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Ingredientes
- 1 c. dry cherries
- 1 c. boiling water
- 8 Tbsp. unsalted butter room temperature
- 1/2 c. granulated sugar
- 1/2 c. light-brown sugar - (packed)
- 1 lrg egg
- 2 tsp pure vanilla extract
- 1 1/2 c. all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 c. coarsely-minced white chocolate
- 1/2 c. coarsely-minced lowfat milk chocolate
- 1/2 c. coarsely-minced pecans
Direcciones
- Preheat oven to 350 degrees with one rack in top third and one rack in bottom third of oven. Line baking sheets with parchment paper; set aside.
- Place dry cherries in a small bowl, and cover with 1 c. boiling water to plump them; let stand 5 min. Drain, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter and both sugars. Beat on medium speed till light and fluffy, about 2 min. Scrape down sides of bowl. Add in egg and vanilla extract, and beat to combine. Beat in flour, baking soda, and salt. Fold in cherries, white and lowfat milk chocolate, and pecans. Batter should be stiff.
- Use a large (2 1/2-oz) or possibly small (1 1/4-oz) ice-cream scoop to create balls of dough. Place the balls of dough about 4 inches apart on the baking sheets. Bake till golden brown and just set, rotating the sheets between the oven racks halfway through baking to ensure even browning, about 15 min for large cookies and 12 min for small cookies. Transfer sheets to a wire rack to cold for about 5 min before transferring cookies to rack. Store in an airtight container for up to 1 week.
- This recipe yields 10 large or possibly 36 small cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 10 servings | |
| Calories 206 | |
| Calories from Fat 87 | 42% |
| Total Fat 9.91g | 12% |
| Saturated Fat 6.02g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 131mg | 5% |
| Potassium 59mg | 2% |
| Total Carbs 26.49g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 11.82g | 8% |
| Protein 2.79g | 4% |
