I’m excited to start thinking about all the Christmas cookie baking I’m about to do for friends and family this year. There are always a few I bake every single year, and every single year I get asked for the recipe! As part of my cookie packaging, this time I’m including Christmas Cookie Love recipe cards that match the rest of my Gingerbread Christmas Cookie printable collection. And in the spirit of giving, I am sharing them with you!
Clilck to download the pdf file here. You’ll get the best results printing to plain white cardstock!
And those double chocolate cherry chunk cookies? They are one of my favs. They are a little more special than a regular chocolate chip cookie with dried cherries, white chocolate and milk chocolate chunks. Love the texture and the little flecks of real vanilla beans. The original recipe was from Cooking Light, but I’ve tweaked it over the years, so I’m not even sure if they are really any better for you anymore, but they sure are yummy. Hope you enjoy them!
Double Chocolate Cherry Chunk Cookies
- 1 ¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 5 T butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 ½ tsp vanilla extract
- 1 large egg white
- 1/3 cup dried tart cherries
- ¼ cup semisweet chocolate chunks
- 2 ½ T premium white chocolate chips
Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.
Combine butter, granulated sugar, and brown sugar in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg white; beat 1 minute. Stir in flour mixture, dried cherries, chocolate chunks, and white chocolate chips.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Place pans in freezer for 5 minutes. Bake at 350 degrees for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove from pans; cool completely on wire racks. Makes 2 dozen cookies.