Chocolate chip cookies with dried cherries
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 120, total fat 6 G., saturated fats 4 G., proteins 1 G., carbohydrates 16 G., fiber 1 G., cholesterol 18 mg, sodium 69 mg, sugar 10 G.
Calories 120, total fat 6 G., saturated fats 4 G., proteins 1 G., carbohydrates 16 G., fiber 1 G., cholesterol 18 mg, sodium 69 mg, sugar 10 G.
If you're looking to add a fruity twist to traditional chocolate chip cookies and dried fruit, consider dried cherries. Unlike the more popular raisins, they have a more tart flavor that perfectly balances the sweetness of the chocolate and the cookies themselves. Furthermore, the combination of cherries and chocolate has long been a classic and is always a hit.
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:
- 110 g unsalted butter, room temperature
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 and 1/4 cups premium flour
- 0.5 tsp of soda
- 0.5 tsp fine salt
- 1 cup milk chocolate chunks
- 0.5 cups dried cherries
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Cooking the dish according to the recipe:
- Line 2 baking sheets with parchment paper.
- In a large bowl, beat the butter, brown sugar, and granulated sugar with a mixer on medium speed until fluffy. Add the vanilla extract and egg and beat until smooth. In a medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the butter mixture and mix until smooth. Stir in the chocolate chips and dried cherries.
- Scoop 1 heaping tablespoon of dough and roll into balls. Place the balls on the prepared baking sheets, about 5 cm apart, and refrigerate for 30 minutes.
- Meanwhile, position racks in the upper and lower thirds of the oven and preheat the oven to 350°F (175°C). When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
- Bake the cookies until set and golden brown on the bottom, 12-15 minutes. Let them cool on the baking sheets for 10 minutes, then transfer them to wire racks and let them cool completely.
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