02 February 2012

Cherry, Pistachio & Dark Chocolate Cookies

In my house, fall-out from Christmas season always includes more baking. However bloated and sugared-up I am, I can't cut myself off cold turkey. Hence the creation of my new favorite cookie: cherry + pistachio + dark chocolate. The cherry adds a sweet and tart flavor, the pistachios add crunch and salt, and the dark chocolate - well, what could be bad. These cookies are delicious and incredibly addictive. And if you are a cookie dough connoisseur like me (l always choose the dough over the cooked cookie!), take note that this is some amazing cookie dough batter.
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
2/3 cups dark brown sugar
2 large eggs
2 1/2 teaspoons pure vanilla extract
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips
3/4 cup dried cherries
1 cup finely chopped pistachios

Preheat the oven to 375 degrees and center a baking rack. Line two baking sheets with parchment paper.

In a large bowl, beat butter and sugars; beat in the eggs and vanilla extract until smooth. Mix flour, baking soda, and salt in a small bowl; add to the large bowl, and beat until just combined. Stir in the chocolate chips, cherries, and pistachios.

Drop 2 tablespoons of cookie dough 2 inches apart (as they will spread) on the parchment-lined baking sheets.

Bake cookies for 13-15 minutes, or until firm and golden brown around the edges. Transfer to a rack and cool for 15 minutes.

To store cookies, layer between pieces of waxed paper to prevent sticking and place in an air-tight container. Properly stored, cookies should last up to a week.

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