Tories Cherry Chocolate Chunk Cookies Recipes

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, milk and vanilla. In a separate bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate and cherries. , Drop by rounded tablespoonfuls 2 in. apart onto baking sheets lightly coated with cooking spray. Bake until firm, 12-14 minutes. Cool for 1 minute before removing to a wire rack.

Steps:

• Line 2 baking sheets with parchment paper.
• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chunks and dried cherries.
• Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

Steps:

• Heat oven to 350 degrees. Line two baking sheets with parchment; set aside. In a large bowl, sift together flour and baking soda.
• In the bowl on an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
• Working in additions, add the flour mixture to the egg mixture on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine.
• Spoon a heaping tablespoon of dough onto a baking sheet. Repeat, spacing 2 inches apart.
• Bake cookies until golden brown, about 10 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Whisk together the flour, baking soda, and salt; set aside.
• Beat the unsalted butter, butter flavored shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time; beat in the vanilla extract and almond extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the cherries, walnuts, pecans, and chocolate chunks, mixing just enough to evenly combine. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake in the preheated oven until browned around the edges, 11 to 13 minutes. Cool on cookie sheet for 2 minutes; remove cookies to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
• Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.
• Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.
• Bake cookies until golden brown, 14 to 16 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.

Steps:

• Combine flour, baking soda, and salt in a bowl.
• Beat brown sugar, shortening, and eggs in a large bowl with an electric mixer until well combined. Mix in milk, vanilla, and almond extract. Add flour mixture gradually, beating well after each addition. Stir in cherries and chocolate chunks.
• Place dough in the refrigerator for 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Drop heaping tablespoons of dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes, switching racks halfway through.

Steps:

• Preheat oven to 350°. Cream butter, gradually adding sugars, until light and fluffy. Slowly beat in egg, vanilla and maple flavoring., In another bowl, sift together flour, baking cocoa, baking soda and salt. Gradually beat into creamed mixture just until moistened (do not overbeat). Stir in semisweet chocolate and white baking chips, dried cherries and coconut., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly. Bake until golden brown, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.