Top | Dessert, Candies, and Cookies

Double Chocolate Cookies

(recipe, Julie Balderrama)


Oh how I love these cookies! They are a Cooking Light recipe - thank goodness because I could eat them all in one day! I sometimes leave out the white chocolate chips (because I don't like white chocolate) unless it's a very high quality white chocolate. I also use only the Ghiradelli bittersweet chunks - they are the best! If i don't have dried cherries on hand, I used dried cranberries. Instead of freezing on the tray, I just put the mixing bowl in the freezer between loading up the pans.


  1. 1¼ cups all-purpose flour
  2. ½ tsp. baking powder
  3. ¼ tsp. salt
  4. 5 Tbsp. butter, softened
  5. ½ cup granulated sugar
  6. ½ cup packed brown sugar
  7. 1½ tsp. vanilla extract
  8. 1 large egg white
  9. ⅓ cup dried tart cherries
  10. ¼ cup semisweet chocolate chunks
  11. 2½ Tbsp. premium white chocolate chips
  12. Cooking spray


  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.
  3. Combine butter, granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg white; beat 1 minute. Stir in flour mixture, dried cherries, chocolate chunks, and white chocolate chips.
  4. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Place pans in freezer for 5 minutes. Bake at 350° for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove from pans; cool completely on wire racks.
  5. Nutritional Information:
  6. Calories: 98 (30% from fat); Fat: 3.3g (sat 2g,mono 1g,poly 0.1g); Protein: 1g; Carbohydrate: 16.6g; Fiber: 0.4g
  7. Cholesterol: 7mg; Iron: 0.5mg; Sodium: 63mg; Calcium: 12mg
  8. Cooking Light, SEPTEMBER 2002