Monday, December 21, 2009

Sour Cherry and Chocolate Chunk cookies

These are another top drawer cookie, and I haven't made these yet this year, because I need the chocolate chunk first. Sarah Clausen provided this recipe. I think it's a Martha Stewart too. Picture to follow, when I make them.

makes 3 dozen
use parchment paper on cookie sheets
bake at 350 deg F 9-11 minutes, do not overbake.

1 3/4 c flour
1 1/4 c unsweetened cocoa powder (yes, 1 1/4 cup)
2 tsp baking soda
1/4 tsp salt
1 1/4 c unsalted butter (i know- it's 2 1/2 sticks)
1 1/4 c granulated sugar
3/4 c firmly packed dark brown sugar (i am sure light brown is just fine)
2 large eggs
1/4 tsp vanilla
12 oz bittersweet chocolate (bash with hammer into cookie size chunks)
1 1/2 c dried sour cherries firmly packed (again, Trader's had these)

Sift together flour, cocoa, soda, and salt.

In another bowl, cream butter and both brown and white sugar till fluffy, then add eggs, and vanilla till well combined.

Add flour mixture, beat on low, just till combined (do not overbeat)
With a wooden spoon, lightly fold in chocolate chunks and cherries.
Shape into 2 tsp balls and squish.

Bake 9-11 minutes at 350 deg F. Don't overdo.


We used bittersweet from Trader's. The trade off was milk chocolate plain,
or bittersweet with almond chunks. We went for the bittersweet with almonds.
I think it was the right thing to do.

We made 2 teaspoon cookies, and rolled them into balls, then smashed them.
The smashing was required or they came out too puffy. Take that back. After
cooling a bit, they go back to flat, the preferred density. About 2 1/2 to 3 inch
bake 9-11 minutes at 350 deg F. Don't overdo the cooking, or you won't have that
super chewy gooey deliciousness you are looking for.

It looks like we will get like 5 dozen from these. We started with small,
2 teaspoon cookies, and then went to larger. smaller is best. these
are not eat-by-the-handful cookies. One does it. Okay, Mo, you can
set the bar... one is never enough, i am sure. :-)

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