she still misses and I end up with flour all over the counter a good bit of the time. When she stirs, everything tends to slosh out of the bowl, no matter how careful she is. If we bake with chocolate, I can’t keep her little hands out of the mixing bowl.
Nevertheless, I’ve been enjoying every minute with her and have been brainstorming new ways to play in the kitchen with her. Most recently, we made homemade pizza together and Miss. Hazelnut surprised me by actually touching the pizza dough (she doesn’t like wet or sticky things), cheese, and sausage topping, but actually eating the pizza. I was shocked that Miss. Picky wanted not one but two pieces. Completely worth the mess we created!
This particular recipe is one that Miss Hazelnut helped with… and we lost a good number of chocolate chips in the process. Despite my helper eating from the bowl, these cookies are my new favorite. No joke. I can’t keep them in the house because they will not last more than a couple of days, if that long. The sweet-salty combination makes these super soft cookies incredibly addictive. This is definitely a recipe that I’ll return to, time and time again.
Peanut Butter Chocolate Chip Cookies with Sea Salt
Adapted from Ambitious Kitchen
Makes 2 dozen cookies
- ½ c. unsalted butter, at room temperature
- ½ c. creamy peanut butter, at room temperature
- ¾ c. dark brown sugar
- ¼ c. granulated sugar
- ½ Tbs. honey
- 1 egg plus 1 egg yolk
- 1 tsp. vanilla extract
- 1 Tbs. sour cream or plain Greek yogurt
- 1⅓ c. all-purpose flour
- ¾ tsp. baking soda
- ¾ tsp. baking powder
- ¼ tsp. sea salt, plus more for sprinkling
- 1½ c. mini chocolate chips
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar. Scrape down sides of the bowl and with mixer on medium speed, add sugars. With the mixer still running, slowly add egg and yolk, honey, vanilla, and sour cream until combined. Scrape down sides of the bowl.
Reduce speed to low and slowly add in flour, baking soda, baking powder, and sea salt. Add chocolate chips.
Chill dough in the fridge for 30-60 minutes or in freezer for 20 minutes.
Before removing dough from fridge or freezer, preheat oven to 350F and line two baking sheets with parchment paper.
Remove dough from fridge/freezer. Using an ice cream scoop, portion out dough until 1-inch balls. Roll dough between clean palms before setting on the prepared baking sheet. Bake 9-12 minutes, until cookies begin to brown and get slightly crisp along the edges. The middle may appear a bit underdone, but do not overbake! Remove from oven and allow to cool for 5 minutes on a baking sheet. Cookies will firm up a bit as they cool, but will stay very soft. Move cookies to a wire rack and sprinkle generously with sea salt.
Serve warm or at room temperature.
Store cooled cookies in an airtight container. (Note: These cookies are super soft, and did not freeze well for me.)
I first made these cookies last year, to send in holiday care packages and to serve at our annual holiday party. While I was really bummed to have to cancel our holiday party (due to illness and lack of heat), I was pretty excited to have several dozen of these cookies stashed in my freezer. I loved the light coconut undertones (light enough to fool any coconut-haters out there) and the strong flavor of the bittersweet chocolate chips (I’ve also used semisweet chocolate chips in the recipe for a slightly sweeter cookie). These cookies stayed slightly soft even once cooled, which is part of what got me hooked. But don’t feel like you have to wait for the cookies to cool – they’re insanely good fresh from the oven.
It’s rare that I find a new cookie recipe that I enjoy as much as my handful of old standbys. This recipe will joining the others as a new staple in the house. Try it – let me know what you think!
Double Chocolate Coconut Cookies
Adapted from Vanilla Sugar
Makes 2-2 1/2 dozen cookies
- 12 Tbs. unsalted butter, melted and cooled slightly
- ½ c. + 1 Tbs. light brown sugar
- ½ c. granulated sugar
- 1 large egg + 1 egg yolk
- ½ tsp. vanilla extract
- 1¾ c. all-purpose flour
- ½ tsp. baking soda
- ¾ Tbs. baking powder
- 4½ Tbs. dutch cocoa powder
- ½ tsp. sea salt
- 1 c. coconut, toasted
- 1 c. bittersweet chocolate chips
In a stand mixer fitted with the paddle attachment, cream butter and sugar until thoroughly combined, a minute or so. Add egg, yolk, and vanilla until combined. Add flour, baking soda, baking powder, cocoa powder and sea salt. Mix until just combined. Fold in coconut and chocolate chips.
