Brown Butter Cookies with Dried Cherries, Roasted Almonds and White Chocolate

I made it just in time for National Cookie Day! … although, many of you are probably reading this after December 4.  I had this on my list anyway, so I figured why not push it out early.

I can’t get enough of these cookies. The dried cherries, roasted (unsalted) almonds, and white chocolate really balance out nicely.  It’s crunchy on the outside, a little soft… these don’t last long in my house.  When I made it for the family recently, everyone ate it so fast. No leftovers what so ever. I guess they didn’t like it very much. =)

First, I browned the butter and let it cool without letting it become solid.  This will help the cookie to have a slightly chewy center.  Then, I combined the brown butter (including the bits from the bottom of the pan) with dark brown sugar and granulated sugar using the paddle attachment on my hands-free Kitchen-Aid mixer.

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Sidebar: Having a hands-free mixer is the best investment I’ve ever made, or should I say my parents investment into my dreams.  One year, I asked if they could help me get more baking tools and this was at the top of my birthday list.  It is one of the best birthday gifts I’ve ever received, and it makes baking so much easier. Trust me, if you love to bake and don’t have one of these yet, you need to invest in one soon. While I’m mixing one thing, I can walk away and do something else. Life saver!… Thanks Mom and Dad!

Once the butter and sugar is incorporated, I add in vanilla extract, two eggs, flour and baking soda mix.  I have pounds of Guittard white chocolate around so I decided to chop some up for this cookie – it’s so creamy and I love eating it alone.  My mother had a bag of dried cherries she didn’t know what to do with, so I used it.

Lastly, I love roasted almonds and will add it to any cookie, honestly, so why not these too?  Then, I gently mixed all of the ingredients into the dough, and placed it in the refrigerator for about 40 minutes.  I usually leave it in for a few hours, or till the next day, but I couldn’t wait that long.

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I used my small ice cream scoop and gently formed the dough into a ball… well sort of.  I believe this helps to form the cracks I like to see in the finished cookie (feel free to roll it into a smooth ball, though).

cookie-dough

I placed the dough on parchment paper and sprinkled coarse vanilla sea salt on top.  This step is optional, however, adding salt on this cookie will have you putting salt on every cookie you make from here on. HaHa!   It’s the perfect sweet and salty combination… and with the hint of vanilla flavor from the beans it’s been mixed with, Oh man! I’ve tried regular coarse sea salt and Himalayan salt, but nothing was like the vanilla salt.  It’s very subtle, but will add a nice flavor to your cookie.

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Go on, I know you want to try it!

Here’s a little tip: If you want a chewier cookie, add in 1 teaspoon of corn starch ( or arrowroot powder), or 1 tablespoon of greek yogurt.  Don’t like cherries or almonds?  Feel free to switch up the ingredients for more variety.

Let me know what you think!

Peace and Love!

Yasmin

Dried Cherry, Roasted Almonds, and White Chocolate Cookies

  • Servings: approximately 30 cookies
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Credit: Yasmin  for BloomingAugust.com

Ingredients

  • 2 sticks of salted butter
  • 2 1/2 cups unbleached pastry flour or all purpose flour
  • 1 teaspoon baking soda
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup dried cherries
  • 1 cup white chocolate chunks or chips
  • 1 cup chopped almonds (roasted and unsalted)
  • course sea salt

Directions

Preheat oven to 350 degrees Fahrenheit.

Melt the butter in a sauce pan on low and let simmer until golden brown (about 10 min.)

Allow brown butter to cool until room temperature.

Once the butter is cool to touch, but not solid,  beat the melted butter (and browned milk fat from the bottom of pan) with the dark brown sugar and granulated sugar for 1- 2 minutes.

Add the vanilla extract and beat eggs in the batter, mixing well after each addition.

Combine the flour and baking soda, and slowly add it to the dough until fully incorporated.  If you’re using a spoon or spatula to mix the dough, it will be pretty thick – just keep stirring until flour is completely mixed in.

Pour in chopped almonds, dried cherries and white chocolate chips, then gently mix together.  Cover your mixing bowl in plastic wrap and refrigerate cookie dough for at least 30 minutes before baking.

When you’re ready, scoop cookie dough and gently form into balls. Place dough on parchment paper and sprinkle coarse sea salt on top. Bake for 10 – 12 min.

Serve warm or let it cool completely and store in an air tight container.

Dough can be scooped and placed in the freezer for later use. Enjoy!

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