Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. This may take 2-3 minutes with an electric mixer, or a bit longer by hand.1 cup unsalted butter, 3/4 cup granulated sugar, 3/4 cup packed light brown sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until combined.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or stirring with a spatula) until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gently fold in the chocolate chips and chopped dried cherries. If you're adding nuts, fold them in now as well.1 cup semi-sweet chocolate chips, 1 cup dried cherries, 1/4 cup chopped walnuts or pecans
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches (5 cm) between each cookie. You can use a cookie scoop for uniform size.
- Bake for 10-12 minutes, or until the edges of the Cherry Garcia Cookies are lightly golden brown and the centers are still slightly soft. They will continue to set as they cool.
- Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. This crucial step allows the cookies to firm up properly.
Notes
Store completely cooled cookies in an airtight container at room temperature for up to 3-5 days. For longer storage, freeze for up to 2-3 months.
