White Chocolate Cherry Chunkies Recipe 45 Food

WHITE CHOCOLATE CHERRY CHUNKIES RECIPE - (4/5)

Steps:

• Preheat oven to 375. Grease a large cookie sheet and set aside. In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside. Sift together flour, baking soda and salt in separate bowl. With mixer on low speed, add milk to the butter mixture then add the flour mixture. Beat until just combined (batter should be stiff). In another bowl, combine nuts, cherries and white chocolate chips. Stir into batter with wooden spoon just until blended. Drop cookie dough by heaping tablespoons onto prepared cookie sheet, 2 inches apart. Bake 11 to 13 minutes or until golden, then transfer cookies to wire rack to cool.

WHITE CHOCOLATE CHERRY CHUNKIES (PAULA DEEN)

Steps:

• Preheat oven to 375°F.
• In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.
• Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined.
• In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.

CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

WHITE CHOCOLATE CRANBERRY CHUNKIES

Steps:

• Preheat oven to 375°F.
• In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add.
• eggs and vanilla and beat until just combined. Set aside.
• Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture a little bit at a time until combined.
• Batter should be stiff.
• In another bowl, combine nuts, cranberries, and white chocolate. Then add to batter, stirring only to.
• blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack immediately as they tend to stick to the pan if they sit there too long.

WHITE CHOCOLATE & CHERRY LOAF

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line a 1kg loaf tin with baking parchment, making sure the paper comes up higher than the sides. Beat the butter and sugar together until fluffy, then add the eggs, a little at a time, along with the vanilla. Fold in the flour until you have a smooth mixture.
• Dust the cherries in a little flour, then carefully stir half of the fruit and chocolate into the mixture. Spoon into the prepared tin, then scatter the remaining cherries and chocolate on top, pressing them in lightly. Bake for 1 hr 10 mins - 1 hr 15 mins until a skewer inserted into the middle comes out clean. Make sure you don't mistake melted chocolate for raw cake mix. Leave to cool in the tin for a few mins, then turn out on to a wire rack and leave to cool completely. This can now be wrapped tightly in cling film and stored in the fridge for up to 3 days.
• Remove the marscapone from the fridge to come to room temperature. Melt the white chocolate in a bowl over a pan of hot water. Quickly stir in 1 tbsp of the marscapone, then beat in the rest (be careful not to overbeat the mixture or it will go grainy). Spread over the top of the loaf and finish with white chocolate curls or fresh cherries.

CHOCOLATE COOKIES WITH WHITE CHOCOLATE AND CHERRIES

Steps:

• Heat oven to 350 degrees and lightly grease 2 or 3 baking sheets.
• In a heavy saucepan set over low heat, melt chocolate and butter over low heat, stirring constantly. (Make sure to scrape sides and bottom of pan to prevent scorching.) Once melted, remove from heat, stir well and set aside to cool slightly. (You can also melt the butter and chocolate together in the microwave on low heat.)
• In a small bowl, whisk together flour, cocoa powder, baking powder and salt.
• In a large bowl, using an electric mixer fitted with the whisk attachment, beat eggs and sugar until mixture is pale and very fluffy, about 2 minutes. Beat in vanilla extract. Scrape melted chocolate into egg foam and beat until just incorporated, scraping down sides of mixer bowl with a rubber spatula. Beat in flour mixture until no traces of flour remain, scraping sides of mixer bowl with spatula.
• Using a spatula, fold in chips, cherries and nuts. Drop scant tablespoons of batter, 2 inches apart, onto prepared baking sheets. Sprinkle with sea salt if you like. Bake until slightly risen and a thin crackling crust forms on the tops of cookies, 9 to 13 minutes, depending on size. Do not overbake; the cookies can dry out.
• Using a metal spatula, immediately transfer hot cookies to a wire rack. Let cool completely before serving.

WHITE CHOCOLATE CHERRY CHUNKIES

Steps:

• 1. preheat oven to 375 degrees . in a medium bowl, with electric mixer cream butter and sugars together until light and fluffy .add eggs , vanilla and beat until combined.set aside
• 2. sift together , flour, soda and salt .add milk to the butter mixture and then add flour mixture .mix until just combined . batter should be stiff.
• 3. in another bowl, combine chopped cherries, chocolate and nuts.then add to batter, stirring only to blend. drop by heaping tablespoons full unto greased baking sheet.2 inches apart. bake approximatelly 11 to 13 minutes . cool on wire rack .. delicious !!!

CHEWY CHOCOLATE CHUNK-CHERRY COOKIES

Steps:

• Preheat oven to 375 degrees. Whisktogether flour, baking soda, and salt. Beat butterand sugars until pale and fluffy.Add eggs, 1 at a time, beatingwell after each addition. Beat invanilla, then flour mixture.Beat in chocolate and cherries.Refrigerate dough for 1 hour.
• Roll dough into 1 3/4-inch balls(about 3 tablespoons each),and arrange on parchment-linedbaking sheets, spacing about3 inches apart. Bake until edgesare golden, 12 to 14 minutes. Letcool on sheets set on wire racksfor 10 minutes. Transfer cookiesto racks; let cool completely.

WHITE-CHOCOLATE CHERRY SHORTBREAD

Steps:

• Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
• In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.
• Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
• Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
• In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.
• To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.