Cherry Chocolate Chip Cookies
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Chef Jennifer Iserloh
These treats made with whole grain flour have a nutty, rich taste that people expect from a home baked cookie. I added dried cherries for a twist but these cookies are just as good as a classic chocolate chip.
ingredients
3/4 cup (165g) packed brown sugar
2 egg yolks
1 1/2 cups (180g) whole wheat or spelt flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (170g) bittersweet chocolate chips or chunks
1/2 cup (75g) dried cherries
Instructions
1. In a large bowl, beat the margarine with the brown sugar until well combined. Stir in egg yolks until smooth.
2. Mix in flour until a stiff dough forms. Fold in chocolate chips or chunks and cranberries.
3. Form into a 3-inch thick log and refrigerate at least one hour or over night.
4. Preheat oven to 350°F (180°C or gas mark 4). Line two large cookie sheets with parchment paper or coat with cooking spray. Cut dough log into 1/4-inch cookies and place on the cookie sheets 1 inch apart.
5. Bake 10-12 minutes until cookies begin to firm. Cool on cookie sheet 3-4 minutes then remove to a wire rack. Cool completely before storing in an air-tight container for up to 3 days.
Chef Jennifer Iserloh is founder and president of Skinny Chef Culinary Services, where healthy living means happy living.
makes:
12 cookies
serving size:
