White Chocolate Chip Macadamia Cookies with Dried Cherries
Ingredients
| All-Purpose Flour | 1½ Cups | |
| Baking Soda | ½ Teaspoon | |
| Kosher Salt | ½ Teaspoon | |
| Unsalted Butter, Softened | 1 Stick | |
| Granulated Sugar | ½ Cup | |
| Dark Brown Sugar | ½ Cup, packed | |
| Egg | 1 Large | |
| Pure Vanilla Extract | 1 Teaspoon | |
| White Chocolate Chips | 1 Cup | |
| Dried Cherries, coarsely chopped | ¾ Cup | |
| Macadamia Nuts, coarsely chopped | ½ Cup |
I learned the hard way to make sure the cookies are big enough. Otherwise they cook fast and get too hard.
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Preheat the oven to 375° and position racks in the upper and lower thirds. In a medium bowl, whisk the flour, baking soda and salt. In a large bowl, using an electric mixer, beat the butter with both sugars until pale and fluffy, 2 minutes. Beat in the egg and vanilla. At low speed, beat in the dry ingredients until just incorporated, then beat in the white chocolate, dried cherries and macadamias.
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Form the dough into 1 1/2-inch balls and arrange them 2 inches apart on 2 large baking sheets. Bake for 12 to 15 minutes, until lightly browned; shift the baking sheets from top to bottom and front to back halfway through baking. Let the cookies cool on the baking sheets for 2 minutes before transferring them to a rack to cool completely.
View the recipe at Food & Wine
