|the dried sour cherries are a wonderful balance to the rich dark chocolate…|
It’s Day 3 of our Cookie Extravaganza and it’s time for a little chocolate. Well actually this recipe involves a lot of chocolate! One of my favorite cookbooks is The Sweet Melissa Baking Book by Melissa Murphy. It’s filled with so many delectable delights. These cookies jumped off the page and they are now my husbands favorite holiday cookies. The combination of the dried sour cherries and the deep dark chocolate is just…well sinful really. These cookies will make you sing with joy grateful to the Lord above for the creation of such magical ingredients.
Celebrate the Cookie!
Day 2 ~ paula’s pecan shortbread bars
Double Dark Chocolate Cherry Cookies
recipe from The Sweet Melissa Baking Book by Melissa Murphy
1 cup all purpose flour
3/4 cup quality unsweetened Dutch process dark chocolate cocoa powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
1 stick butter, softened
2/3 cup granulated sugar
1/4 cup firmly packed dark brown sugar
1 large egg
1/4 teaspoon pure vanilla extract
3/4 cup quality (58%) chocolate chips
1/3 cup dried sour cherries
In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt
In a bowl of an electric mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until fluffy, about 3 minutes. Add the egg, mixing well. Add the vanilla.
With the mixer on low speed, add the flour mixture in three batches, mixing just until incorporated after each addition. Stir in the chocolate chips and cherries. Scrape down the sides of the bowl.
Refrigerate the dough for a few hours until firm. Turn the dough on a clean work surface and divide it in half. Roll out into 2 uniform logs about 12 inches long. Refrigerate until firm enough to slice, about 1 hour. Position a rack in the top and bottom thirds of your oven. Preheat the oven to 350. Line two cookies sheets with parchment paper or aluminum foil.
Cut the logs into 1 inch slices and place 1 1/2 inches apart on the prepared cookie sheets. Bake for 15 minutes or until the dough looks just baked. These cookies should be tender, so don’t over bake.
These cookies can be stored in a airtight container at room temperature for up to 3 days. For longer storage, refrigerate in a airtight container for 5 days or freeze up to 3 weeks. Do not uncover before defrosting.
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