Adapted from a Whole Foods recipe, these Chocolate Chip Dried Cherry Cookies are pretty good. They are a little on the soft side in my opinion, but for some people that is a plus. I do like the subtle flavor of the whole wheat pastry flour and will probably make these again.
When I do I will update the photo!
Update: I’ve made these cookies since originally posting and feel that 1 egg works better than two. The cookies are good made with 1 egg or 2, but 1 egg gives you a denser and slightly richer cookie, while 2 eggs makes a cookie that’s puffier and cakier. The cookie on the left is made with 2 eggs while the larger cookie on the left is made with 1.
This recipe is a good one and very easy, but after all these years I’d say my favorite whole wheat chocolate chip cookie recipe is this one.
Chocolate Chip Dried Cherry Cookies
1 stick unsalted butter — softened, organic butter or regular unsalted is fine
2/3 cup sugar, organic cane or regular sugar is fine
1 tsp vanilla extract
1 or 2 large eggs (1 for dense and buttery, 2 for puffy and cakier)
3/4 cup sifted organic unbleached white flour
1/4 cup sifted organic whole wheat pastry flour
1/2 tsp salt
1/2 tsp baking soda
1 cup semisweet chocolate chips
1 cup dried cherries — roughly chopped
1 cup pecans — roughly chopped
Preheat oven to 350°F.
Cream together butter and sugar, beating until light. Add vanilla and eggs. Continue to beat well. Sift together both flours, salt and baking soda, and add to butter mixture, beating again. Stir in chocolate chips, dried cherries and pecans. Refrigerate dough for 1 hour.
Drop by rounded tablespoonfuls onto cookie sheets that have been lined with parchment paper and sprayed with canola or olive oil spray. Bake cookies 15 to 20 minutes or until golden. Remove to wire racks to cool
I’m so glad you tried that chocolate! I really like the Tiger Bar (dark chocolate with espresso beans), and am anxious to try the Bat Bar (dark chocolate with cocoa nibs). The Endangered Species chocolate bars have been, ironically, sold out at my store for some time, as well as on line.Use some of that whole wheat flour to make Joe’s banana-walnut muffins!
I use those Cherry Flavored Craisins all the time instead of dried cherries. I really think they taste like dried cherries. Good to know I’m not alone.
Nic, those black forest cookies look good. For some reason, I’ve been craving the chocolate & fruit combo.I’ll be interested to hear what you think of cherry flavored craisins. I buy them because they taste good and are super cheap — about $1.50 a bag, compared to $4.00 for dried sour cherries.Another product I spotted today is called “Confused Raisins”. Confused raisins looks like regular raisins, but are flavored with orange or cherry essence.
I agree with you on the dried bings. Sour cherries are much better. I actually had no idea that there were cherry flavored craisins, but this recipe from the Oceanspray website sounds great: http://www.oceanspray.com/Recipes/recipe/recipe.aspx?ID=96Maybe I’ll have to track some down.
Thanks for the cookie review! I’ve had that chocolate before and it is pretty good! I like it better just in bar form though.