Tea and Cookies by Rick Rodgers

Author:Rick Rodgers
Language: eng
Format: mobi, epub
Publisher: HarperCollins
Published: 0101-01-01T00:00:00+00:00

Cherry and White Chip Cookies

MAKES ABOUT 3 DOZEN COOKIES

If you are looking for kid-friendly cookies (say, for a young girl’s first tea party), these are a good bet. Grown-ups will find that the fruit and vanilla flavors in these chewy cookies are made for a hot cup of black tea. For plump cookies that won’t deflate when they come out of the oven (a common problem with chocolate chip cookies), do not overcream the butter and sugar. Also, chill the dough before shaping the cookies. These two little secrets will forever change the way you make chocolate chip cookies.

2¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

2/3 cup granulated sugar

2/3 cup packed light brown sugar

1 large egg plus 1 large egg yolk, beaten together

2 tablespoons light corn syrup, golden syrup, or honey

2 teaspoons vanilla extract

1 cup white chocolate chips

1 cup dried tart or sweet cherries

1. Sift the flour, baking soda, and salt together. Beat the butter and the granulated and brown sugars together in a medium bowl with an electric mixer on high speed just until the mixture turns pale, about 2 minutes. Do not overbeat. Gradually beat in the egg mixture, then the corn syrup and vanilla. Gradually stir in the flour mixture to make a stiff dough. Stir in the white chocolate chips and dried cherries. Cover the bowl and refrigerate until chilled, about 1½ hours. Do not chill for more than 2 hours, or the baking soda may lose its strength.

2. Position racks in the center and upper third of the oven and preheat to 350°F. Line two large baking sheets with parchment paper.

3. Using a rounded tablespoon for each, drop the dough onto the baking sheets, spacing them 1 inch apart. Bake, switching the position of the baking sheets from top to bottom and front to back halfway through baking, until the cookies are golden brown around the edges, about 10 minutes. Let cool on the pans for 3 minutes. Transfer the cookies to wire cake racks and cool completely. (The cookies can be stored at room temperature in an airtight container for up to 2 days.)

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