Skip to main content
Advertising

Originally published Monday, December 16, 2013 at 6:06 AM

  • Share:
           
  • Comments (0)
  • Print

Recipe: Salted Chocolate Chip and Sour Cherry Cookies


Most Popular Comments
Hide / Show comments
No comments have been posted to this article.
Start the conversation >

advertising

Makes 24 large cookies

Make ahead: The dough needs to be refrigerated overnight or up to three days. The cookies can be stored in an airtight container for up to one week or frozen for up to three months.

1 cup old-fashioned rolled oats (do not use quick-cooking oats)

3 cups flour

1¾ teaspoons baking powder

1½ teaspoons baking soda

1¼ teaspoons kosher salt

24 tablespoons (3 sticks) unsalted butter, at room temperature

1¾ cups packed light brown sugar

1¼ cups sugar

3 large eggs

1½ teaspoons vanilla extract

3½ cups (16 to 17 ounces) bittersweet chocolate chunks (do not use chips)

1¼ cups (7 ounces) dried tart cherries

Coarse sea salt

1. Grind the oats in a food processor to the consistency of a fine oat flour.

2. Sift the all-purpose flour, baking powder and baking soda into a large bowl. Stir in the ground oats and salt.

3. Combine the butter and sugars in the bowl of a stand mixer or handheld electric mixer on low, then medium speed for about three minutes, until lightened and fluffy. Stop to scrape down the bowl.

4. Add the eggs one at a time, then add the vanilla extract. Stop to scrape down the bowl.

5. On low speed, gradually add the oat-flour mixture to form a sticky, soft dough. Fold in the chocolate and cherries by hand until evenly distributed. Divide the dough into 24 equal portions, rolling each one into a ball. Cover and refrigerate overnight or up to three days.

6. Position oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone liners.

7. Arrange some of the balls on the baking sheets, spaced at least 2 inches apart. Use your hand to slightly flatten the balls. Sprinkle each disk with 1 / 8 to ¼ teaspoon of the coarse sea salt (to taste). Bake on the upper and lower racks for seven to eight minutes, then rotate the sheets top to bottom and front to back. Bake for eight to nine minutes, until golden brown around the edges. Cool on the baking sheets for five minutes, then transfer the cookies to wire racks to cool completely.

8. Repeat with the remaining dough.

Nutritional information per cookie: 410 calories, 4 g protein, 57 g carbohydrates, 20 g fat, 12 g saturated fat, 55 mg cholesterol, 500 mg sodium, 3 g dietary fiber, 38 g sugar

Adapted by The Washington Post from “The Great American Chocolate Chip Cookie Book: Scrumptious Recipes & Fabled History From Toll House to Cookie Cake Pie,” by Carolyn Wyman (Countryman Press, 2013).



News where, when and how you want it

Email Icon

The Seattle Times Historical Archives

Browse our newspaper page archives from 1900-1984

Homes -- New Home Showcase

2 of 3 remaining homes ready for move-in

2 of 3 remaining homes ready for move-in


Advertising
The Seattle Times

The door is closed, but it's not locked.

Take a minute to subscribe and continue to enjoy The Seattle Times for as little as 99 cents a week.

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited seattletimes.com content access is included with most subscriptions.

Subscriber login ►