by Cheesemonger Evalina

We didn’t know what to call these, stuffed as they are with chocolate, cherries, chèvre, and almonds. But then we realized that, just like a charcuterie board assembled by your favorite cheesemonger, this cookie is greater than the sum of its parts. Creamy, crunchy, chewy, melty: it’s a monger’s cookie.

INGREDIENTS

½ cup (1 stick) butter, softened
¼ cup granulated sugar
½ cup brown sugar
1 teaspoon vanilla
1 egg
1 ¼ cup all purpose flour
½ teaspoon baking soda
¾ teaspoon salt
½ cup chocolate chips
⅓ cup dried cherries
¼ cup chopped almonds
2.5 oz fresh chèvre , approximately half the tub

INSTRUCTIONS

Preheat oven to 375º F. Crumble the chèvre into a small bowl, then freeze till firm.
Combine dry ingredients (flour, baking soda, and salt) in a small bowl, set aside.
Cream together butter and sugars until light and fluffy, then add in the vanilla and egg.

4. Gradually incorporate the dry ingredients, being careful to not over-mix.

5. Mix in chocolate, cherries, and almonds, then carefully stir in the chèvre crumbles till just combined; we want for the chèvre to maintain its shape!

6. Drop heaping tablespoons onto a parchment lined baking sheet, and bake for 9-12 minutes or until browned on edges (they will look underdone in the middle).

7. Let sit on the sheet for 3 minutes, then transfer to a wire rack till completely cool.