White Chocolate, Almond, and Sour Cherry Cookies
Adapted from Food and Wine, December 2013
Makes 5 dozen cookies
- 1 cup (110 grams) slivered almonds
- 1 cup (125 grams) all-purpose flour
- 1 cup (136 grams) bread flour
- 2/3 cup (57 grams) almond flour
- 1 teaspoon (5 grams) baking soda
- 1/2 teaspoon (3 grams) kosher salt
- 14 ounces (425 grams) white chocolate, cut into small chunks (2-1/2 cups)
- 1-1/4 cups (183 grams) dried sour cherries
- 2 sticks (1 cup or 227 grams) unsalted butter, softened
- 3/4 cup (148.5 grams) granulated sugar
- 3/4 cup (163.5 grams) light brown sugar
- 2 large (100 grams) eggs
- 2 large (36 grams) egg yolks
- 1 teaspoon pure vanilla extract
Step 1: Preheat the oven to 350°F. Spread the slivered almonds in a pie plate and toast for about 8 minutes, until fragrant. Let cool.
Step 2: In a medium bowl, whisk all three flours with the baking soda and salt. Add the white chocolate, dried sour cherries, and the cooled almonds and toss well.
Step 3: In a stand mixer fitted with the paddle attachment, beat the butter with both sugars at medium speed until light and fluffy, about 3 minutes. Scrape down the side of the bowl.
Step 4: Beat in the whole eggs, egg yolks and vanilla until incorporated, about 2 minutes.
Step 5: At low speed, beat in the dry ingredients. Cover the mixing bowl with plastic wrap and refrigerate the dough overnight.
Step 6: Preheat the oven to 350° and line 2 baking sheets with parchment paper. Bake the cookies in two batches: Scoop 1 tablespoon of the dough onto the baking sheets, spacing them 1 inch apart.
Step 7: Bake in the oven for about 8 to 10 minutes, until the cookies are golden around the edges but slightly soft in the center; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool slightly, then transfer them to a rack to cool completely.