Photo: White Chocolate Cherry Chunkies Recipe
Ingredients
- 1 stick butter, softened
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1 cup chopped macadamia nuts
- 1/2 cup candied cherries
- 1 1/2 cups white chocolate chunks
Directions
Preheat oven to 375 degrees 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. Batter should be stiff.
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.
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By pcchick
on February 07, 2012
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I just made these, I made a couple of subsitutions, I used Marchino cherries cut up and sliced almonds. They are delicious. Thanks Paula
By ejpegbert_12963697
Cotati, 43
on January 22, 2012
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The first batch I baked burned on the bottom. Also, the second burned. For the third batch I baked them for 11 minutes, but they came out not quite done in the middle. I then raised the oven rack one notch up, baked another batch for a shorter time and they came out okay. My family even liked the burned batch, so they must be winners. I will admit instead of greasing the cookie sheet, I sprayed it with cooking oil. Maybe that's why the burned. Anyone got a suggestion???
By jfuq46_7109322
Streetsboro, Ohio
on January 22, 2012
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I wasn't too impressed with the original recipe. They came out like hockey pucks. I tried it again, adding another stick of butter and cut back on the sugar. I also used chopped dried cherries, lowered the baking temp to 350 and shortened the baking time by 2 minutes. They came out delicious then, soft and slightly crunchy at the edges. I agree with the other reviewers that the original recipe was way too sweet.
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