Recipes

Chocolate Chip, Pecan and Dried Cherry Cookies

By Chef Kimberly Lallouz
These festive cookies combine chocolate, pecans, and dried cherries for a satisfying treat that's perfect for sharing. With 24 cookies in the batch, they're great for holiday cookie exchanges, as a holiday gift, or to freeze for later.
Serves 12
Prep Time 30 min
Cook Time 45 min
Print Recipe

Ingredients

  • 2 ¼ cups (565 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • ½ tsp (2.5 mL) kosher salt
  • ½ tsp (2.5 mL) baking soda
  • 1 cup (250 mL) semi-salted butter, at room temperature
  • ¾ cup (175 mL) packed light brown sugar
  • ½ cup (125 mL) granulated sugar
  • 2 fresh eggs
  • 2 tsp (10 mL) pure vanilla extract
  • 1 cup (250 mL) bittersweet chocolate chips
  • 1 cup (250 mL) dried cherries
  • 1 cup (250 mL) raw pecans
  • ½ tsp (2.5 mL) flaky sea salt
  • Optional: holiday sprinkles

Instructions

  • Step 1

    Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper. Sift together the dry ingredients: flour, baking powder, kosher salt, and baking soda in a bowl, and set aside.

  • Step 2

    With a hand mixer or stand mixer (paddle attachment), cream together the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy. Add the eggs and vanilla, and beat until well combined, then gradually add the bowl of dry ingredients, being careful not to over mix.

  • Step 3

    Fold in chocolate, cherries, and pecans, hand-crushed. Using either a small ice cream scoop or a tablespoon, drop cookie dough about 2.5 inches (6.5 cm) apart onto the baking sheets and sprinkle with a little salt (and the decorative sprinkles if desired).

  • Step 4

    Bake until the edges of cookies are lightly golden, about 12 to 14 minutes. Halfway through the baking process rotate the pans. Let cool and enjoy!

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