This is the first dessert I’ve made in a long while! For the past month David and I have been busy looking for a new place to live, packing up our house, and moving into our lovely new space. Sadly, no dessert was made during this busy time but plenty of trips to local ice cream shops were made. I’m happy to say we now live within 30 steps of one ice cream shop and short biking distance of another. I can get Espresso Caramel Chip any time I want! My maniacal love for ice cream aside, this is the first dessert I have made in our new home. I thoroughly enjoyed making, baking and eating these delicious cookies in my new kitchen that is generously suffused with natural sunlight. I’m so excited for the photography portion of my blog to have much better light to work with. Here’s to many future recipes made with love from our new home. ♥
Just a reminder: You can find me on Instagram ( therubyspoon ) and Facebook ( The Ruby Spoon)
from: Food + Wine
makes: almost 4 dozen small cookies, or 2 dozen larger cookies
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup white chocolate chips
3/4 cup dried cherries, coarsely chopped (or substitute dried cranberries)
1/2 cup macadamia nuts, coarsely chopped
Preheat the oven to 375° and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda and salt. In a large bowl, using an electric mixer, beat the butter with both sugars until pale and fluffy, 2 minutes. Beat in the egg and vanilla. At low speed, beat in the dry ingredients until just incorporated, then beat in the white chocolate, dried cherries and macadamias.
Using a small cookie scoop, scoop the dough onto baking sheets and place 2 inches apart.
Bake until lightly browned, 8-12 minutes, depending on the size of the cookies. Halfway through the baking time, rotate the sheets from top to bottom and front to back. Let the cookies cool on the baking sheets for 2 minutes before transferring them to a rack to cool completely.