What fun . . . as I was reading through my July issue of Bon Appetit, there was a recipe for choc chip cookies (CCC’s) with tart cherries AND Cherry Herring. What a combo, I thought! Took less than 24 hours for me to decide I had to try it. As luck would have it, though, I didn’t have (and didn’t want to use) white choc chips, so I substituted some macadamia nuts instead. My cherries also weren’t the tart type, so I reduced the sugar by a little instead. My bottle of Cherry Herring is at least 20 years old, but it tastes just fine, thank you.
On my choc chip cookie rating scale, this one ranks right up there. If Tollhouse cookies are a 10, this one might be an 8.5 at least. They’re already in the freezer. The recipe isn’t even up on epicurious yet, so can’t provide a link.
Cherry (and Cherry Herring) Choc Chip Cookies
Recipe: adapted from Icing on the Cake bakery in Los Gatos, CA, via Bon Appetit, July 2008 Servings: 45
1 cup dried cherries — tart type, about 5 1/2 ounces
1/3 cup Cherry Herring – or cherry liqueur
2 tablespoons water
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup unsalted butter — 1 stick
1/2 cup sugar
1/2 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 1/4 cups chocolate chips
1 1/4 cups macadamia nuts — or white choc chips
1. Preheat oven to 375.
2. Line 2 baking sheets with parchment paper. Bring cherries, Cherry Herring and 2 T. water to a boil in a small saucepan. Remove from heat and let soak for 15 minutes. Drain cherries and pat dry. Discard liquid (or drink it if you’re so inclined).
3. Whisk flour, salt and soda in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until creamy. Add eggs and both extracts and beat to blend. Add flour mixture and beat on low just to blend. Stir in cherries and chips (and macadamia nuts). Scoop by tablespoons of dough onto prepared baking sheets, spacing at least 1 1/2 inches apart.
4. Bake cookies until edges are light golden, turning baking sheets halfway through, about 13 minutes. Transfer to cooling rack. Will keep up to 3 days at room temperature, sealed well.
Per Serving: 123 Calories; 7g Fat (50.1% calories from fat); 1g Protein; 14g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 36mg Sodium.
