Chocolate and peach are a surprisingly delightful combination. The Dutch cocoa in these cookies makes them dark, but not bitter, and the fresh peaches play up the fruitiness of the cocoa.
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 24 double chocolate-peach cookies |
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 24 double chocolate-peach cookies |
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened Dutch-process cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 sticks (10 tablespoons) unsalted butter, softened
- 1 cup packed light-brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 cup white chocolate chips
- 1 large peach, pitted and finely chopped (about 1 cup)
Instructions
- Preheat the oven to 375˚ F. Line 2 baking sheets with parchment paper. Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. In a separate bowl, beat the butter and brown sugar with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in the egg and vanilla. Beat in the flour mixture on low speed. Stir in the white chocolate chips and chopped peach.
- Arrange 24 balls of dough, about 2 heaping tablespoons each, about 2 inches apart on the baking sheets.
- Bake until set around the edges, 12 to 15 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 143 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 2 g |
| Cholesterol | 22 mg |
| Sodium | 92 mg |
| Serving Size | 1 of 24 servings |
| Calories | 143 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 2 g |
| Cholesterol | 22 mg |
| Sodium | 92 mg |
Reviews
YUMMY! The fruit gives it a nice tangy sweet kick. I want to try making them again with different fruits… maybe cherries?