Makesabout 5 dozen
- Active time:30 min
- Start to finish:1 hr
KRISTI TURSI, ESSEX JUNCTION, VT
February 2000
“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.
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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
-
Preheat oven to 375°F.
-
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.