Loaded with tangy orange zest, bittersweet chocolate chips, pistachios, and dried sour cherries, these soft cookies are a yummy treat for the holidays or any time of day. These cookies were inspired by a New York Times Cooking Community member recipe which featured cranberries instead of cherries.
Pistachio-Chocolate Chip Cookies with Dried Cherries
Makes about 28 cookies
1/2 cup granulated sugar (100 grams)
2 1/4 teaspoons finely grated orange zest
1 cup plus 2 tablespoons all-purpose flour (141 grams)
1/4 teaspoon baking powder
1/8 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 large egg, room temperature
1/2 teaspoon pure vanilla extract
1/4 cup plus 2 tablespoons unsalted pistachios, chopped (47 grams)
1/2 cup dried tart cherries, chopped (80 grams)
3/4 cup bittersweet chocolate chips (123 grams)
Preheat oven to 350oF. Line cookie sheets with parchment paper.
In a small bowl, combine sugar and orange zest. Mix well. Let sit for 30 minutes for flavors to combine.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In the large bowl of an electric mixer, with speed set to high, beat together the orange sugar and butter, about 2 minutes until light and fluffy. Beat in egg and vanilla, for about 2 minutes until fluffy. Reduce sped to low and mix in flour mixture, a little at a time, until just incorporated. Mix in pistachios, cherries, and chocolate chips.
Using a medium scoop, such as #50, form 1 tablespoon of dough into 1 1/4-inch balls. Place on prepared sheets, spacing about 2 inches apart. Bake for 12-15 minutes or until edges are golden brown. Cool on cookie sheets for 2 minutes. Transfer cookies, still on parchment, to wire racks to cool completely. Store cookies in an airtight container, at room temperature, for up to 1 week.