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Food

Philip Haddad’s Seeded, Cherry and White Chocolate Cookies

You’ll love this quick and easy cookie recipe!

Ingredients


Serves 48

  • 2 cups rye flour
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1½ tsp kosher salt
  • 1 tsp baking soda
  • 2 sticks + 3 tbsp butter, room temperature
  • 1 cup granulated sugar
  • 1 cup dark brown sugar
  • Zest 1 large orange
  • 2 large eggs
  • 1 cup mixed seeds (poppy, sesame, sunflower)
  • 1½ cups dried sour cherries (substitute any dried fruit)
  • 1½ cups white chocolate chips or chunks

Directions

Make Dough

  1. Preheat oven to 350°F. In medium bowl, combine rye flour, all-purpose flour, salt, baking powder and baking soda.
  2. In large mixing bowl or stand mixer fitted with paddle, cream butter with both sugars and orange zest until light and fluffy, approximately 3 to 4 minutes. Add eggs one at a time and beat again, until light in texture, another 2 to 3 minutes.
  3. Add flour mixture all at once and mix on low, until combined. Add seeds and chocolate, and mix on low until combined.

Bake Cookies

  1. On lined baking sheet, place generous 1 tbsp balls of dough approximately 2″ apart. Lightly flatten with palm of hand.
  2. Bake for 14 to 16 minutes, until edges are slightly golden brown.

Source

This recipe is courtesy of Philip Haddad, who owns Emmer, a Toronto bakery.

  • Photographer Angus Fergusson
  • Stylist Food styling by Ashley Denton
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