Servings: 12 cookies
Calories: 190kcal
Cost: $10
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking tray
- Parchment paper
- Wire cooling rack
Ingredients
- 280 g wheat flour
- 1 teaspoon sodium bicarbonate (baking soda)
- 1/2 teaspoon salt
- 170 g butter at room temperature
- 200 g white sugar
- 100 g brown sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 150 g chopped cherries (maraschino or dried)
- 170 g chocolate sparks
Instructions
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt, then set aside.
- Using a hand mixer or stand mixer, cream the butter and sugars until light and fluffy, about 2-3 minutes.
- Beat in the egg, egg yolk, and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.
- Gently fold in the chopped cherries and chocolate sparks using a spatula.
- Scoop tablespoon-sized portions of dough and roll them into balls, placing them on the prepared tray with space in between.
- Bake for 10-12 minutes, or until the edges are golden brown; let cool for 5 minutes before transferring to a wire rack.
Notes
Chilling the dough for 30 minutes before baking results in thicker, chewier cookies. For variations, try using dried cherries instead of maraschino or substitute the butter with coconut oil for a dairy-free option. Store cooled cookies in an airtight container for up to a week, or freeze for up to three months. These cookies make great gifts; consider packaging them in clear bags tied with ribbon.
Nutrition
Calories: 190kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 80mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 0.5mg
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