Chill dough in fridge for at least an hour.
Prior to removing dough from fridge, preheat oven to 350F and line two baking sheets with parchment paper.
Remove dough from fridge. Using an ice cream scoop, portion dough onto prepared sheets, about 2 inches apart. If dough is slightly crumbly, roll each portion into a ball between the palms of clean hands.
Bake 10-15 minutes, until edges are slightly crispy and center of cookie is slightly puffy and doesn’t jiggle. Don’t overbake the cookies, otherwise they’ll lose their soft goodness. Allow to cool slightly on baking sheets (about 5 minutes) before moving to a cooling rack to cool completely, if not serving immediately.
Serve warm (soooo good!) or at room temperature.
Store in an airtight container for up to a week.
It’s been a while since I’ve gotten to make cookies, just for fun. There’s been too many other things on my to-do list, too many places to go, and too little energy to be in the kitchen when I didn’t have to. But a few weeks ago, I actually managed to leave work early (and by early, I mean on time), pick up the Little One, and get home at a decent hour. It was a beautiful day out and we should have gone out to enjoy it, but I really wanted to make these cookies. I’d had the recipe out since the magazine arrived two weeks prior – it was going to happen.
And so we did. This recipe was a bit more involved than the coconut macaroon recipe I grew up making, but the result was a much lighter cookie. It was great recipe to make with my 2-year-old, who was easily able to stir the bowl and had a great time “wiggling” the mixer to beat the egg whites. That is, until I let her taste a pistachio, and then my Little Helper started emptying her snack bowl faster than I could fill it. 🙂
This particular issue of Fine Cooking had several other variations on the traditional macaroon – I can’t wait to try them all.
Pistachio Coconut Macaroons
Adapted from Fine Cooking No. 134 (April/May 2015, p. 83-85)
Makes about 2 dozen cookies
- 1/2 c. + 1/4 c. shelled unsalted pistachios, divided
- 1/4 + 1/8 tsp. kosher salt, divided
- 1 c. sweetened condensed milk
- 1 tsp. vanilla extract
- 14 oz. sweetened shredded coconut
- 2 large egg whites
Preheat oven to 350F. Line two baking sheets and set aside.
Prep the Ingredients:
In a food processor, grind 1/2 c. pistachios with 1/8 tsp. salt until a thick paste has formed. Set aside.
Coarsely chop remaining 1/4 c. pistachios and set aside.
Make the Cookies:
In a large bowl, stir vanilla into condensed milk with a silicon spatula. Add coconut and stir until thoroughly mixed. Stir in both ground up and chopped pistachios.
In a smaller bowl with an electric mixer, beat egg whites and salt on medium-high speed until stiff peaks form, about 4 minutes. Fold into coconut-pistachio mixture.
With wet hands, form cookie dough into round balls, about 1 1/2 inches thick. Place on prepared baking sheets. Bake 20-25 minutes, rotating cookie sheets halfway through, until cookies are golden brown.
Cool for a few minutes on cookie sheets before moving to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 3 days. Cookies may be refrigerated in an airtight container for up to 3 weeks, or frozen for up to 6 months.
Ok, so I was terrible with keeping up with the 12 Weeks of Christmas Treats this year. Call me lazy if you’d like. I’ve been super busy and frankly, exhausted over the past few (the first trimester does that to me, apparently!). It’s a wonder I’ve been able to get any posts out over the past few months.
Now that the first trimester has past, I’m trying to get back into the swing of things. If you’re still looking for a holiday cookie for a party, some care packages, or just to have around the house, then this week’s post, something “gingerbread,” to satisfy the What’s Baking? theme chosen by Catherine of Pursuing Domestic Goddess-ness, will work for you. I’ve never been particularly interested in gingerbread flavored baked goods, but I did have to stop myself from eating these. The flavor was fairly subtle and the cookies were super soft, just the way I like them.
Makes 2 1/2 dozen cookies
- ¾ c. unsalted butter, at room temperature
- 1 c. + 4 Tbs. granulated sugar, divided
- 1 egg
- 1 Tbs. water
- ¼ c. molasses
- ¼ c. all-purpose flour
- 2 tsp. ground ginger
- 1 tsp. baking soda
- ¾ tsp. ground cinnamon
- ½ tsp. ground cloves
- ¼ tsp. salt
Using a stand mixer fitted with the paddle attachment, beat butter and 1 c. sugar on medium speed until light and fluffy, 2-3 minutes. Lower speed slightly and one at a time, add egg, water, and molasses. Scrape down sides of mixer and add all remaining ingredients (except for the 4 Tbs. sugar), mixing until just combined.
