Choco­late Chipcherry Chunk Cook­ies

Taste of Home - - Cook Smart -

Grandma’s wooden recipe box was jammed with se­cret fam­ily recipes, all writ­ten in her loop­ing cur­sive.

Prep: 30 min.

Bake: 10 min./batch + cool­ing Makes: about 4 dozen

1/2 cup plus 1 Tbsp. but­ter, soft­ened

1/2 cup gran­u­lated sugar

1/4 cup packed dark brown sugar 1 large egg, room tem­per­a­ture 1 tsp. vanilla ex­tract

1 tsp. maple fla­vor­ing

11/2 cups all-pur­pose flour

5 tsp. bak­ing co­coa

1/2 tsp. bak­ing soda

1/4 tsp. salt

1 cup semisweet choco­late chips 1 cup white bak­ing chips

1/2 cup dried cher­ries or dried cran­ber­ries 1/4 cup sweet­ened shred­ded co­conut

1. Pre­heat the oven to 350°. Cream but­ter, grad­u­ally adding sug­ars, un­til light and fluffy. Slowly beat in egg, vanilla and maple fla­vor­ing.

2. In another bowl, sift to­gether flour, bak­ing co­coa, bak­ing soda and salt. Grad­u­ally beat into creamed mix­ture just un­til moist­ened (do not over­beat). Stir in semisweet choco­late and white bak­ing chips, cher­ries and co­conut.

3. Drop dough by ta­ble­spoon­fuls 2 in. apart onto un­greased bak­ing sheets. Flat­ten slightly and bake un­til golden brown, 10-12 min­utes. Cool on pans 5 min­utes. Re­move to wire racks to cool com­pletely.

Per cookie: 104 cal., 5g fat (3g sat. fat), 13mg chol., 54mg sod., 14g carb. (10g sug­ars, 0 fiber), 1g pro.

Wade Rouse is the au­thor of four nov­els, in­clud­ing his lat­est, The Recipe Box, which fea­tures this recipe and other trea­sured desserts. Rouse writes un­der his grand­mother’s name, Vi­ola Ship­man.

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