It’s always interesting to find out what people like best out of the recipes I make. Last week, I promised a co-worker I would bake her whatever she wanted because she helped me out on a project. “Oh those espresso cookies” she asked for. I thought she meant the Mocha Truffle Cookies. Nope. She was referring to a recipe I made back in April. I never bothered writing about it here because it did absolutely nothing for me, yet it’s her favorite so far. I’ll write about it soon, now that I’ve made it again, promise.
These Chocolate Chunk and Cherry Cookies happen to be the favorite of the kids’ babysitter. With its deep rich chocolatey flavor and little studded bits of cherry sprinkled throughout, it’s no surprise that it is well-liked. On one of our evening walks recently, we delivered Cookie C.A.R.E. packages to a few of our neighbors along the way. The recipe comes from the February issue of Country Living magazine, which is a good source of recipes, believe it or not, particularly comfort food ones.
Go on and make friends with a few of your neighbors. With these babies in your hands, you can’t go wrong.
Chocolate Chunk and Cherry Cookies
Recipe courtesy of Country Living magazine
|1 1/2 cup(s)||all-purpose flour|
|1 teaspoon(s)||baking soda|
|1 cup(s)||unsalted butter|
|3/4 cup(s)||granulated sugar|
|1 1/4 cup(s)||(firmly packed) dark brown sugar|
|2 teaspoon(s)||pure vanilla extract|
|1 1/2 cup(s)||chopped bittersweet chocolate|
|1 1/2 cup(s)||dried tart cherries|
- Heat oven to 350 degrees F. Line baking pans with parchment paper and set aside. Combine flour, cocoa, salt, and baking soda in a medium bowl and set aside. Beat butter and sugars in a large bowl until light and fluffy, using a mixer set on medium-high speed. Beat in eggs one at a time and add vanilla.
- Reduce mixer speed to low and gradually add flour mixture until combined. Stir in chopped chocolate and cherries (for blond Milk Chocolate and Cherry Cookies, omit cocoa, add an additional cup flour, and replace bittersweet chocolate with milk chocolate). Shape 2 tablespoons dough into rough balls and place 2 inches apart on a baking sheet lined with parchment.
- Bake 11 to 13 minutes. Cool cookies on pan 2 minutes. Transfer to a wire rack and let cool completely.
Yield: 4 dozen