After making mushroom lasagna for my family this weekend, I decided we needed something to balance out the vegetables and so made these cookies, which are loaded with two types of chocolate and delicious sour cherries. The recipe comes from Martha Stewart Cookies, a book Gina and I were given for Christmas by Gina’s godmother, who is also an avid and excellent baker. I’ve never been a big Martha Stewart fan (I tend to like less grandmothery chefs who haven’t gone to jail), but this book is pretty awesome. It has about 100 cookie recipes, divided by type such as “chewy”, “crispy”, “cakey”, etc. I am told she has a similar cupcake book, although I can’t imagine how there are quite as many cupcake varieties as there are cookie types.
I sometimes forget how easy cookies are to make, but these were really a cinch- just mix some dry ingredients, add an egg and chocolate, put in the oven and enjoy. We didn’t have a mixer in the mountains, so I even made do with just a spoon to whisk everything together. They are intensely chocolatey, so certainly not for anyone with a chocolate aversion (is there such a person? I don’t know one), but the sour cherries add a nice contrast that lightens up the chocolate monotony. Below is a halved recipe from the original, but I assure you, you will still have cookies for days- I’m never sure why cookie recipes assume that you are baking for 20. Try these sometime soon, I promise you will not regret it. Just have a large glass of milk nearby.
Dark Chocolate Sour Cherry Cookies
From Martha Stewart Cookies
Makes about 2 dozen
Equipment: Electric mixer (or wooden spoon and some old fashioned elbow grease), knife, cookie sheet
3/4 plus 2 tablespoons all-purpose flour
1/2 plus 2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
1 1/4 stick unsalted butter, room temperature
1/2 plus 2 tablespoons granulated sugar
1/4 plus 2 tablespoons packed dark brown sugar (light brown works too)
1 large egg
1/4 teaspoon vanilla extract
6 ounces bittersweet chocolate, coarsely chopped
3/4 cup firmly packed dried sour cherries
Preheat oven to 350 degrees. Line cookie sheet with parchment paper or grease with butter. In a bowl sift together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer with paddle attachment, or large bowl with wooden spoon, cream together the softened butter and sugars until fluffy and light. Add egg and vanilla and stir/beat until combined. Add the flour mixture and stir until just combined. With a wooden spoon, mix in the chocolate and sour cherries.
Form balls of dough (mine were about 1 rounded tablespoon although Martha recommends 1/4 cup, which seems excessively large). Place balls on the baking sheets, 2-3 inches apart. Bake until puffed and cracked, about 9 to 11 minutes. Let cool and enjoy!