Sunday, February 19, 2012

Cherry Chocolate Cookies

Cherry Chocolate Cookies
*When baking with butter powder it is very easy to over bake. Be careful to remove cookies from the oven when they are set but not yet golden brown.

1 ¼ cup butter powder plus ¼ cup water (or 1 cup butter)
½ c brown sugar
½ c sugar
1 egg
¼ tsp almond extract
2 ¼ cups flour
1 cup chocolate chips
1 cup freeze dried sweet cherries
3/4 tsp soda

1. Cream together butter (with the water), sugars, and egg.
2. Add all other ingredients and mix.
3. Drop by large round spoonful’s on ungreased cookie sheet.
4. Bake at 350ยบ for 10-12 minutes, until edges are light golden brown.
5. Let stand on cookies sheet for 2 minutes cool before removing.


  1. Do you always use less water when using butter powder in cookies? Also, do you find it's better not to add the 1 Tbsp oil/cup butter powder when making cookies? Being somewhat of a cookie snob, and considering the amount of time cookies take, I don't really want to experiment with my already perfected cookie recipes just to have them not turn out. The more insight I can get from someone who has already experimented, the more likely I'll be to test things out in my own recipes. -By the way, I finally got my cherries and made these cookies today. They are still phenomenal! It through me when I mixed up the batter and it was really stiff and dry-looking, but they came out absolutely perfect!!!

  2. Autumn--Yes I always use less water with the butter powder. I think the directions on the back of the can are bunk. I always use: If the recipe calls for 1 cup of butter I use 1 1/2 cup butter powder and 6 Tablespoons water. Generally I add 1 Tablespoon of oil per cup of butter powder. But you don't have to.