Name: Kendra's Vanilla-Cherry Chocolate Chip Cookies
Yield: Makes 24 to 28 cookies
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon coarse kosher salt; 1 vanilla bean; 1 cup (6 ounces) dried cherries; 8 tablespoons (1 stick) unsalted butter, room temperature; 1/2 cup sugar; 1/2 cup packed light brown sugar; 1 large egg; 1/2 cup (3 ounces) white chocolate chips; 1/2 cup (3 ounces) semisweet chocolate chips; 1/2 cup (2 1/2 ounces) chopped blanched hazelnuts or walnuts; 2 large baking sheets; 2 nonstick baking mats such as Silpats or parchment paper

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Kendra's Vanilla-Cherry Chocolate Chip CookiesKim Sentner

Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live.

This recipe is loosely adapted from an old Martha Stewart recipe. If you can't find blanched hazelnuts, toast the hazelnuts on a baking sheet in the middle of a 350°F oven for 10 to 15 minutes or just until the skins start to blister, then wrap them in a kitchen towel, and let steam for 1 minute. Rub the nuts in the towel to loosen and remove the skins.

Recipe notes

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