Crisp Chocolate Chip Cookies with Dried Cherries and Pistachios
Crisp Chocolate Chip Cookies with Dried Cherries and Pistachios is rated
out of
5 by
4.
Prep Time:
40 minutes
Cook Time:
10 minutes
Servings:
24
Although they're flatter and crisper than the classic Toll House cookie, these still have lots of chocolate chips. "Natural" pistachios are the green ones, not the ones that have been dyed red.
Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 tsp. salt
- 3/4 tsp. baking soda
- 12 Tbs. (1 1/2 sticks) unsalted butter,
at room temperature - 1/2 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 3 Tbs. light corn syrup
- 2 Tbs. milk
- 2 tsp. vanilla extract
- 1 cup miniature bittersweet or
semisweet chocolate chips - 3/4 cup unsalted toasted shelled
natural pistachios, chopped - 3/4 cup dried tart cherries, chopped
Directions:
Position the racks in the upper and lower thirds of an oven and preheat to 375°F. Butter 2 baking sheets.
In a small bowl, whisk together the flour, salt and baking soda.
In the bowl of an electric mixer, beat the butter on medium-high speed until light and fluffy. Add the brown and granulated sugars and beat until light and fluffy. Add the corn syrup and beat until well blended, then beat in the milk and vanilla. Reduce the speed to low, add the flour mixture and beat just until smooth, scraping down the sides of the bowl with a rubber spatula as necessary. Using the spatula, stir in the chocolate chips, pistachios and cherries. Transfer the dough to a work surface and press it together with your hands.
Shape the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. With the palm of your hand or the flat bottom of a glass, flatten each ball into a disk about 3/8 inch thick. Bake for 4 minutes, switch the position of the pans and bake until the cookies are light golden brown, 4 to 6 minutes more.
Transfer the baking sheets to wire racks and let cool for 3 minutes, then transfer the cookies to the racks and let cool completely. The cookies will crisp as they cool. (The cookies can be stored in an airtight container at room temperature for up to 3 days.) Makes a generous 4 dozen cookies.
In a small bowl, whisk together the flour, salt and baking soda.
In the bowl of an electric mixer, beat the butter on medium-high speed until light and fluffy. Add the brown and granulated sugars and beat until light and fluffy. Add the corn syrup and beat until well blended, then beat in the milk and vanilla. Reduce the speed to low, add the flour mixture and beat just until smooth, scraping down the sides of the bowl with a rubber spatula as necessary. Using the spatula, stir in the chocolate chips, pistachios and cherries. Transfer the dough to a work surface and press it together with your hands.
Shape the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. With the palm of your hand or the flat bottom of a glass, flatten each ball into a disk about 3/8 inch thick. Bake for 4 minutes, switch the position of the pans and bake until the cookies are light golden brown, 4 to 6 minutes more.
Transfer the baking sheets to wire racks and let cool for 3 minutes, then transfer the cookies to the racks and let cool completely. The cookies will crisp as they cool. (The cookies can be stored in an airtight container at room temperature for up to 3 days.) Makes a generous 4 dozen cookies.
Adapted from Luscious Chocolate Desserts,
by Lori Longbotham
(Chronicle Books, 2004).
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Rated 5 out of
5
by
Mama bear from
Yummy and easy
Everything came together easily, perfect amount of nuts/cherries/chocolate. Dough handles well. Mine only needed 9 minutes. Considering strategically placing a few cherries and pistachios on top in the pressing down step so they will be a little more colorful when making them around Christmastime.
Date published: 2020-12-05
Rated 5 out of
5
by
lindakaye from
THE COOKIE FOR CHRISTMAS!!!!
These cookies are the epitome of all chocolate chip cookies, and then some. I make them every year for my family, and friends and co-workers. Montmorency dried cherries can be a bit on the expensive side, but really very reasonable. And/or, they may not be available everywhere.
Date published: 2015-12-25
Rated 5 out of
5
by
CookieLov from
OUTSTANDING
I've made these cookies several times, they're the best I've ever made. I follow the recipe exactly.
My favorite cookie recipe. Thank You!
Date published: 2015-08-21
Rated 5 out of
5
by
SouthernHelle from
Perfect, with some changes
I've made this recipe before, as written, and it was just fine -- the cookies came out crispy, loaded with goodies. I made some changes this year, however, to see what I could come up with. What I discovered was how to make this cookie both fluffy (meaning, not a pancake-like cookie), and chewy.
Substitutions made: bread flour instead of AP; dark corn syrup (it's what I had on hand), and used Earth Balance for my lactose-sensitive family. I also have used more nuts/cranberries, and have alternated dried cherries and cranberries. I got a puffy, tender-textured cookie that holds its shape. I cooked them on dark metal pans, with parchment, no spray or other oils, for approx 10 minutes.
Date published: 2012-11-21