Chocolate-Cherry Chippers
Ingredients 1-1/2 cups all-purpose flour 1/2 cup cornstarch 1/2 cup packed dark-brown sugar 1/4 cup granulated sugar 1/2 teaspoon baking powder pinch of salt 1 cup (2 sticks) chilled unsalted butter, cut into pieces 1 teaspoon vanilla extract 1 egg 1/2 cup milk, more or less 1 cup semisweet chocolate chunks 3/4 cup dried tart cherries Directions 1. Heat oven to 375 degree F. 2. Combine the flour, cornstarch, both kinds of sugar, baking powder and salt in a food processor and pulse once or twice. Add the butter and pulse 10 or 20 times until the butter and flour are well combined. Add the vanilla and the egg and pulse 3 or 4 times. Add about half the milk and pulse 2 or 3 times. Add the remaining milk a little at a time, pulsing once or twice after each addition, until the dough holds together in a sticky mass. 3. Remove the dough from the machine to a bowl. Stir in chocolate and dried cherries. Shape into a ball; cover and refrigerate for 20 minutes. 4. Drop rounded spoonfuls of dough (a heaping teaspoon each) onto a lightly buttered baking sheet. If you want flat cookies, press the balls down a bit with your fingers or the back of a spatula or wooden spoon. Bake at 375 degree F for 12 to 13 minutes, or until the cookies are done as you like them. Cool on a rack, then store, if necessary, in a covered container. Note: This is a very flexible recipe. Instead of dried cherries¿or in addition to them¿you could add about 1/4 cup chopped nuts, coconut or slivered almonds. Makes 4 dozen cookies.
