Double Chocolate Cherry Pecan Cookies Food

DOUBLE-CHOCOLATE OATMEAL COOKIES WITH PECANS AND CHERRIES

Steps:

• Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper. Whisk oats, flour, sugar, cocoa powder, baking powder, salt, and baking soda in a large bowl. Make a well in the center of mixture. Add eggs and oil to well; whisk eggs and oil inside well to combine.
• Using a wooden spoon or a silicone spatula, stir oat mixture and egg mixture until combined. Stir in cherries, pecans, and chopped chocolate.
• Roll dough evenly into 24 balls (about 1¾ inches each). Arrange balls at least 2 inches apart on baking sheet. Note: The dough may feel crumbly; just give it an extra squeeze to form the cookies. They'll bake perfectly in the oven.
• Bake until tops and edges of cookies are set and no longer glossy, 9 to 10 minutes. Let cool on baking sheets for 5 minutes. Transfer cookies to a wire rack. Serve warm or let cool completely, about 1 hour.

DOUBLE CHOCOLATE-CHERRY-PECAN COOKIES

Steps:

• Heat the oven to 325°F. Position rack in the middle of the oven. Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking soda and salt and set aside.
• In a small microwave safe bowl, stir together the cherries and vinegar. Microwave uncovered on high until the cherries absorb most of the vinegar, about 1-1/2 minutes. Set aside.
• In a medium saucepan over medium heat, melt butter. Add 1 ounce (1/4 cup) of the chopped chocolate and the cocoa and remove the pan from the heat. Whisk until the chocolate is melted and the mixture is smooth. Let cool until barely warm to the touch. (Make sure to cool the melted chocolate until barely warm or it will cook the egg when added.)
• In a stand mixer with the paddle attachment, beat egg and both sugars on medium until light and fluffy, 2 to 3 minutes.
• With the mixer running on low, add vanilla, then slowly pour in the chocolate-butter mixture. Beat on medium until blended well, 3 to 5 minutes, scraping down the bowl once or twice.
• With the mixer running on low, add the dry ingredients and mix until just combined, about 30 seconds.
• Using a rubber spatula, stir in the remaining chopped chocolate, pecans and cherries along with any remaining liquid until the ingredients are evenly distributed.
• Using a one tablespoon cookie scoop (or two spoons and shape into a ball), place dough on prepared cookie sheets (8 per medium cookie sheet). Bake until slightly cracked on top and the edges feel firm, 14 to 16 minutes, switching and rotating the baking sheets about halfway through (if they're not on the same rack).
• Cool on the baking sheets for 10 minutes and transfer the cookies directly to a wire rack. Cool to room temperature.
• Cookies keep stored in an airtight container for 5 days or frozen for up to 3 months.

VANILLA CHERRY CHOCOLATE COOKIES

Steps:

• Heat the oven to 350 degrees F and arrange a rack in the middle. Whisk together the flour, baking powder, and salt in a large bowl until evenly combined; set aside.
• Using a stand mixer fitted with a paddle attachment beat together the butter and sugars over medium speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Reduce the speed to low, add the flour mixture and mix until just combined. Stir in the chocolate and cherries until they are uniformly distributed.
• Scoop the dough by rounded tablespoons onto a baking sheet. Bake until the cookie edges are golden brown, about 14 minutes. Leave the cookies on the baking sheets on racks for 3 minutes. Repeat this process with the remaining dough. Using a spatula, transfer the cookies to racks to cool completely before serving.

DOUBLE CHOCOLATE CHERRY COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, cocoa powder, salt and baking soda in a bowl. In a bowl of an electric mixer, or with a handheld mixer, combine butter and sugars until fluffy. Add egg, vanilla, and wine and combine. Slowly in batches add the flour mixture until just combined. Fold in the chocolate and cherries. On a nonstick cookie sheet, place a heaping tablespoon of dough for each cookie about 2 inches apart from each other. Bake 8 to 10 minutes, or until tops are still soft looking but edges look firm.

