There are only a few cookies in my repertoire that warrant a cup of tea and a sit down.  This is one of them.  They are luxuriously soft & tender within with the decadence of dark chocolate and the tart chewiness of the sour cherries.  I usually make these much smaller than pictured.  But for this blog entry I decided to follow the recipe down to a T!  So these are larger and each one is probably the equivalent of at least 2, maybe 3 of my usual sized cookies.  Given cookies are best fresh, I usually make the cookie dough, and cook them up half a dozen at a time – freezing the excess (already rolled into individual cookies) for special occasions – like catching up with close friends and loved ones.

The recipe is from Martha Stewart’s Cookies cookbook and it is marvellous.  It definitely pays to use good quality cocoa & dark chocolate, as well as to splurge on some super plump sour cherries!  I actually always have sour cherries on the ready within my larder especially for these cookies – but then again I have an extremely well stocked pantry (it’s definitely the Asian in me).  I find my son isn’t really into these cookies probably because of the bittersweet nature of the dark chocolate.  But for adults – they really hit the spot.  And fortunately, they’re the type of cookies where you can stop after one.. okay… maybe two!!

Ingredients (Makes about 3 dozen)
1 3/4 cups all-purpose flour
1 1/4 cups unsweetened Dutch-process cocoa powder
2 tsp baking soda
1/4 tsp salt
1 1/4 cups (2 1/2 sticks / 275 grams) unsalted butter, room temperature
1 1/4 cups granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1/4 tsp pure vanilla extract
12 ounces bittersweet chocolate, coarsely chopped
1 1/2 firmly packed cups dried sour cherries (9 ounces / 255 grams)

Directions
Preheat oven to 350F / 175C.  Line two baking sheets with parchment paper.

In a bowl, sift together the flour, cocoa powder, baking soda, & salt.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy.  Add eggs & vanilla; beat until well combined.  Add the flour mixture, & beat on low speed until just combined.  Do not overbeat.  With a wooden spoon, fold in chocolate and cherries.  (Dough can be frozen at this point, wrapped well in plastic, up to 1 month; thaw completely before baking.)

Form balls of dough, each about 1/4 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.  Cookies can be stored in an airtight container at room temperature up to 3 days.

CHOC CHERRY COOKIES 1600-31

CHOC CHERRY COOKIES 1600-32

CHOC CHERRY COOKIES 1600-33

CHOC CHERRY COOKIES 1600-34

CHOC CHERRY COOKIES 1600-35

CHOC CHERRY COOKIES 1600-36

CHOC CHERRY COOKIES 1600-37

CHOC CHERRY COOKIES 1600-38

CHOC CHERRY COOKIES 1600-40

CHOC CHERRY COOKIES 1600-41

CHOC CHERRY COOKIES 1600-39

2 Responses

Leave a Reply

Your email address will not be published.