Ingredients
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1 cup dried sour cherries
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1/3 cup cherry brandy
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1/2 cup unsalted butter, at room temperature
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1/2 cup white sugar
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1/2 cup light brown sugar, firmly packed
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1 1/2 teaspoons vanilla extract
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1/4 teaspoon almond extract
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1/4 teaspoon salt
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1/2 teaspoon baking soda
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1 1/2 cups all-purpose flour
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3/4 cup coarsely chopped white chocolate
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1/2 cup coarsely chopped semisweet chocolate
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1/2 cup coarsely chopped macadamia nuts
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1 large egg
Instructions
- Preheat oven to 350°.
- Line two baking sheets with parchment paper.
- Plump the dried cherries by soaking them in boiling water to cover for a couple of minutes.
- Drain well and toss with cherry brandy.
- Let the cherries sit in the brandy for a couple of hours, or even overnight for the best flavor, then drain before using.
- Cream the butter with both sugars.
- Blend in the egg, vanilla and almond extracts.
- Fold in the salt, baking soda and flour.
- Fold in the cherries, white and dark chocolate and, if using, the macadamia nuts.
- Batter should be soft.
- Drop in generous tablespoons onto the baking sheets, leaving space between dollops of batter.
- Bake until lightly browned around the edges, 12-14 minutes.
- Cool on racks.