2 c. all-purpose flour
3/4 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
12 Tbsp. (1 1/2 sticks) unsalted butter, softened
1 1/4 c. sugar
2 large eggs
2 Tbsp. milk
2 tsp. pure vanilla extract
1 c. white chocolate chips
1/2 c. sour dried cherries?
Preheat the oven to 325°F/160°C.
In a large mixing bowl, combine the flour, cocoa, baking soda and salt.
In the bowl of an electric mixer fitted with a flat paddle, cream the butter and sugar for 2 minutes on medium speed.
Add the eggs one at a time, mixing thoroughly after each addition.
Add the vanilla. Scrape the inside surface of the bowl.
Add the milk and mix until combined.
On low speed, add the flour mixture and mix until incorporated.
Fold in chips and cherries.
Scoop heaping tablespoons (approx. 1/4 c.) of dough onto a large baking sheet 2 inches apart.
Bake for 13 - 15 minutes or until the edges of the cookies are firm. Do not over bake.
Cool 3 - 5 minutes on the baking sheet. Transfer warm cookies to a wire rack to cool completely.
As included with our Simply Calphalon Nonstick Bakeware 12x17-in. Large Baking Sheet SKU 1758060 / 1685304249