Use a cookie scoop to form 1-inch balls, shaping them between the palms of your hands as needed. Roll in remaining sugar. Place on the prepared baking sheets, about 2 inches apart.
Bake for 10-12 minutes, until edges are browned slightly. Allow to cool on baking sheet for a few minutes before moving to a wire rack to cool completely.
Store in an airtight container for up to a week.
Unlike some people, I never really had any strong Christmas traditions of watching a particular movie. When my brothers and I were little, we would watch Christmas specials that my mom recorded (on VHS!) – the Smurf’s Christmas Special, Frosty the Snowman… the homemade movie had all of those amazing Coca Cola polar bear commercials (seriously, why did those every go away?).
But at a certain point, we got too old for the Christmas specials. I don’t know when we stopped watching – junior high? High school? It wasn’t until college that those Christmas specials were replaced with a movie. Elf.
I remember coming home from college and talking about the movie. My mom rolled her eyes at me, but my brother jumped right into the conversation about what a great movie it was. Needless to say, Mom had to watch it with us. Several times that Christmas vacation. Thus began my newest Christmas movie tradition.
These cookies are inspired by that movie. For those of you that don’t know the movie, stop reading right now, and check out Netflix, On Demand, whatever. Watch it, and then finish reading this post. You should be picturing the scene where Will Ferrell is making a breakfast of pasta, candy, and maple syrup for his father’s wife. These cookies aren’t as sickly sweet as I imaging that breakfast would have been.Not surprisingly, I felt like I was eating a handful of candy when I ate a cookie.
I can’t wait to turn my Christmas movie tradition into a movie + baking event with my daughter!
Buddy the Elf Cookies
Adapted from Spoon or Foon
Makes 2-3 dozen cookies
Ingredients for the Cookies:
- 1½ c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ½ tsp. salt
- 1 tsp vanilla extract
- 2 large eggs
- 14 Tbs. unsalted butter, at room temperature
- 3 c. old-fashioned oats
- 3/4 c. granulated sugar
- ½ c. brown sugar
- 1 c. M&Ms
- ½ c. mini marshmallows
- 1 c. Sno-Caps
- 4 S’mores Pop Tarts, chopped
Ingredients for the Maple Glaze
- 1/4 c. confectioners’ sugar
- 1-2 Tbs. pure maple syrup
- 1/4 tsp. vanilla extract
This is the last week of the 12 Weeks of Christmas Treats, hosted by Meal Planning Magic, and I hope you found some great inspiration for your own holiday baking. If you missed any of my contributions this year or are interested in what I made last year, check out the 12wksxmastreats tag at the bottom of this post (or click here). As usual, you can see what my fellow bloggers made by checking out the linky at the bottom of this post. I hope you enjoyed another year of the 12 Weeks of Christmas Treats!
While I love peanut butter cookies right out of the oven, I could never find a cookie that stayed soft after they cooled. Until this one. I had these cookies for the first time while I was overseas and immediately demanded the recipe (the original source is unknown). The cookie had the same great peanut butter flavor of most peanut butter cookies (you know, the ones with the criss-cross on the top) but stayed soft even after cooling.
Soft Peanut Butter Cookies
Makes 18 cookies
- 1/2 c. (1 stick) unsalted butter, at room temperature
- 3/4 c. sugar
- 1/3 c. creamy peanut butter
- 1 egg
- 1/2 tsp. vanilla extract
- 1 1/4 c. all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- mini peanut butter cups, quartered (at least 16)
In a stand mixer fitted with the paddle attachment, beat butter, sugar, and peanut butter on medium speed until smooth. Add eggs and vanilla, beating until combined. Scrape down sides of the bow. Reduce speed to low and add flour, baking soda and salt and beat until thoroughly combined.
Use a cookie scoop to portion out cookie dough onto prepared baking sheets. Cookies should be at least 3 inches apart, as the do spread a good bit. Press peanut butter pieces (4-6 pieces per cookie) into dough, pressing down a little to flatten cookie.
Bake 10-12 minutes, until just turning brown around the edges. Center will still be pale and soft. Allow to cool for 1 minute on baking sheets before moving to a wire rack to cool completely.
