1/2 cup dried cherries or cranberries, finely chopped
100 grams dark or semisweet chocolate bar, chopped
3/4 cup shelled pistachios, coarsely chopped
Flaky sea salt, optional
In a large bowl or the bowl of your stand mixer, cream together the butter, dark brown sugar, sugar, and citrus zest until light and fluffy. Add in the vanilla extract and egg white and beat well to combine.
In a separate bowl, sift together the flour, cocoa powder, kosher salt, and baking soda. Stir in the chopped dried cherries or cranberries, chocolate, and pistachios.
Add the dry ingredients to the butter and sugar mixture and stir just until combined.
Divide the cookie dough into four equal pieces, roll each into a four to five centimeter thick log, and wrap in plastic wrap. Chill the cookie dough for at least four hours in the refrigerator or place in the freezer for up to one month.
When ready to bake, preheat the oven to 350ºF and line two baking sheets with parchment paper. Slice off as many cookies as you’d like to bake into six millimeter to one centimeter thick rounds and place on the baking sheets, making sure to leave at least one centimeter between each.
Sprinkle the cookies with flaky sea salt, if using, then bake the cookies for ten to 12 minutes or until the tops of the cookies look matte. Remove from the oven and allow the cookies to rest on the baking sheet for two minutes before transferring to a wire rack to cool completely.
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