Chocolaty, fruity, chewy and nutty; the only thing missing is a glass of milk.
4 dozen 2-inch cookies
1¼ cups unsifted all-purpose flour
¾ cup COLLECTION ETIENNE COCOA ROUGE
¾ teaspoon baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 ½ cups firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup (6 oz) GUITTARD REAL MILK CHOCOLATE CHIPS,
COLLECTION ETIENNE 38% MILK CHOCOLATE WAFERS or
COLLECTION ETIENNE 31% WHITE CHOCOLATE WAFERS
1 cup toasted pecans, coarsely chopped
1 cup dried tart cherries
Preheat oven to 375ºF. Line baking sheets with parchment.
Blend flour, cocoa, baking powder and salt in a medium bowl until uniform. Set aside.
Cream butter and sugar in large mixer bowl at medium-high speed until light and fluffy. Beat in eggs and vanilla until smooth. Add flour mixture on low speed just until incorporated. Add milk chocolate chips or wafers, pecans and cherries and mix until evenly blended.
Drop rounded teaspoonfuls onto lined baking sheets allowing 2-inches between cookies. Flatten cookies with moistened fingers. Bake for 10-11 minutes or until puffed and crusty on the surface but soft in the center. Let stand 2 minutes before transferring cookies to rack to cool completely. Store in airtight container.