Nathan Zucker
There’s nothing quite like a freshly baked cookie done right. It can’t be too soft or too crisp or cloyingly sweet, and the perfect quantity of inclusions is certainly part of the equation. The folks at Christie Cookie will also tell you it’s all about the ingredients.
Sticking to their philosophy of using plenty of real butter and only gourmet ingredients has taken them from humble beginnings in 1983 at a small storefront on Church Street to the present, where bakery teams make approximately 75 million cookies annually, all from the Germantown headquarters. Today, cookies are sold in the Germantown and 12 South storefronts and shipped nationwide. Both shops offer about a dozen different flavors daily, including limited time and seasonal flavors, as well as collaborations with local brands like Goo Goo Cluster and Belle Meade Bourbon. You can get custom-decorated iced cookies, full-size cookie cakes, merchandise, and other delicious treats like brownies, too.
This dark chocolate cherry recipe from Christie Cookie is delightful on its own, but we think you’ll agree that layering it with whipped cream and bourbon-soaked cherries is worth the extra effort for a heartwarming Valentine’s Day treat.
Nathan Zucker
Cherry Christie Cookies
Makes 12 cookies
Ingredients:
- 9 tablespoons salted butter, softened
- 1⁄2 cup granulated sugar
- 1⁄3 cup packed light brown sugar
- 1⁄2 teaspoon pure vanilla extract
- 1 large egg
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2⁄3 cup dark chocolate chips
- 1⁄2 cup dried cherries
Directions: Preheat oven to 350 degrees F. Line a baking pan with parchment paper and set aside. In a separate bowl mix flour, baking soda, and salt. Set aside. Cream together butter and sugars until combined. Beat in egg and vanilla until fluffy. Mix in the dry ingredients until combined. Add chocolate chips and dried cherries. Roll out two-inch balls and place on a baking sheet three inches apart. Refrigerate for 10 minutes. Bake in preheated oven for approximately 10-14 minutes. Take them out when they begin to start turning brown on the edges. Let them sit on the baking pan for 2 minutes before removing to cooling rack.
Dark Chocolate Cherry Christie Cookies with Whipped Cream and Bourbon-Soaked Cherries
Courtesy of Christie Cookie, Serves 6
Ingredients:
- 12 cherry and dark chocolate Christie Cookies, chopped
- 1 cup heavy whipping cream
- 2 cups frozen cherries, thawed and roughly chopped
- 1 1⁄2 cups bourbon
- 1⁄3 cup granulated sugar
- Chocolate shavings (optional)
Directions: Whip heavy cream using a stand mixer or handheld mixer and beat until stiff peaks form. Cover and refrigerate. In a small saucepan, slowly heat bourbon and sugar to a low simmer, stirring until sugar dissolves. Remove from heat and let cool 15 minutes. Pack cherries into a large jar with lid. Pour bourbon syrup over the top, cover, and refrigerate. (These will last in your refrigerator for up to a month.)
To assemble the dessert jars, wash and dry six wide-mouthed half-pint mason jars. Chop the cookies into bite sized pieces. Layer the jars with cookies, cherries, and whipped cream until full. Garnish with chocolate shavings, if desired.