Cherry Double-chocolate Cookies

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Cherry Double-chocolate Cookies

Description

Taken from Gourmet magazine. They recommend using the finest-quality chocolate you can. Cookies will keep in an airtight container at cool room temperature for five days.

Cooking Time

Preparation Time :25 Min

Cook Time : 12 Min

Total Time : 37 Min

Ingredients

Serves : 24
  • 1 1⁄4 all-purpose flour


  • 3⁄4 cup unsweetened dutch cocoa


  • 3⁄4 baking soda


  • 1⁄2 salt


  • 1 1⁄2 brown sugar


  • 3⁄4 unsalted butter


  • 2 eggs


  • 3 1⁄2 ounces milk chocolate, cut into 1/2-inch chunks


  • 1 pecans


  • 1cup dried sour cherries

Directions

  • Preheat oven to 375 degrees with racks in upper and lower thirds.
  • Whisk together flour, cocoa powder, baking soda, and salt in a small bowl.
  • Beat together butter and brown sugar with an electric mixer at medium-high speed until pale and fluffy, then add eggs one at a time, beating until combined well. Reduce speed to low and add flour mixture, mixing until just combined. Add chocolate chunks, pecans, and cherries and mix until just incorporated.
  • Drop two level TBLE of dough per cookie about two inches apart onto two ungreased large baking sheets. With dampened fingers, flatten cookies slightly.
  • Bake, switching position of sheets halfway through baking, until puffed and set, 12-14 minutes. Transfer cookies to a rack to cool.
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