I can’t believe I’ve let two weeks fly by without a blog post! I have to admit, it’s been a lot more difficult to balance family + friends + home + work + blog + everything-else-I-want-to-do with a baby around. My mom was here last week and she was an absolute life saver, taking care of the baby and our chores and cooking, so that I could work, go to a couple of appointments, and run some errands. Thanks to all of her help last week, I was able to carve out some time to blog this week. Thanks Mom!
I made these cookies last month, one afternoon when Sophie took a really long nap. I’d been wanting to try a recipe from the cookbook every since I received it for Christmas. Pages upon pages of beautiful photos and descriptions to drool over…. I didn’t have the time or the energy to embark on one of the ambitious cakes or tarts (not to mention nobody to serve it to), so with the baby down for a nap, I settled on these oatmeal cookies, substituting chocolate chips for raisins. This immediately became my favorite oatmeal cookie recipe. I loved the soft texture and the slightly salty taste. Three of us polished off the batch that afternoon I made them. They were that good.
Oatmeal Chocolate Chip Cookies
Adapted from Bouchon Bakery p. 32
Makes ~18 cookies
- 114 g. all-purpose flour
- 4 g. ground cinnamon
- 7.4 g. baking soda
- 3.6 g. kosher salt
- 140 g. light brown sugar
- 69 g. granulated sugar
- 155 g. unsalted butter, at room temperature (~5-6 Tbs.)
- 62 g. eggs*
- 7.7 g. vanilla paste*
- 155 g. old-fashioned oats
- 156 g. semi-sweet chocolate chips (or raisins)
* Notes on Ingredients:
1. Measure by weight for best results. I only added the equivalent in tablespoons for butter so that you know how much butter to bring to room temperature.
2. I used less cinnamon than the original recipe called for (7 g.) because I didn’t want the cinnamon to overwhelm the cookies.
3. I used large eggs to make these cookies. 1 large egg was just short of the required weight. If you have extra-large eggs on hand, use those. Start with 1 egg and see if that’s enough.
4. I bought my vanilla paste at Wegman’s, although Williams Sonoma also carries it. According to Gourmet Sleuth, you can substitute an equal amount of vanilla extract if you don’t have any vanilla paste.
In a small bowl, whisk together brown and granulated sugars. Set aside.
In a medium bowl, whisk together flour, cinnamon, baking soda, and salt. Set aside.
In a stand mixer fitted with the paddle attachment, cream butter on medium-low speed until smooth, 2-3 minutes. Add sugars, beating until light and fluffy, 3-4 minutes. Scrape down bowl and add eggs and vanilla paste. Beat until just combined, 15-30 seconds.
Reduce speed to low and add half of the flour mixture. When just combined, add remainder of flour mixture, stopping when just combined. Scrape down sides of the bowl before mixing in oats and chocolate chips until just combined. Do not over mix!
Refrigerate dough for 30 minutes.
Bake the Cookies:
Preheat oven to 325 and line two baking sheets with parchment paper.
Remove dough from fridge. Scoop out dough into 18 equal portions, a scant 1/4 cup. Roll dough between palms to form a ball and set on prepared baking sheets about 3 inches apart, setting aside any dough that does not fit on prepared baking sheets for a second batch.
Bring dough to room temperature before baking.
Bake for 13-15 minutes, until golden brown. Allow cookies to cool on baking sheets for 5-10 minutes before moving to a wire rack to cool completely.
When I was young, my mom used to take my brothers and I to Ben and Jerry’s for ice cream. I always got Chunky Monkey – vanilla ice cream with peanut-butter filled pretzels and chocolate swirls. Today, I only find Ben and Jerry’s in the freezer section of my local grocery store. I don’t know the last time I actually saw an ice cream shop.
It took moving after college for me to find another ice cream place that I loved just as much – Coldstone. Like when I was a kid, I find a flavor I like and don’t vary. At Coldstone, it’s cake batter ice cream (with crunched up graham crackers mixed in). Oooo, so good.
I’m not sure if it was because Coldstone made cake batter-flavored things popular or not, but since I met that ice cream flavor, I’ve been a sucker for cake batter-flavored things. I have tried cake batter bark (pictured at left), but was sorely disappointed – I found that the flavor of the white chocolate overpowered the cake batter flavor, no matter how much extra cake mix I added. But my chocolate cake batter toffee cookies were a winner as were the yellow cake batter and sprinkles variation below.
