Description
These Cherry Triple Chocolate Chip Cookies are packed with white, milk and dark chocolate chips as well as gorgeous, juicy Morello cherries.
Ingredients
- 2 cups All-purpose Flour
- ½ cups Bread Flour
- 1 Tablespoon Cornstarch
- 1-½ teaspoon Baking Soda
- 1 pinch Salt
- ½ cups White Chocolate Chips
- ½ cups Milk Chocolate Chips
- ½ cups Dark Chocolate Chips
- ¾ cups Fresh Or Frozen Pitted Morello Cherries, Diced
- 1-¾ stick Unsalted Butter, At Room Temperature
- ½ cups White Sugar
- ½ cups Light Brown Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
Preparation
Note: No need to preheat the oven yet, this dough needs to chill (for at least 6 hours, up to overnight).
Place flours, baking soda, salt, chocolate chips and diced cherries into a medium sized bowl and stir until all the chocolate and cherries are coated in flour. Leave to one side.
Place butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2-3 minutes on medium-high speed. Add the eggs and vanilla extract, scraping down sides as necessary, and mix until well incorporated, 1 minute on medium-high speed.
Tip in your flour mix and mix on low until a soft dough forms. Transfer to a bowl and cover with cling film. Place in the fridge for at least 6 hours, overnight if possible.
Once chilled, preheat the oven to 350 F and line 2-3 baking trays with parchment paper.
Using a 1.5 tablespoon sized cookie scoop, place dough balls 2 inches apart on the prepared trays and flatten ever to slightly to stop them from rolling away. Place in the oven for 8-11 minutes until golden around the edges, puffy and slightly soft in the centre.
Leave to cool on the trays for at least 15 minutes before transferring to a wire rack to cool completely. Once cool, cookies will keep in an airtight container, at room temperature for 5 days.
