I'm telling you now, these cookies will not last long in your cookie tin. They are moist, fudgy, and loaded with yummy chocolate flavor. Perfect for the choco-holic in your life.
While out grocery shopping with the little guy the other day I came across these baking chips.
Now, of course, the Hersey's Special Dark chips I was familiar with, but I had never seen cherry baking chips before. I immediately thought of chocolate covered cherries and went in search for the dark chocolate chips. My vision was to make an extremely chocolatey cookie and marry these two flavors together - think cherry cordial. Yum!
When I got home I searched out the perfect chocolate cookie recipe. I like using AllRecipes.com because the recipes on this site seem to have the most reviews and the most helpful suggestions on how to improve the recipe if it needs it. I found the Double Chocolate Chunk Cookies recipe, which apparently is a Nestle Tollhouse original. Who knew? In place of the chocolate chunks, I used the cherry and dark chocolate chips. Oh, I'm so glad I did!
These cookies are amazing and everything I dreamed they would be! Fudgy and moist in the center, and that cherry flavor really goes will with the dark chocolate. They truly do taste just like a cherry covered cherry in cookie form.
One of the best parts is that these cookies stayed moist even after a night in the cookie tin. Delish! If you can track down these cherry baking chips (I found them at WalMart), you really should give these cookies a try. And share them....I know it's hard, but you'll make lots of friends!
Double Chocolate Cherry Chip Cookies
Adapted from AllRecipes.com via Nestle Tollhouse
2 cups all purpose flour
3/4 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter, softened
2/3 cup sugar
2/3 cup packed brown sugar
1 tsp vanilla extract
2 eggs
1 cup cherry baking chips
1 cup dark chocolate baking chips
1. Preheat oven to 350 degrees.
2. Sift together flour, cocoa, baking soda, and salt in a medium bowl. In a large bowl, cream butter and sugars. Add eggs, one at a time, until incorporated. Mix in vanilla.
3. Gradually beat in flour mixture. Stir in baking chips.
4. Scoop with a medium cookie disher and roll in to balls. These cookies did not spread very much for me so I flattened the balls a little with the palm of my hands before placing them on the cookie sheet. Drop on to ungreased cookie sheets.
5. Bake in preheated oven for 8-11 minutes, or until cookies are puffed and centers are set but still soft. Cool on baking sheets for 2 minutes, then transfer to a cooling rack to cool completely.
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