You know those days where you want cookies and brownies and the only thing you can get your hands on is an expired Snickers from the Family Mart? Well, luckily for me my Mom sent a care package with two bars of baker’s chocolate, so today I went for the whole brownie-cookie hybrid thing. These are chocolate cookies with chocolate chunks and dried cherries. They taste like a brownie in a cookie shape, thick and cakey. Yum.
I have been on the hunt for the perfect cookie to take to work for the cup of coffee I inevitably drink every afternoon. I am gonna come out and say it; these are perfect for coffee. They have tangy dried cherries and sea salt baked right into the dough, the perfect flavors to accompany a strong cup of black coffee.
I adapted this recipe from Spoonful of Flour’s salted double chocolate cookie recipe, but had to change it up because I didn’t have nearly the amount of chocolate that the recipe required. I also used one bar of unsweetened chocolate and one bar of semi-sweet. The combination was perfect for me as a huge fan of dark, dark chocolate. I love that bitter flavor of dark chocolate, it almost tastes better with the sea salt than it does with sugar.
These cookies didn’t spread nearly at all in the oven. I’m not sure if the toaster oven is on it’s last leg (RIP) or I had the ratio of wet and dry ingredients a little bit off. When I was watching the first batch bake I was silently cursing and pacing around wondering what I had messed up, but I ended up liking them so much better this way. They are very brownie like, which is definitely not a bad thing.
- One 4 oz bar of semi-sweet chocolate
- One 4 oz bar of unsweetened chocolate
- 1/2 stick (plus 1 T ) of unsalted butter
- 2/3 cup AP flour
- 1/2 t baking powder
- 3/4 t sea salt
- 2 L eggs (room temp)
- 3/4 cup light brown sugar
- 1 t vanilla extract
- 1/4 cup of dried cherries, chopped
- Melt the whole unsweetened chocolate bar, 1/2 the semi-sweet bar, and the butter in a double boiler, once melted remove from heat. (If you don’t have a double boiler, simmer a few inches of water in a small sauce pan and put the chocolate/butter in a a heatproof bowl on top of the pan making sure the bottom of the bowl isn’t touching the water)
- Chop the remainder of the semi-sweet bar and the dried cherries to desired size (I like to leave things pretty chunky)
- Whisk together the dry ingredients in a small bowl, set aside.
- Beat the sugar, eggs and vanilla for a few minutes, until the sugar is dissolved.
- Slowly add the melted chocolate/butter until incorporated, then add the dry ingredients.
- Fold in the chopped chocolate and cherries.
- Drop by the tablespoon on a lined baking sheet (slightly flatten) and bake for 10 minutes in a 350F oven.
- Let cool for a minute on the sheet before removing to finish cooling on a rack or plate.
- Pig out
In Shanghai news, a few days ago was 立秋, aka the beginning of Autumn on the lunar calendar. Hopefully this means that humidity will start to go away. Even though Fall here isn’t as pretty as Fall in South Carolina, I still love the cool, dry weather. Perfect patio weather before the nasty winter comes. Also looking forward to some good music festivals and, of course, October holiday. Yay for a week off work!