Monday, February 10, 2014
For your sweetie pie. Your cupcake. Your love muffin.
These cookies stay soft and cake-like for all of eternity. Just kidding!! No trans fats = short shelf life = longer life for YOU. That's why you should make your own cookies. At least until the FDA actually puts their trans fats ban into place. Which could be many many years from now.
Super Soft Dark Chocolate Cherry Cookies
Makes 2 dozen cookies
1/3 cup unsalted butter, at room temperature
1/4 cup light brown sugar
1/4 cup white sugar
1 tsp pure vanilla extract
1/4 tsp salt
1 1/4 cups all purpose flour
1/4 tsp baking soda
1/4 cup 2% or full fat Greek yogurt
3/4 cup dark chocolate chips
3/4 cup dried cherries
Preheat oven to 350 degrees. In a large mixing bowl, use a mixer to combine butter and sugars. Beat until creamy, then add vanilla and egg. Continue to mix until well-combined.
In a separate smaller bowl, mix flour, salt, and baking soda. Gradually add half of dry mixture to butter mixture and mix well. Add half of the Greek yogurt and mix. Add the remaining flour mixture, followed by the remaining yogurt, stirring well after each addition. Stir in chocolate chips and dried cherries by hand until evenly mixed.
Use a medium cookie scoop to place ~ 1 1/2 Tbsp cookie batter in even scoops onto baking sheets prepared with parchment paper. Space cookies 2" apart.
Bake each sheet separately, for 10-12 minutes, until cookies are cooked through and lightly browned on the bottom.
Allow to cool for 5 minutes prior to transferring to a wire rack to cool completely. Store in an airtight container when completely cooled (for up to 5 days).
Posted by Lindsay Kay Kordick, MS, RD, LN, HFS at 3:30 AM