Cracked cherry chocolate chip cookies
Votes: 7
Time: 2 hours 15 minutes
Complexity: easily
Quantity: 30 cookies
Complexity: easily
Quantity: 30 cookies
These soft cherry cookies, covered in delicious cracks, are captivating just by their appearance, and once you taste them, you'll be delighted by their extraordinary taste and texture. Inside, the cookies are filled with contrasting sweet and sour pieces of dried cherries and chocolate chips. The dough is also flavored with cherry jam, food coloring for a rich color, and almond extract, which enhances the cherry aroma. Before baking, the dough balls are rolled in powdered sugar, which creates a stunning snow-white crust over the bright red cracks.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 3/4 cups premium flour
- 3/4 tsp baking powder
- 1/4 teaspoon salt
- 110 g unsalted butter, room temperature
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1/3 cup cherry jam or preserves
- 0.5 tsp vanilla extract
- 0.5 tsp almond extract
- 1 teaspoon red food coloring
- 0.5 cup finely chopped semi-sweet chocolate (about 100 g)
- 1/3 cup dried cherries, coarsely chopped
- 0.5 cup powdered sugar
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Recipes with similar ingredients: premium flour, brown sugar, almond extract, vanilla extract, semi-sweet chocolate, dried cherries, powdered sugar, cherry jam, eggs
Cooking the dish according to the recipe:
- In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, beat the butter, 1/2 cup granulated sugar, and brown sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg, then beat in the jam, both extracts, and food coloring. Reduce mixer speed to low and beat in the flour mixture. Fold in the chocolate and dried cherries with a wooden spoon. Cover the dough and refrigerate for 1 hour or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 375°F (190°C). Line 2 baking sheets with parchment paper. Place the remaining 1/2 cup sugar in a medium bowl and sift the powdered sugar into a separate bowl. Scoop the dough into balls with a tablespoon and roll them into balls. Roll each ball in granulated sugar, then in powdered sugar; shake off any excess. Place them on the prepared baking sheets, spacing them 2 inches apart.
- Bake, rotating the baking sheets halfway through, until the cookies are cracked and dry on top, about 15 minutes. Let cool on the baking sheets for 3 minutes, then transfer to wire racks to cool completely.
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