These were a hit, even with the toddler – who wouldn’t eat a plain dried cherry if I begged and/or bribed him.
Crisp Chocolate Chip Cookies with Dried Cherries and Pistachios
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 3 tablespoons light corn syrup
- 2 tablespoons whole milk
- 2 teaspoons vanilla extract
- 1 cup bittersweet or semisweet chocolate chips
- 3/4 cup unsalted toasted shelled natural pistachios, chopped
- 3/4 cup dried tart cherries, chopped
- Preheat oven to 375
- In a small bowl, whisk together the flour, salt and baking soda.
- With an electric mixer, beat the butter on medium-high speed until light and fluffy. Add the brown and granulated sugars and beat until light and fluffy. Add the corn syrup and beat until well blended, then beat in the milk and vanilla. Reduce the speed to low, add the flour mixture and beat just until smooth.
- Stir in the chocolate chips, pistachios and cherries.
- Shape the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. With the palm of your hand or your fingers, flatten each ball into a disk about 3/8 inch thick.
- Bake for 7 minutes
- Let cool completely (I used racks). As the cookies cool, they will crisp. Store in an airtight container.
Recipe adapted from Crisp Chocolate Chip Cookies with Dried Cherries and Pistachios at Williams-Sonoma