The ChocolateDoctor’s White Chocolate Cherry Valentine’s Cookies

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

White chocolate and cherries seem to belong together for Valentine’s Day, or is that just me? I love the combination of the red and white colors, not to mention the flavors. I wanted to make a cookie that was different. Yes, chocolate chip or peanut butter cookies are delicious, but sometimes you need a little something else. So I did some experimenting in the kitchen and I came up with these. I hope you enjoy them, we did—they didn’t last long here!

Prep Time: 15 minutes
Bake Time: 11 to 12 minutes
Cool Time: 10 to 15 minutes
Yield: 36 Cookies

Ingredients:
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 teaspoon pure almond extract
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups all-purpose-flour
10 ounce jar maraschino cherries, drained and finely chopped (I used my blender)
2 cups Choclatique White Chocolate Chips

Directions:

  1. Preheat oven to 375º F.
  2. Beat the butter, sugars, egg and almond extract until creamy.
  3. Mix the soda, salt and flour together and add to the wet ingredients (the dough will be thicker than most cookie doughs until you add the cherries).
  4. Add in the cherries and mix well.
  5. Fold in the chocolate chips.
  6. Spoon onto an ungreased cookie sheet (about 2 tablespoons each leaving enough room to allow the dough to spread when baking).
  7. Bake for 11 to 12 minutes, cool for 3-4 minutes on pan and then cool on a rack.

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