Immerse yourself in a delightful culinary journey as we embark on a quest to discover the ultimate recipe for Lorraine's White Chocolate Chunk and Cherry Cookies, a taste sensation that promises to tantalize your taste buds and leave you craving more. As we delve into the world of baking, we'll uncover the secrets behind creating these delectable cookies, ensuring they're perfectly chewy, studded with luscious white chocolate chunks, and adorned with vibrant cherries. From selecting the finest ingredients to mastering the art of baking, this comprehensive guide will equip you with the knowledge and expertise to craft these cookies with confidence and precision. So, gather your aprons, preheat your oven, and prepare to indulge in the symphony of flavors that await you in the world of Lorraine's White Chocolate Chunk and Cherry Cookies.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE WHITE CHOCOLATE CHUNK COOKIES
Steps:
- Preheat the oven to 350 degrees F. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
WHITE PEPPER CHERRY COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 3h25m
Yield 3 dozen cookies
Number Of Ingredients 8
Steps:
- Whisk together the flour, baking powder, pepper and salt in a medium bowl. Set aside.
- Beat the butter and sugar in a bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat to combine. Add the flour mixture and beat on medium-low speed until just incorporated. Stir in the cherries.
- Lay out a large piece of plastic wrap and scoop the dough on top. Using the plastic as an aide, form the dough into an even log, about 2 inches in diameter and 10 inches long. Refrigerate until very firm, at least 2 hours and up to overnight.
- Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Unwrap the dough, place it on a cutting board and use a serrated knife to cut it into 1/4-inch-thick rounds. Lay the rounds on the prepared baking sheets about 1 inch apart. Dust very lightly with white pepper.
- Bake the cookies until just golden on the bottom and edges, about 12 minutes. Cool on the baking sheets 5 minutes, then carefully transfer to a rack and cool completely. Repeat with any remaining cookies, cooling the baking sheets between batches.
CHEWY CHOCOLATE CHUNK-CHERRY COOKIES
These crave-worthy cookies have a kiss ofcherry and make a sweet valentine when sealedwith a personalized cherry-hearts tag. Try swapping the cherries fordried cranberries, which arejust as tart and a cinch to find.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h50m
Yield Makes about 40
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Whisktogether flour, baking soda, and salt. Beat butterand sugars until pale and fluffy.Add eggs, 1 at a time, beatingwell after each addition. Beat invanilla, then flour mixture.Beat in chocolate and cherries.Refrigerate dough for 1 hour.
- Roll dough into 1 3/4-inch balls(about 3 tablespoons each),and arrange on parchment-linedbaking sheets, spacing about3 inches apart. Bake until edgesare golden, 12 to 14 minutes. Letcool on sheets set on wire racksfor 10 minutes. Transfer cookiesto racks; let cool completely.
CHERRY CHOCOLATE CHUNK COOKIES
I created these after a trip up north to Traverse City, Michigan's Cherry Festival. Wonderful with their dried cherries! A big hit wherever I take them!
Provided by Pat B.
Categories Desserts Cookies International Cookie Recipes American Cookie Recipes
Time 2h
Yield 42
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Whisk together the flour, baking soda, and salt; set aside.
- Beat the unsalted butter, butter flavored shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time; beat in the vanilla extract and almond extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the cherries, walnuts, pecans, and chocolate chunks, mixing just enough to evenly combine. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake in the preheated oven until browned around the edges, 11 to 13 minutes. Cool on cookie sheet for 2 minutes; remove cookies to a wire rack to cool completely.
Nutrition Facts : Calories 162.3 calories, Carbohydrate 18.8 g, Cholesterol 14.7 mg, Fat 9.6 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 63.9 mg, Sugar 12.8 g
DRIED CHERRY AND WHITE CHOCOLATE OATMEAL COOKIES
I adapted this recipe from Martha Stewart after making a mistake in the original recipe and finding the consensus was my "mistake" version was better than the original. I tweaked it a little, came up with these, and they are always a hit. They are great even with just the dried cherries as well, and are good with or without the walnuts. Feel free to add more or less of the white chocolate and walnuts (if using) according to your taste. The recipe halves (or doubles, etc.) easily. I also find these are better made in drier weather, as you get a light, slightly crispy outside, which humidity seems to soften. However, they still taste great. Note the number of servings changes depending on the size of the cookies.
