Sometimes the best recipes are the ones that you think about the least. Case in point: these white chocolate cherry cookies. I wasn’t even planning on making cookies, but somehow twenty-five minutes after the idea for them popped into my head, I was snacking on one warm out of the oven. That’s the beauty of a good cookie. It’s simple and satisfying, and once you have a great base recipe you can add in any flavors that strike your fancy and make them in minutes. And the combination of white chocolate and fresh sweet cherries here is perfectly tart and sweet for summer.
The reason I decided to bake these cookies on a whim is that I found myself with more cherries than I could possibly eat, even after making these cherry and brie hand pies. I hadn’t made cookies in a while, so I mixed up a variation on Mark Bittman’s trusty chocolate chunk cookies, swapping in white chocolate chips and adding in chopped fresh cherries. The cookies have a combination of sugar and brown sugar plus plenty of butter, so they bake up thin and crispy on the edges, with a deeply sweet flavor.
- Make sure you only drop 1 tablespoon of the cookie batter onto the cookie sheet at a time. The batter will spread in the oven, leading to thin and crispy cookies, but if you try to make them too big they’ll be soggy in the middle.
- Don’t like white chocolate? Swap in your favorite kind of chocolate chips or chunks.
- 2 cups flour
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 2 sticks butter (16 tablespoons), softened
- ¾ cup sugar
- ¾ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- ½ cup cherries, pitted and roughly chopped
- Preheat the oven to 375°F and line two cookie sheets with parchment paper.. In a medium bowl, mix together the flour, salt, and baking soda.
- Combine the butter and sugars in a large bowl. Using a hand mixer on medium-high speed, beat until light and fluffy, about 2 minutes. Add the eggs one at a time, beating for a minute after each addition. Mix in the vanilla.
- Add in the dry ingredients and stir with a rubber spatula until just combined. Add in the white chocolate chips and cherries and mix gently until combined.
- Drop 1 tablespoon of batter at a time onto the prepared baking sheets, 12 cookies to a sheet. Bake for 8-9 minutes, until lightly golden brown at the edges. Allow the cookies to cool on the sheet for a few minutes before removing to a cooling rack. Repeat with the remaining dough.