We had a cookie bake-off at my job last week and I was lucky enough to put my tasting skills to work. I tried at least 17 different cookies (no, I did not eat 17 whole cookies, we cut them into quarters). This one was my favorite of them all! I absolutely love Cherry Chocolate Chip ice cream, so this was a nice alternative treat and a surprise since I had never tried them before.
To get a softer cookie, cook them a minute or two less. For me, they look uncooked in the center when I pull them out but when they cool off, they are done but soft and chewy.
Cherry Chocolate Chip Cookies
Ingredients
½ C shortening
¾ C sugar
1 egg
½ tsp almond
extract
1 C all-purpose flour
1 tsp salt
½ tsp baking
powder
1 C semi-sweet chocolate chips
¾ C sweetened/shredded coconut
¾ C chopped
maraschino cherries
Directions
Cream
shortening and sugar with a mixer.
Beat in egg and almond extract.
In a separate bowl, combine flour, salt, and baking powder and stir into creamed mixture.
Beat in egg and almond extract.
In a separate bowl, combine flour, salt, and baking powder and stir into creamed mixture.
Stir in chocolate chips, coconut, cherries with a spoon (wooden spoon is my preference).
Drop by tablespoon full onto a greased cookie sheet, or waxed paper lined cookie sheet.
Bake at 350 for 12-15 minutes.
Drop by tablespoon full onto a greased cookie sheet, or waxed paper lined cookie sheet.
Bake at 350 for 12-15 minutes.
**Tip: You may substitute the all purpose flour, salt and baking powder with self-rising flour.
Thanks to Tara Hammonds for sharing the recipe!!
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