Instructions:
1οΈβ£ Preheat your oven to 410Β°F (210Β°C) and line a baking sheet with parchment paper.
2οΈβ£ Cream together the cold cubed butter, light brown sugar, and granulated sugar until smooth. π―
3οΈβ£ Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. πΏ
4οΈβ£ In another bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. πΎβ¨
5οΈβ£ Gradually add the dry mix to the wet ingredients, mixing until just combined. π
6οΈβ£ Fold in dried cherries π, white chocolate chips π«, and chopped walnuts π°.
7οΈβ£ Using an ice cream scoop, scoop dough onto the baking sheet, leaving space between each cookie. πͺ
8οΈβ£ Bake for 10-12 minutes, until edges are set and tops are golden brown. β²οΈ
9οΈβ£ Cool on the baking sheet for 5 minutes, then transfer to a wire rack. ποΈ
Enjoy your yummy Levain Bakery-inspired cherry crumble cookies! ππͺ
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