Dark chocolate or white chocolate?
That’s the question of the day.
Well, when half the class votes for white chocolate and the other insists on dark chocolate, you appease both sides. Well, at least I do.
Dried cherries marinated in balsamic reduction, a touch of finishing salt, and then a mixture of white chocolate chips for one batch and dark chocolate for the other, we are all in gluten-free cookie heaven, right?
Gluten-Free Cherry Balsamic Cookies.
Come to yoga. I bring treats!
Gluten-Free Cherry Balsamic Chocolate Cookies
3 cups all-purpose gluten-free flour blend (Pamela’s)
1 tsp. baking soda
1 tsp. sea salt
16 Tbs. butter, softened
1 cup packed brown sugar
1/2 cup white sugar
1 1/2 tsp. vanilla extract
3 eggs, room temperature
1 cup dried cherries
1/4 cup balsamic reduction
2 cups EITHER dark chocolate chunks OR white chocolate chips (or both)
In a medium bowl, whisk together gluten-free flour, baking soda, and sea salt. Set aside.
Soak the dried cherries in the balsamic reduction, mixing well, for at least 30 minutes.
In another bowl, cream together the butter and sugars for several minutes. (The paddle attachment on a stand mixer is really nice in this case).
Add vanilla extract and eggs, mixing on low-medium speed until well mixed.
Add the flour mixture, beating on low until just combined.
Fold in the marinated cherries and chocolate.
Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 4 days. (This is an important step for chewiness and holding together).
Remove from refrigerator and let sit for about 15-60 minutes, or long enough for the dough to soften enough for easy scooping.
Preheat oven to 350.
Line a cookie sheet with sheets of parchment paper.
Scoop even mounds of cookie dough spaced several inches apart.
Bake for about 12 minutes, removing from the oven when the edges are beginning to brown and the center is set.