CHERRY DOUBLE-CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees with racks in upper and lower thirds.
• Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.
• Beat together butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy, then add eggs one at a time, beating until combined well. Reduce speed to low and add flour mixture, mixing until just combined. Add chocolate chunks, pecans, and cherries and mix until just incorporated.
• Drop two level TBLE of dough per cookie about two inches apart onto two ungreased large baking sheets. With dampened fingers, flatten cookies slightly.
• Bake, switching position of sheets halfway through baking, until puffed and set, 12-14 minutes. Transfer cookies to a rack to cool.

CHERRY PECAN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour and baking powder; add half to creamed mixture and mix well. Beat in cream, then remaining flour mixture. Stir in cherries and pecans., Shape into two 8-in. logs; wrap in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake 9-11 minutes or until lightly browned. Cool 1 minute before removing from pans to wire racks.

DOUBLE CHOCOLATE CHERRY COOKIES

Steps:

• Heat oven to 350°F.
• In a large bowl, beat sugar, butter, milk, almond extract, and egg with an electric mixer until smooth.
• Stir in remaining ingredients.
• Drop by rounded tablespoons about 2 inches apart on ungreased cookie sheets.
• Bake 10-12 minutes or until no longer shiny.
• Immediately remove from cookie sheet and place on cooling rack.

CHOCOLATE CHIP COOKIES WITH CHERRIES AND PECANS

Steps:

• Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.
• Combine brown sugar, white sugar, butter, and shortening in a large bowl; beat with an electric mixer until light and fluffy. Mix in egg, vanilla extract, and molasses on low speed. Gradually add flour mixture and blend until just combined. Fold in chocolate chips, cherries, and pecans with a wooden spoon. Cover and place in the refrigerator until well chilled, at least 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 cookie sheets with parchment paper or silicone mats.
• Roll dough into scant 1/4-cup-sized balls and place 2 inches apart onto baking sheets.
• Bake in the preheated oven until golden brown on the edges and slightly underdone in the middles, 12 to 14 minutes. Remove from the oven and sprinkle with sea salt. Cool on the baking sheet for 5 minutes, so cookies can continue to cook, before removing to a wire rack to cool completely.

LOTS OF CHOCOLATE CHERRY COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Line two large baking sheets with parchment paper.
• Combine flour, cocoa powder, baking powder, and salt in a bowl.
• Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed, until light and fluffy.
• Beat the egg, coffee granules, and vanilla into the butter and sugar mixture until blended.
• Change the speed to low and pour in the flour mixture. Beat until just combined.
• Stir in semisweet chocolate chips, white chocolate chips, and dried cherries.
• Drop spoonfuls of the dough two inches apart onto the prepared baking sheets.
• Bake 10 to 12 minutes per batch in the preheated oven, until cookies are just becoming firm.
• Let cool on baking sheets for two minutes.
• Transfer cookies to a wire rack to cool completely.

FLOURLESS DOUBLE-CHOCOLATE PECAN COOKIES

Steps:

• Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix).
• Drop dough by 1/4 cupfuls, 3 inches apart, onto 2 parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container, up to 3 days.)

DOUBLE CHOCOLATE CHERRY COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat sugar, butter, milk, almond extract and egg with electric mixer on medium speed until smooth. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
• Bake 10 to 12 minutes or until almost no indentation remains when touched in center and surface is no longer shiny. Immediately remove from cookie sheet; place on cooling rack.

PECAN DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F.
• Beat spread and sugars in large bowl with electric mixer on medium speed 4 minutes. Beat in vanilla and egg. Beat in flour, baking soda and salt on low speed. Stir in pecans and chips.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges are golden (do not overbake). Immediately remove from cookie sheet to wire rack.

DOUBLE CHOCOLATE PECAN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in chocolate and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to the creamed mixture. Stir in chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool.