My mom made these cookies last night, using the cookie dough recipe from my White Chocolate Macadamia Nut Cookies that I posted about two weeks ago. She substituted about 1/2 cup of whole wheat pastry flour into the all-purpose flour that I originally used, 1 teaspoon of almond extract, and instead of white chocolate chunks and macadamia nuts, she used dark chocolate chunks (that she cut from a large bar of bittersweet chocolate) and tart dried cherries. The sweetness of the dough was cut a bit by the sourness of the cherries, which really went well with the dark chocolate, and the almond, although subtle, added a lot in overall flavor.
My mom would like to add that next time she wouldn’t use the whole wheat pastry flour, because it made the cookies a little heavier than she really wanted. She’s also interested in trying out a combination of white chocolate chips and dried cherries to see what that tastes like. I think that’s a great idea, but want to assure everyone that in this version, both the dough and the baked cookies were very tasty and hard to stop eating!