Chocolate chip cookies are so popular they have inspired cooks to create endless variations. In this version, the chips are white and they’re mixed with dried cherries and toasted walnuts.
|½||cup walnuts, chopped|
|¼||teaspoon baking soda|
|6||tablespoons unsalted butter, at room temperature|
|½||cup packed light brown sugar|
|¼||cup granulated sugar|
|1||teaspoon vanilla extract|
|½||cup white chocolate chips|
|½||cup dried cherries, chopped|
1. Set the oven at 325 degrees. Line 2 baking sheets with parchment paper.
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2. In a small baking dish, spread the walnuts. Toast in the oven for 10 minutes, stirring once or twice, or until fragrant; cool. Leave the oven on.
3. In a bowl, whisk the flour, baking soda, and salt to blend them.
4. In an electric mixer, beat the butter at
medium speed until smooth. Add the brown and granulated sugars and blend well. Beat in the egg and vanilla. With the mixer set on its lowest speed, blend in the flour mixture.
5. Remove the mixer from the stand. Use a large kitchen spoon to stir in the chips,
cherries, and walnuts until they are evenly distributed.
6. Scoop heaping tablespoons of the batter onto the baking sheets, leaving 2 inches
between each. Bake for 13 minutes, or until the edges are golden.
7. Transfer the sheets to wire racks to cool for 5 minutes. With a wide metal spatula, transfer the cookies from the paper to the racks to cool completely. Jean Kressy