“I was 11 years old when I started receiving Gourmet magazine,” says Kristi Tursi of Essex Junction, Vermont. “I am now 15, and I’m happy to say that I’ve tried at least one recipe from each issue. I love to experiment with new combinations of unusual foods. Maybe that is because I enjoy science and chemistry, or perhaps I just love eating delicious yummies! But this year, on my mom’s birthday, I tried something cool: cherry chocolate chippers. These cookies are not as dramatic as my chicken mango tango, but they’re quite a treat. Everyone at the party liked them so much that I spent part of the evening jotting down the recipe. So I decided to share it with everyone…by way of Gourmet.”
View more modern classics that are just like mom’s, except better.
2000s Recipes + Menus
Cherry Chocolate Chippers
Makesabout 5 dozen
- Active time:30 min
- Start to finish:1 hr
KRISTI TURSI, ESSEX JUNCTION, VT
February 2000
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 1/2 sticks unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 12 oz semisweet chocolate chips
- 1 cup dried tart cherries
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Preheat oven to 375°F.
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Whisk together flour, baking powder, cinnamon, and salt in a small bowl. Beat together butter and sugars in a large bowl with an electric mixer until blended and add eggs, 1 at a time, beating well after each addition, and vanilla. Beat in flour mixture on low speed until blended well, then mix in chocolate chips and cherries with a wooden spoon.
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Put level tablespoons of dough 1 1/2 inches apart on greased baking sheets and bake in batches in middle of oven until golden around edges, 12 to 15 minutes. Cool on sheets 2 minutes before transferring to a rack to cool completely.
Cooks’ note: Cookies keep, in an airtight container, 5 days.
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