These chocolate chip cookies are slightly crisp on the outside and soft and chewy on the inside, where you'll discover sweet chocolate, tart cherries, and rich pistachios.
Makes about 30-35 cookies
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
2/3 cups dark brown sugar
2 large eggs
2 1/2 teaspoons pure vanilla extract
2 1/3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips
3/4 cup dried cherries
1 cup finely chopped pistachios
Preheat the oven to 375 degrees F and center a baking rack. Line two baking sheets with parchment paper.
In a large bowl, beat butter and sugars; beat in the eggs and vanilla extract until smooth. Mix flour, baking soda, and salt in a small bowl; add to the large bowl, and beat until just combined. Stir in the chocolate chips, cherries, and pistachios.
Drop 2 tablespoons of cookie dough 2 inches apart (as they will spread) on the parchment-lined baking sheets.
Bake cookies for 13-15 minutes, or until firm and golden brown around the edges. Transfer to a rack and cool for 15 minutes.
To store cookies, layer between pieces of waxed paper to prevent sticking and place in an air-tight container. Properly stored, cookies should last up to a week.
- Recipe courtesy of Susan Russo