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Preheat oven to 350 degrees. In a large mixing bowl, mix almond flour, tapioca flour, salt, baking soda, and baking powder.
In a separate bowl mix melted butter, vanilla, and honey.
Pour wet ingredients into dry and mix well. Stir in chocolate chips, cherries, and walnuts. Refridgerate 30 minutes. Once the mixture is chilled, measure out 1 tablespoon of dough at a time and roll into a ball. Place on a greased cookie sheet. Continue until your pan is full as these cookies do not spread much. Press gently on each ball of dough with 2 fingers to flatten them slightly.
Bake the cookies for 11-13 minutes depending on your oven. Mine were perfect at 12 minutes. Let cool slightly on the baking sheet and then remove them to a wire rack to cool completely. Makes approximately 50 cookies, depending on how big or small you make them.
Dark Chocolate Cherry Walnut Cookies
These cookies were inspired by one of my favorite dark chocolate bars that’s speckled with crunchy walnuts and dried cherries. I love the combination of sweet, salty and tart. These chewy oatmeal cookies are perfect for a cozy afternoon treat or post-dinner dessert! Enjoy them all on their own or with a scoop of vanilla ice-cream for an extra indulgent sweet treat!
Chocolate Chip Cherry Cookies Recipe
The first time I fell in love, it was with cookies. My admirer made me homemade Chocolate Chip Cherry Cookies and gave them to me at my work. I was a very chatty twenty-year-old barista who was left speechless. They were delicious and I made him a thank-you card. For the next week, I spent all of my free time in the coffee shop waiting for him to come in so I could give it to him. When he did, he sat down, we talked, and from that moment I was so in love I couldn&rsquot breathe. I was young and happy, and as the years moved forward I just knew we would grow old together. And then we didn&rsquot. He decided he wanted to be old with someone else. The heartbreak that accompanies the loss of first love is utterly devastating and hurts in a bright, raw, searing sort of way. Eventually, as everyone does, I grew and changed and could see that our end was a blessing, but I didn&rsquot stop wanting Chocolate Chip Cherry Cookies. So I made my own. This is the first recipe I ever wrote. It was inspired by love and heartbreak and the desire to leave every experience a little bit better than how I came to it.
Chocolate Chip Walnut Cookies
Line two baking sheets with parchment paper. Spread out walnuts on baking sheet and bake for 8 minutes or until golden brown and lightly toasted. Remove from oven and set aside.
Beat butter, granulated sugar and brown sugar in bowl of electric mixer on medium speed until smooth. Add eggs one at a time, beating thoroughly. Stir in vanilla extract.
Combine flour, baking soda, cinnamon, and salt in a medium bowl and stir to combine. Slowly add dry ingredients to wet ingredients and beat for about 1 minute or until combined.
Stir in chocolate chips and chopped walnuts. Form cookie dough into 1-inch balls and place onto prepared baking sheet. Lightly press down on each round ball with the back of a spoon to flatten slightly before baking.
Bake for 10 to 12 minutes or until lightly golden. Cool 2 minutes on pan, then transfer to wire racks to cool completely.
- 2 ¼ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup butter flavored shortening (such as Crisco®)
- ½ cup white sugar
- ¾ cup brown sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons almond extract
- 1 cup dried tart cherries
- ¾ cup chopped walnuts
- ½ cup chopped pecans
- 1 (12 ounce) bag semi-sweet chocolate chunks (such as SACO®)
Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Whisk together the flour, baking soda, and salt set aside.
Beat the unsalted butter, butter flavored shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time beat in the vanilla extract and almond extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the cherries, walnuts, pecans, and chocolate chunks, mixing just enough to evenly combine. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake in the preheated oven until browned around the edges, 11 to 13 minutes. Cool on cookie sheet for 2 minutes remove cookies to a wire rack to cool completely.
White Chocolate Cherry Macadamia Nut Cookies
The craving has hit. Just looking at the pictures. And I haven’t even made it past the third sentence yet. Ohhh, I’m in trouble. Let me step away from the computer just long enough to get a grip on myself…
Okay, I’m back and ready to keep typing now. (Still really (REALLY) wanting some of these cookies though.)
These White Chocolate Cherry Macadamia Cookies have been a hit wherever and to whomever I’ve taken them. Make a batch of these for your sweetheart as the perfect Valentine’s Day treat. You know what they say about the way to a man’s heart. So whether you want to win him or keep him, these little jewels will do the trick :) Buttery, chewy, delightful. Prepare to fall in love…
These are also the perfect cookies to make for the Holidays. You can use either dried cherries or cranberries.
- ½ cup butter, softened
- ½ cup packed brown sugar
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup white chocolate chips
- ½ cup chopped macadamia nuts
- 1 cup dried cherries
- Preheat oven to 375 F. Grease a cookie sheet.
- In a large mixing bowl, combine the butter and sugars. Using an electric mixer, cream the butter and sugars until fluffy and pale in color, 3-5 minutes. This step is important for ensuring soft, chewy cookies. Beat in the egg and vanilla extract.