Provided by Charmed
Categories Drop Cookies
Time 37m
Yield 36-48 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350 and line cookie sheets with parchment paper. The parchment paper works better as the cookies seem to bake more evenly, but if necessary, you can use non-stick spray on the pans instead.
- If the dried cherries are large, cut them in half.
- In a medium bowl, whisk together the flour, salt, baking soda and baking powder; set aside.
- Using an electric mixer on high speed, cream the butter, granulated sugar and brown sugar together until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until well-mixed, about 15-30 seconds.
- Add in the flour mixture, and beat at low speed until combined.
- At low speed, mix in the oats.
- Add the dried cherries and white chocolate (and walnuts, if using) at low speed, until just combined and mixed through.
- Drop by tablespoonfuls onto the prepared cookie sheets about 2 1/2 inches apart.
- Bake for about 10-12 minutes, until very lightly browned. You don't want these too dark or overcooked so they come out a bit chewy.
- Leave on the sheet for a minute to give the cookies a chance to set, then remove to a rack to cool completely.
- You can make them smaller, or, as in the original recipe, drop by 2 oz. cookie scoops to make large cookies. Adjust the baking time accordingly. (About 8-10 minutes for smaller, 20 minutes for large.).
TORIE'S CHERRY CHOCOLATE-CHUNK COOKIES
Torie Hallock makes these everything-but-the-kitchen-sink cookies at Skylands, Martha's house in Maine. They are full of oats, dried cherries, chocolate chips, and bits of toffee candy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a large bowl, sift together flour and baking soda.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl once or twice during mixing. Add the egg; mix on high speed to combine. Add the vanilla; mix to combine. Scrape down the sides of the bowl.
- Add flour mixture to egg mixture, and mix on low speed until well combined. Add the oats, cherries, chocolate, and toffee pieces; mix to combine after each addition.
- Spoon a heaping tablespoon of dough onto a lined baking sheet. Repeat, spacing 2 inches apart.
- Bake cookies until golden brown, 14 to 16 minutes, rotating baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days.
WHITE CHOCOLATE CHERRY CHUNKIES (PAULA DEEN)
Make and share this White Chocolate Cherry Chunkies (Paula Deen) recipe from Food.com.
Provided by SharleneW
Categories Dessert
Time 30m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.
- Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined.
- In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.
CHOCOLATE CHIP-CHERRY CHUNK COOKIES
My grandmas and mom created this recipe with chocolate chips, cherries and spices, a combo of their favorite parts of different cookies. Then dad made ice cream to turn them into ice cream sandwiches. We'd eat these sandwiches in the summer heat, each bite cooling us as the ice cream melted down our arms. -Wade Rouse, Fennville, Michigan. For more info on author Wade Rouse, please visit www.ViolaShipman.com
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Cream butter, gradually adding sugars, until light and fluffy. Slowly beat in egg, vanilla and maple flavoring., In another bowl, sift together flour, baking cocoa, baking soda and salt. Gradually beat into creamed mixture just until moistened (do not overbeat). Stir in semisweet chocolate and white baking chips, dried cherries and coconut., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly. Bake until golden brown, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 49mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
LORRAINE'S WHITE CHOCOLATE CHUNK AND CHERRY COOKIES
Number Of Ingredients 11
Steps:
- 1. Mix flour, cocoa, baking powder, and salt. Beat Butter 30 seconds then beat in sugar. Then eggs and vanilla. Next add dry to wet ingredients. 2. After fully mixed stir in white chocolate, pea cans, and cherries. 3. Drop onto cookie sheets in rounded spoonfuls. 4. Bake 350 for 7 minutes
Tips:
- Use high-quality white chocolate chunks for the best flavor and texture.
- Don't overmix the dough, as this will make the cookies tough.
- Chill the dough for at least 30 minutes before baking, as this will help the cookies hold their shape.
- Bake the cookies until they are just set, as overbaking will make them dry.
- Let the cookies cool completely on a wire rack before serving.
Conclusion:
Lorraine's White Chocolate Chunk and Cherry Cookies are a delicious and easy-to-make treat that are perfect for any occasion. The combination of white chocolate and cherries is a classic, and the cookies are sure to be a hit with everyone who tries them. With a few simple tips, you can make sure that your cookies turn out perfectly every time.
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