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I found this recipe on the Whole Foods Market Web site and whipped up a batch this weekend. I used Ghirardelli chocolate chips and organic dried cherry bits, both of which contributed to the amazing flavors. This recipe makes about two dozen cookies.
Ingredients:
1/2 cup (1 stick) unsalted butter, softened
2/3 cup cane sugar, packed
1 tsp. vanilla extract
2 large eggs
3/4 cup unbleached white flour, sifted
1/4 cup whole wheat pastry flour, sifted
1/2 tsp. salt
1/2 tsp. baking soda
1 cup semisweet chocolate chips
1 cup dried cherries or cranberries, roughly chopped
1 cup pecans, roughly chopped
Directions:
Preheat oven to 350°F. Cream together butter and sugar, beating until light. Add vanilla and eggs. Continue to beat well. Sift together both flours, salt and baking soda, and add to butter mixture, beating again. Stir in chocolate chips, dried cherries and pecans. Refrigerate dough for one hour.
Drop spoonfuls of dough onto cookie sheet lined with parchment (or generously oiled / sprayed.) Bake 15-20 minutes or until golden brown.
Molly Snyder started writing and publishing her work at the age 10, when her community newspaper printed her poem, "The Unicorn.” Since then, she's expanded beyond the subject of mythical creatures and written in many different mediums but, nearest and dearest to her heart, thousands of articles for OnMilwaukee.
Molly is a regular contributor to FOX6 News and numerous radio stations as well as the co-host of "Dandelions: A Podcast For Women.” She's received five Milwaukee Press Club Awards, served as the Pfister Narrator and is the Wisconsin State Fair’s Celebrity Cream Puff Eating Champion of 2019.
