Cookies

Daddy requested chocolate chip cookies the other day, so I set out to find a yummy (and easy) recipe. I decided to try "Chocolate-Chunk & Cherry" cookies from my Williams-Sonoma Baking book. Cookie baking isn't always my forte, but these turned out great and scored lots of rave reviews! I used Ghirardelli chocolate squares chopped into big pieces. I think that made a big difference - so much more chocolaty than plain old morsels. Try some this weekend - I think you'll love them as much as we did!

Chocolate-Chunk & Cherry Cookies, Williams-Sonoma Baking

1 c all purpose flour

3/4 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon salt

1/2 c plus 2 tablespoons unsalted butter, room temperature

3/4 c firmly packed dark brown sugar

1 teaspoon vanilla extract

1 egg

8 oz semisweet chocolate, cut into 1/2 in pieces

6 oz dried sour cherries, dried bing cherries or dried cranberries, chopped

Preheat oven to 350 F.

Sift together flour, baking powder, baking soda, & salt into a bowl; set aside. Cream butter, brown sugar & vanilla on high speed until fluffy. Beat in the egg. Reduce speed to low, add the flour mixture & stir just until combined. Add chocolate & cherries - mix on low a couple of turns to incorporate.

Drop the batter by slightly rounded tablespoons onto ungreased baking sheets about 2 inches apart. Bake until golden brown - about 16 minutes. Transfer to wire racks to cool. Store in airtight container for 4-5 days - but they won't last that long, I promise!

Makes about 2 dozen.