Who doesn’t love a good chocolate chip cookie? These large cookies, featuring big chunks of chocolate instead of chips, are all about the quality of the chocolate—and the cherries. Be sure to buy bars that you’d enjoy eating on their own. Intensely flavored dried tart or sour cherries, such as the Montmorency variety, make a perfect partner to the dark chocolate; use small cherries whole or chop larger ones.
1¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 egg, at room temperature
2 teaspoons pure vanilla extract
12 ounces premium dark chocolate bars (about 70% cacao), coarsely chopped into ½-inch pieces
1 cup pitted dried tart cherries
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
In a bowl, combine the flour, baking soda, and salt. Whisk to mix well.
Combine the butter and both sugars in the bowl of an electric mixer. With the paddle attachment, beat at medium speed until the mixture is light and fluffy, about 5 minutes. Add the egg and vanilla and blend well. Add the flour mixture and mix at low speed just until incorporated. Stir in the chopped chocolate and cherries.
Using a #20 (¼-cup) ice-cream scoop with a release mechanism, scoop up level portions of the dough and place them about 3 inches apart on one of the baking sheets. (Cover the bowl with the remaining dough to keep it from drying out while the first batch of cookies bakes.) Bake until the cookies are golden brown, about 15 minutes. Slide the paper or mat off the baking sheet to a wire rack to cool completely. Repeat the forming, baking, and cooling pr,ocess with the remaining dough on the other baking sheet.
Result: Cherry–Chocolate Chunk Cookies
Have a good meal and see you soon with new delicious ingredients.
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