It’s that time of the year when Girls Scouts are going round selling their cookies. Although I don’t particularly care for the Scouts or their cookies, I always get roped into buying a couple of boxes here and there and even I will admit that the Mint ones, straight out of the fridge are a pretty good companion for the 9 pm hunger pangs.
The first Girls Scouts e-mail of the season has indeed appeared in my inbox which a) prompted me to order one box of Mint cookies so that I don’t come off like the Grinch I sometimes am and b) inspired me to make a large batch of cookies of my own to give around, secretly trying to sabotage the Scouts’ market.
Cherries in January sounded like a good idea – even in California at this time of the year one can pine for fruit other than apples and oranges, so a handful of dried cherries went into my standard chocolate chip cookies. As usual, very good quality chocolate is the difference between an average cookie and a very good one. The cookies only last about 2 or 3 days but just keep the dough in the fridge and bake when needed or hunger pangs strike.
3 C All Purpose Flour
1/4 ts Salt
1 ts Baking Soda
1/4 ts Cinnamon
8 oz Butter, softened
1 C Sugar
1 C Brown Sugar
1 T Vanilla Extract
4 oz Mini Chocolate Chips
4 oz Dried Cherries
- In a mixing bowl, combine flour, salt, baking soda and cinnamon. Set aside.
- In a standing mixer, using the paddle attachment, mix butter and sugars until fluffy.
- Add eggs and vanilla extract, mix until incorporated and scrape the sides of the bowl.
- Add dry ingredients and mix just until incorporated. Be careful not to overmix.
- Stir in chocolate chips and cherries.
- Wrap dough in plastic and refrigerate until ready to use (or at least 1 hour). Dough will keep up to a week in the fridge and up to 2 months in the freezer.
- Scoop the dough on a baking sheet covered in parchment or use your hands to form 1” balls. Bake cookies at 325F for about 6 to 8 minutes, until the edges start to get golden. Baking time will vary depending on cookie size but be careful not to overbake. Cookies should still appear soft when they come out of the oven – they will harden while cooling.