Crisp Chocolate Chip Cookies with Dried Cherries and Pistachios
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.