I don’t usually keep cake mix in the house, so when experimenting with the latest cookie recipe as well as the bark, I gave homemade cake mix a try. The recipe below reflects a half batch of the original recipe, as I didn’t have any need for a full 5 cups, no matter how long it can be kept.
Homemade Yellow Cake Batter Mix
Makes 2 1/2 c. yellow cake mix
- 1 c. granulated sugar
- 3/4 c. all-purpose flour
- 3/4 c. cake flour
- 1/4 c. nonfat dry milk powder
- 1/2 Tbs. baking powder
- 1/2 tsp. table salt
- 1/2 c. (1 stick) unsalted butter, cold and cut into 1/2-inch cubes
- 1/2 Tbs. vanilla extract
In a food processor, pulse all ingredients except the butter and vanilla until just combined, about 15 seconds. With the mixer running, add butter cubes and vanilla until the mixture is fine and crumbly.
Store in an airtight container in the freezer for up to 2 months
Note: I have only used this in recipes that call for cake mix. If you’d like to make an actual cake with it, please see Mel’s Kitchen Cafe for instructions.
Cake Batter Cookies, Take 2
Adapted from this recipe
Makes 1 dozen cookies
Using the above cake mix, these cookies spread even more than the original recipe. However, they’re still super soft with just a slight crunch around the edges.
- 9 oz. homemade yellow cake mix
- 1/2 tsp. baking powder
- 1 large egg
- 1/4 c. vegetable oil
- 2 Tbs. sprinkles (optional)
Preheat oven to 350F and line two baking sheets with parchment paper. Set aside.
Whisk together cake mix and baking powder. Stir in egg and veggie oil. When combined, stir in sprinkles. Mixture will be fairly thick.
Using an ice cream scoop, portion onto prepared baking sheets, 6 cookies to a sheet spaced evenly apart. The cookies spread a lot while they bake.
Bake for 9-11 minutes, until edges are golden and center is cooked. Remove from oven and allow to cool on a baking sheet for a few minutes before moving to a wire rack to cool completely.
We’re a week into December and I have no idea where 2012 went. I’m actually having a hard time believing it’s almost Christmastime, probably because we haven’t put up our tree or any decorations. I’ve been staring jealously at the Christmas lights up in the neighborhood and the Christmas trees that friends have set up. I’m sure it’ll feel more like Christmas when we meet up with our families – festive decorations, all the family in town… but I do wish that we had moved last month so that I was able to decorate for the holidays.
The house is about half packed, including all of my baking supplies packed. These cookies were the last batch of baked goods that I was able to whip up before moving. The cookies are tucked out of sight in the freezer, a reward for our friends who are helping us move. While the cookies were a little flatter than I expected, I loved the flavor – a burst of espresso and a sweet bite from the dried cherries.
Cafe Chocolate Cherry Bites
Adapted from The Pastry Queen, p. 133
Makes 3 dozen cookies
- 1 c. unsalted butter, at room temperature
- 1 1/4 c. light brown sugar, packed
- 2 large eggs
- 1 Tbs. instant espresso powder (I used 2 packs of Starbucks Via)
- 1 Tbs. boiling water
- 1 Tbs. vanilla extract
- 1 1/4 c. all-purpose flour
- 1/4 c. unsweetened cocoa powder
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 c. semisweet or bittersweet chocolate chips
- 1 1/2 c. halved or quartered dried cherries (I cut them to the size of the chocolate chips)
Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
In a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until lighter in color and fluffy, about 1 minutes. Lower speed slightly and add eggs, one at a time. Scrape down sides of the bowl.
In a small bowl, stir together espresso powder and boiling water. Add espresso water and vanilla to mixing bowl, and beat on medium-low speed until combined, about 30 seconds. Lower speed and add flour, cocoa powder, baking powder and salt. Scrape down sides of the bowl. Add chocolate chips and chopped dried cherries – combine with the mixer on low speed or fold in with a rubber spatula.
Using an ice cream scoop, portion cookie dough onto prepared baking sheets, leaving about 2 inches between each cookie. Bake for 8-10 minutes, until cookies have set. Remove from oven and allow to cool on a baking sheet for 10 minutes before moving to a wire rack to cool completely.
Store in an airtight container for 2-3 days, or freeze, well-wrapped, for 1 month.