Try this cookie recipe that contrasts the tartness of the cherries with the cocoa and chocolate chips for an elegant, and delicious, addition to your holiday table.
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
1 large egg
2/3 cup dried tart cherries
3 tablespoons semisweet chocolate chips
How to Make It
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg; beat well. With mixer on low speed, gradually add flour mixture. Beat just until combined. Fold in cherries and chocolate chips.
Drop by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or just until set. Remove from oven; cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
These have become a favorite. One of the folks in my foodie group brought them to a picnic and I've been making them ever since. I do use sour dried cherries - keep the proportions the same but only bake for 11 mins. Mine aren't gritty or dry - use ghiradhelli dark chocolate cocoa and chips. I like the sour and bitter sweet contrast.
I used Can't believe its not butter for butter, egg beaters for the egg, extra choc chips+cranberries (instead of cranberries) and it tasted delich! Not dry at all! No additional water needed. Cooked 12" moist like a brownie & still tart. Cookies barely rose. Make about 3 dzn cookies when using moderate tsp of dough. Will make again but double the recipe to make larger cookies.
I made the recipe as written and the chocolate cookie was OK however I could not taste either the cherries or the chocolate chips. We do not eat cookies often and I made these for holiday plates where I'm willing to splurge on the calories so perhaps I should stay away from Cooking Light recipes? If I were to make them again I would certainly increase the amount of both the cherries and the chocolate chips.
This is pretty much exactly like the recipe I use (http://badtadmd.com/?p=303) except the one I use is a bigger batch and has more goodies. I make tons of cookies, but these are some of my absolute favorite. You can't go wrong with them!
Superb cookies! Big chocolate flavor. I used craisins and it tasted great. However, I would prefer a slightly chewier cookie. I baked a full 12 minutes. Maybe the next time I should bake them for 10 minutes. And I got exactly 30 cookies as the recipe said. Next time I plan on adding instant coffee and omitting the craisins and doubling the chocolate chips. I am sure it will taste great. Thumbs up for this recipe!
I love love love these cookies!! I'm a chocolate AND cherry fiend so this cookie really is the best of both worlds. I agree with other reviewers on upping the butter to 1/2 cup. But for me 14 minutes in the oven like a previous poster was a little too long and left the cookies a bit dryer than I would have wanted. Next time I'll stick with the 12 minutes and I think they'd be absolutely perfect!
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