Chocolate Chip, Pecan and Dried Cherry Cookies

By Chef Kimberly Lallouz
Serves 12
Prep Time 30 min
Cook Time 45 min
Print Recipe
By Chef Kimberly Lallouz
This festive twist on the classic chocolate chip cookie is perfect for the whole family to join in on baking this holiday season. Chef Kimberly Lallouz’s Chocolate Chip, Pecan and Dried Cherry Cookies makes 24 cookies, plenty for exchanges, as a holiday gift, or to freeze for later.

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!