DARK CHOCOLATE COOKIES WITH SOUR CHERRIES
Steps:
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a bowl, sift together the flour, cocoa powder, baking soda, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla; beat until well combined. Add the flour mixture, and 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.
CHOCOLATE-CHERRY GINGER COOKIES
These are the kind of cookies that make you want to cozy up under a warm blanket with a cup of tea and a good book. Packed full of warming spices, they have soft, chewy centers and crisp edges, and are punctuated by melty puddles of milk chocolate and tart dried cherries. They come together quickly too; no need to soften butter or chill dough. Feel free to substitute dark chocolate for a more deeply chocolaty cookie, but in either case, use chopped bar chocolate and not chips for the meltiest, tastiest bites. You can also substitute dried cranberries for the cherries.
Provided by Yossy Arefi
Categories cookies and bars, dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 16
Steps:
- Place racks in the top and bottom thirds of the oven and heat oven to 325 degrees. Line 2 sheet pans with parchment paper. Put the turbinado sugar in a shallow bowl and set aside.
- To a large bowl, add the granulated sugar, butter, oil, cocoa powder, ginger, cinnamon, nutmeg, cloves, and salt, and whisk to combine.
- Add the molasses and egg to the bowl, and whisk until smooth. Add the flour and baking soda, and stir with a rubber spatula until a few streaks of flour remain.
- Add the chopped chocolate and cherries, and stir until well-combined and the flour is completely incorporated and no longer streaky.
- Portion the cookies into 24 balls that are roughly 2 tablespoons/35 grams each, roll them in the turbinado sugar, and place them on the prepared baking sheets, 12 cookies per sheet.
- Bake the cookies for 15 to 17 minutes, rotating the sheets from front to back and top to bottom halfway through, until crackly on top but still quite soft in the center. Cool the cookies completely on the baking sheets, then store in an airtight container at room temperature for up to 4 days.
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