Imagine biting into a cookie that's simultaneously buttery, crumbly, and bursting with decadent flavors - welcome to the world of Cherry Chocolate Chip Shortbread Cookies! These aren't just ordinary cookies; they're a gourmet experience that transforms a classic shortbread into a spectacular dessert that will make your taste buds dance with joy. With the perfect balance of rich chocolate chips and tangy dried cherries, these cookies are about to become your new obsession and the star of every gathering.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup chocolate chips
- 1/2 cup dried cherries, chopped
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Remove butter from refrigerator and let soften at room temperature for about 30 minutes to ensure proper consistency.
- In a large mixing bowl, cream together softened butter and powdered sugar until light and fluffy, using an electric mixer on medium speed for approximately 3-4 minutes.
- Add vanilla extract to the butter-sugar mixture and mix until well combined.
- In a separate bowl, whisk together all-purpose flour and salt to ensure even distribution.
- Gradually add flour mixture to the butter mixture, mixing on low speed until just incorporated. Do not overmix.
- Carefully fold in chopped dried cherries and chocolate chips using a spatula, distributing them evenly throughout the dough.
- Shape the dough into a log approximately 2 inches in diameter, wrapping tightly in plastic wrap.
- Refrigerate the dough log for 1 hour to help firm up and enhance flavor development.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Remove dough from refrigerator and slice into 1/4-inch thick rounds using a sharp knife.
- Place cookie rounds on prepared baking sheets, spacing them about 1 inch apart.
- Bake in preheated oven for 12-15 minutes, or until edges are lightly golden brown.
- Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter creates the ideal creamy texture.
- Don't Overmix: Mix your dough just until ingredients are combined to keep your cookies tender and delicate.
- Chill the Dough: Refrigerating the dough helps prevent spreading and intensifies the flavors.
- Use a Sharp Knife: When slicing the cookie log, use a very sharp knife for clean, even cuts.
- Watch Baking Time Carefully: Shortbread cookies can quickly go from golden to burnt, so keep a close eye on them in the oven.
- Cool Completely: Allow cookies to cool entirely to develop their signature crisp texture.
- Store Properly: Keep in an airtight container to maintain freshness and prevent them from becoming stale.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 14g
Protein: 1g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