- In a separate bowl, combine the flour, baking soda and salt. Using a wooden spoon, carefully stir the flour mixture into the butter mixture, just until combined. Stir in the white chocolate chips, dried cherries and macadamia nuts.
- Drop heaping spoonfuls of the batter onto the greased cookie sheet.
- Bake the cookies for 8-10 minutes or until they just begin to turn golden around the edges. Allow the cookies to cool for 2 minutes on the cookie sheet before transferring them to a wire rack to cool completely.
- *Note: It isn't necessary for this recipe (I personally prefer the cherries to be chewy), but you can optionally place the dried cherries in a bowl and cover them with boiling water to soften them. Let them soak for 7-8 then thoroughly drain them. If you choose to soak them, use only ½-3/4 cup dried cherries as they will expand.
Thanks to my friend, Candy, for inspiring me with the idea to add the final crowning touch…macadamia nuts!
How To Make Cherry Chocolate Chip Cookies
- Start by creaming the butter and both sugars together for a couple minutes, until they are light and fluffy.
- Then you mix in the eggs, almond extract and food coloring. The food coloring is optional, if you don’t want pink cookies, leave it out.
- Add the flour, baking soda, cornstarch and salt and mix until everything is just combined.
- Finally fold in the chopped cherries and chocolate.
- Chill the dough for 30 minutes before scooping balls of dough onto a baking sheet and baking.
Do these cookies freeze well?
I have a strange obsession with frozen cookies. I usually don’t have any leftover to freeze, because I love eating cookies as soon as they come out of the oven (I even take the risk of getting a burnt tongue from the melted chocolate), but frozen cookies are so yummy.
These cookies freeze extremely well. You can eat them slightly frozen, or freeze them or up to a month.
To thaw them, you can microwave them, but I usually take mine out of the freezer, 24 hours before serving them, and they are perfect and chewy.
Cherry Chocolate Chip Cookies
- 8 oz unsalted butter softened
- 1 1/2 cup dark brown sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1 3/4 cups old-fashioned oats
- 8 ounces semi-sweet or dark chocolate chips
- 8 ounces semi-sweet or dark chocolate disks rough chop
- 1 cup dried tart cherries
- maldon sea salt flakes for dusting
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Chocolate Chip Maraschino Cherry Shortbread Cookies
Soft shortbread cookies stuffed with chocolate chips and maraschino cherries. These cookies are hit for the holidays and make a large batch.
Shortbread cookies are a classic dessert no matter what age or occasion. I think we can all agree that both cookies are the most beloved dessert of all time and for a good reason. Most cookie cookie recipes start with the same basic ingredients and technique such as sugar and butter. However, this cookie recipe is egg-free and uses a simple blend of all-purpose flour, margarine and confectioner’s sugar.
Chocolate Chip Maraschino Cherry Shortbread Cookies are a holiday staple. I grew up making this cookie recipe every holiday with my mom.
I can still remember making a few batches before our big holiday parties. They store great in the refrigerate and freezer. Once you have one, they are hard to quit.
Nothing compares to holiday baking and the all creations that come out of family kitchens for generations. I know in our family, the holidays are a very special time for us. We spend a lot of time together in front of the fire talking as well as in the kitchen cooking and shopping for the best deals. When it comes to this time of the year, we’re all about family. I love every bit of it and will always cherish the holidays.
I’m not entirely sure where this recipe first appeared, as it’s one that my grandma passed down to my mom while growing up. Like most of our beloved family recipes, they come from somewhere, but we’ll always know them as secret family recipes.
What I love most about this recipe is the dough. It’s incredibly easy to make and is always a huge hit for Christmas!
We usually put our Christmas decorations up the day after Thanksgiving. Even after all the holiday food, I still find time to make a batch of these while stringing lights on the tree.
This is one of my favorite times of the year! All the gift-buying, baking and decorating and visiting with family – I just love the warm and cozy feeling I get and totally get into the spirit! The best part is all the baking while sneaking in bites of the homemade treats and the smell that comes from the kitchen.
Cookies are an essential part of the holidays. Growing up, our family made a new cookie recipe each night leading up Christmas. It’s part of a tradition that I look forward to each year.
If you’re looking for a simple, fuss-free and delicious dessert to make for the holidays or a cookie swap, these are a must try!
1 1/2 cup unsalted butter, room temperature
1 cup sugar
1 1/2 cup light brown sugar, firmly packed
3 large eggs, room temperature
1 tablespoon vanilla extract
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
3 cups quick oats (not old fashioned)
2 cups chopped walnuts
3 cups chocolate chunks
2 cups coarsely chopped dried cherries
Preheat oven to 350 degrees F.
Cream butter and both sugars. Beat in eggs, one at a time, then beat in vanilla. Stir together flour, baking powder, salt, cinnamon and oats. Add to mixture and slowly beat until blended. Stir in nuts, chocolate and cherries.
Drop by tablespoonfuls an inch or so apart onto parchment covered or sprayed cookie sheet. Bake 12-15 minutes. Don't overbake.