Wednesday, September 16, 2009

Double Dark Chocolate Cherry Cookies

I found this recipe at 4 Every Kitchen and tried it for the first time last week. We all liked it, even Sabrina. I think I will add more cherries and a little less chocolate chips next time. It's a very thick, soft cookie. I only baked mine for about 12 minutes since I don't like crispy cookies. And Elisa had begged me to make them because she was having a chocolate craving and didn't want me to chill them, so I skipped that step. I didn't mind eating the chocolate sooner either, but don't tell her that. It didn't seem to hurt the cookies at all, but I'm sure they look more uniform if you chill and slice them.

Double Dark Chocolate Cherry Cookies

1 c. flour
¾ c. unsweetened Dutch-process cocoa powder
1 t. baking soda
¼ t. kosher salt
1/2 c. unsalted butter, at room temperature
2/3 c. sugar
¼ c. brown sugar, firmly packed
1 large egg, at room temperature
¼ t. vanilla
¾ c. semi-sweet (58%) chocolate chips
1/3 c. dried sour cherries

In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy (about 3 minutes). Add the egg, mixing well. Stir in the vanilla.

With the mixer on low speed add the flour mixture n three batches, mixing until incorporated after each addition. Stir in chocolate chips and cherries down the sides of the bowl. Refrigerate the dough for a few hours until firm. Turn the dough onto a clean work surface and divide it in half. Roll out into 2 uniform logs about 12” long. Wrap in plastic wrap and refrigerate again until firm enough to slice. Preheat oven to 350°.

Line the bottom of 2 rimmed cookie sheets with parchment paper. Place the slices 1½” apart. Bake for 15 minutes, or until the dough looks just baked. Don’t overbake. Transfer the cookies to a cooling rack and let the cookies cool for a few minutes before eating.
Yield: 2 dozen cookies

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