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.
- 1¼ cups all-purpose flour
- ½ tsp. baking powder
- ¼ tsp. salt
- 5 Tbsp. butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1½ tsp. vanilla extract
- 1 large egg white
- ⅓ cup dried tart cherries
- ¼ cup semisweet chocolate chunks
- 2½ Tbsp. premium white chocolate chips
- Cooking spray
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.
- 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.
- 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.
- Nutritional Information:
- Calories: 98 (30% from fat); Fat: 3.3g (sat 2g,mono 1g,poly 0.1g); Protein: 1g; Carbohydrate: 16.6g; Fiber: 0.4g
- Cholesterol: 7mg; Iron: 0.5mg; Sodium: 63mg; Calcium: 12mg
- Cooking Light, SEPTEMBER 2002