We all have those days where we just need a cookie. Im a firm believer that no day is so bad that it cant be made better (even a teeny bit!) with a hot bubble bath and a homemade cookie.
Well, friends, Ive got the cookie for you.
These are an adaption of my absolute favorite chocolate chips cookies in the world. They use brown sugar (and a lot of it!) for chew and have the perfect ratio of chips to dough. For these guys though, I added in some new fun ingredients:
White chocolate chunks, cashews and dried cherries put these cookies over the top. Youre going to love them and I promise they will make your day better. Or someone else’s if you decide to share.
White Chocolate Chip Cookies with Cherries and Cashews
These white chocolate chip cookies combine salty and sweet flavors for a treat that no one can resist. The additional tartness of the cherries puts these cookies over the edge. Jenna Weber shares her twist on an old favorite in a full post on the Fresh Tastes blog.
- 2.5 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 cups packed dark brown sugar
- 2 eggs
- 2 sticks butter, softened (2 sticks)
- 1 bag white chocolate chips
- ½ cup roughly chopped cashews
- ½ cup dried cherries
- Whisk together the flour, baking soda and salt. Set aside.
- Cream together the butter and sugar. Add the eggs one at a time, beating after each one. Add the vanilla and mix gently to combine.
- Add the flour to the butter and mix. Carefully stir in the white chocolate chips, cashews and cherries.
- Bake at 350 for about twelve minutes, or until golden.
Yield: 2 dozen cookies
Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.