double chocolate and cherry chunk cookies


this is for the chocolate lover. you will satiate your cravings and then some with this cookie. the dried cherries compliment the chocolate and the addition of the espresso powder helps to add a touch of earthiness.

during the holidays, there are so many cookie recipes out there and i like to have at least one chocolate cookie to along side with the shortbread and icebox cookies. it would be nice to have a list of the few recipes that i can go back to every year so i don’t have to deliberate for days over which ones to experiment each coming holiday. there are just too many good cookies to stick with just the few that you know best!

try these, they will be sure to please…

makes about 3 dozen

ingredients:

1 c all-purpose flour

1/2 c unsweetened dutch-process cocoa powder

1/2 tsp baking soda

1 tsp kosher salt

1 tbs instant espresso powder

8 ounces semi-sweet chocolate, divided in half, chopped in coarse chunks

1 stick unsalted butter, 8 oz

1 1/2 cups sugar

2 large eggs, room temperature

1 tsp pure vanilla extract

8 oz dried cherries, coarsely chopped

directions:

preheat oven to 325 degrees.

sift the flour, cocoa powder, and salt in a medium bowl. set aside. place the chocolate chunks and butter in a heat proof bowl and set over a pan of simmering water. stirring occasionally until melted.

transfer the chocolate mixture to a bowl of an electric blender. using the paddle attachment,  add the sugar, eggs, and vanilla and mix medium speed until fully combined. reduce the speed to low and slowly add the flour mixture until just incorporated. remove the bowl from the mixer and gently fold in the remaining chocolate chunks and cherries.

using a 1 1/2 inch scoop, scoop batter and place on a baking sheet lined with parchment paper. set cookies about 2 inches apart as they will spread and flatten. bake for 12-14 minutes or until the cookies flatten and are cracked on the surface. remove from oven. do not try to remove cookies immediately. let sit for one minute before transferring them to a cookie sheet. let cool for 5 minutes to set.

store the cookies in an airtight container for a several days. freeze immediately if you intend to use them beyond 3 or so days. they will thaw fast and will taste fresh!

bon appetit!

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About tasteinspired

foodie
This entry was posted in cookies, desserts/bakery, holiday recipes and tagged , , , , , , , , , . Bookmark the permalink.

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