Thursday, January 21, 2010

Recipe thuRsday: Cherry Double Chocolate Chip Cookies

Happy Thursday everyone!

I've been hankering for cookies a lot this past week so after my husband took the remaining Cherry Almond Wedding Cookies to work, I needed a different baked good fix.  I decided I needed chocolate!  And of course, I still had dried cherries.  I can't think of anything better than the two combined.  I took two different recipes and mashed them together to create this one.  In a nutshell, this is an altered chocolate chip cookie recipe, which I have made chewy and very chocolatey.  Alton Brown has a great episode on three different types of chocolate chip cookies, all of which were adapted from the Nestle Tollhouse cookie recipe. My favorite of course, is The Chewy, so I melted the butter which I think makes a HUGE difference in creating a soft, chewy cookie.  I wanted the cookies to be double chocolate, so I subbed out some flour for cocoa powder based off another recipe (again, a Tollhouse one--really, if you're going to mess with a good thing, go with the best).

These cookies came out rich, chewy, and super sinful delicious.  The cherry was very subtle, I think next time I might add more chopped cherries in there, or perhaps a swirl of cherry preserves.

Photobucket

Cherry Double Chocolate Chip Cookies
2 sticks of butter, melted
1 cup brown sugar, packed
1/2 cup of white sugar
2 eggs
1 tsp vanilla (or cherry liquor if you have it on hand!)
2 cups of AP flour
1/2 cup of cocoa powder
1 tsp baking soda
1/2 tsp of kosher salt
1 bag of semi sweet chocolate chips (about 12 oz)
1/2 cup dried cherries, chopped finely

1.  Preheat oven to 350F and line your baking sheets with parchment paper.
2.  In a large bowl, combine the melted butter and sugars and mix for about 1 minute.
3.  Add in the eggs and the vanilla, mix to combine.
4.  Add in the cocoa and salt until incorpaorated.  Scrape down the bowl as needed!
5.  Add in the flour and baking soda until flour is mixed in.  Fold in the chocolate chips and dried cherries.
6.  Roll into 1" balls, chill for about minutes in the fridge and then bake for 12-14 minutes.  Allow to cool on pan for about one minute and then remove to racks.

Enjoy with a tall glass of milk, or for an even more sinful treat, ice cream on top.  We had a Culver's Turtle ice cream cake with ours as well, and it was sooooo super delicious!

Some tips and notes for baking:
Dried cherries can be expensive so to make them stretch a bit more and get more cherry in every bite, chop them finely.  I recommend tossing them in a pinch of flour first though to keep them from sticking as you chop.  Repeat as needed!

The batter will be very soft and almost like thick brownie batter.  Allow it to chill for about 15 to 20 minutes before rolling it to ensure that you don't have too many problems with it.  Or you can roll the balls, place them on the cookie sheets, and then chill them for about five minutes before placing in the oven.  You might need to flatten them just a tad before baking!

And of course, cookie dough always freezes well, so you can pre-roll the balls and place them on a cookie sheet, freeze them, and then put them in a bag for single baking as you desire.  If you're trying to cut out some of the calories, you might be able to get away with cutting out half a stick of butter and not adding the entire bag of chocolate chips, but these are so rich, that you probably will feel satisfied after eating just one of them!

Buen provecho,
Kelly

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