I have had this bag of cherry chips sitting in my pantry for the longest time and never knew exactly what I was going to do with them. I had actually forgotten about those cherry chips until I came across this recipe one day. Chocolate and cherry is such a great combination that I thought these cookies would be great, and well, they were.
The batter for these cookies was pretty thick, so I went ahead and smashed down the top of the dough once I placed it onto my baking sheet to make sure the cookies spread evenly and did not stay clumped up in a big mountain. I actually kind of like the crackled effect they turned out with. Oh, in case anyone is wondering I found the bag of cherry chips at Walmart and I am pretty sure that they still carry them. I think these cookies would be a great addition to holiday baking lists.
Chocolate Cherry Chip Cookies
Adapted from Picky Palate
1 cup butter
1 cup white sugar
3/4 cup brown sugar
1 teaspoon vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1 bag of Log House Cherry Chips
1 1/2 cups white chocolate chips
1. Preheat oven to 350 degrees and use a cookie sheet with a silpat liner.
2. In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.
3. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in white chips and cherry chips. Using a medium cookie scoop, drop by rounded spoonfuls onto the prepared cookie sheet.
4. Bake for 9-11 minutes, should still be soft in center. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.