This week's Eat Something Sunday post is a little different. I'd decided not to take process photos for this one due to the fact that a) it's cookies and there's nothing particularly thrilling in the process and b) it was quite dark. But then I forgot to take an ingredient shot as well. So you're stuck with merely the final product to look at. But I have faith, dear readers, that you'll get on.
From the outside these may look like a semi-ordinary chocolate chip cookie, but one bite and you'll realize they're a little more grown-up than that childhood favorite (though I will not fault a good old fashioned CCC any day). Dark, bittersweet chocolate paired with tart dried cherries is a bit fancy and a lot tasty.
Dark & Sweet Cherry Chocolate Chip Cookies
Makes ~36 large cookies
Preheat oven to 375°F
3 cups flour
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups softened butter
1 1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 Tbsp vanilla extract
10 oz. (1 small bag) bittersweet chocolate chips (I like the Ghirardelli 60% cacao large chips)
8 oz. dried sour/tart cherries (I like the Whole Foods 365 brand)
1 - Sift together dry ingredients (flour, soda, salt) and set aside
2 - Cream butter and sugars.
3 - Add eggs and vanilla and beat until incorporated - don't overmix.
4 - Add the dry ingredients to the wet and mix until well incorporated.
5 - By hand, stir in the chocolate chips and the dried cherries.
6 - OPTIONAL - Refrigerate for 20-30 minutes. This will help the cookies from spreading so much. It's not necessary, but it does help (especially in the warm summer months) to achieve slightly poufier and less flat cookies.
7 - Spoon cookies by large tablespoonfuls on to cookie sheets lined with parchment (or plain ungreased sheets if you prefer). I use 2 soup spoons to make a rounded shape - but if you have a cookie scooper, have at it.
8 - Bake at 375°F for 7-10 minutes, rotating halfway. Cool on rack or paper.
These are delightful paired with the classic glass of milk. Nom nom nom.