Double Chocolate Cherry Cookies -
- ¾ cups all purpose flour
- 1 ¼ cup unsweetened Dutch-process cocoa powder
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 ¼ cups unsalted butter
- 1 ¼ cups granulated sugar
- ¾ cups firmly packed dark brown sugar
- 2 large eggs
- ¼ teaspoon pure vanilla extract
- 12 ounces bittersweet chocolate coarsely chopped
- 1 ½ firmly packed cups dried sour cherries (9 ounces)
- Preheat oven to 350F. Line two baking sheets with parchment paper.
- In a bowl, sift together flour, cocoa powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla. Beat until well combined. Add dry mixture and beat on low speed until just combined. With a wooden spoon fold in chocolate pieces and cherries.
- Form balls of dough, each about ¼ cup; place balls on prepared baking sheets about 3 inches apart. Bake until puffed and cracked, 9 to 11 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely. DO NOT OVERBAKE!
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I got this recipe from a friend on a the lampworking message board, Lampwork Etc, it comes from the Martha Stewart cookbook.
These are FABULOUS! I think I spent $15 on Bittersweet chocolate and cherries alone, could have spent more.
I had a little trouble getting them to set, they're like molten blobs of chocolate with a cherry bonus. I started making them smaller, like tablespoon small and only baking one sheet at a time in the center of the oven. Worked well, they took about 15 minutes of baking time.
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I threw some of the dough in the freezer. I took it out, let it set for an hour or so and then baked it. The cookies held their shape better and I wasn't compelled to over bake them.
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Teague
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