Laura
Arnold
Lara M
Sara Dobson
CibbuanoChewy chocolate and cherry cookies!
March 25th 2008 03:39
Chewy chocolate and cherry cookies!
I was in a bakery the other day (because I l-o-v-e baked goods) and I saw some absolutely delicious looking cookies for sale! They were staring at me, tempting me to eat one… or several! However at $3 a cookie, reality made a loud thud next to me, snatching me back from outer-space. It was at this critical moment with half a pain au chocolat in one hand (and the other half in my mouth), I had a mental argument in my head about how much cookies were worth (‘Should I? Shouldn’t I?’), and after much thought concluded I would try making these delicious looking cookies myself at a substantially lesser cost (or fail and come back to buy some).
I’m happy to report that my Chewy chocolate and cherry cookies were a raging success! They are very rich, filled with chocolatey goodness, they are soft and chewy inside, with the cherries giving just enough of a sour kick to let you continue to enjoy the chocolate sensation in your mouth! I experimented with sizes, and found that if you made the cookies smaller, they tended to become very crunchy as opposed to chewy, so I would recommend sticking to the large cookies I made. They are absolutely irresistible!
Chewy chocolate and cherry cookies
Ingredients: 175g dark chocolate chopped, 50g unsalted butter, 60g plain flour, ¼ tsp baking powder, pinch of salt, 2 eggs, 250g caster sugar, 1 tsp vanilla essence, 115g milk chocolate chopped, ½ cup pitted morello cherries
Steps: Preheat the oven to 180 degrees Celsius. Melt the dark chocolate and butter using a water bath, then allow to cool slightly. Sift the flour, baking powder and salt together. In another bowl, beat the eggs, sugar and vanilla essence until thick and pale. Stir the melted chocolate into the eggs and sugar, followed by the flour. Then stir in the cherries and milk chocolate chunks.
Drop tablespoons of the mixture onto baking trays lined with baking paper (leave room for the cookies to expand- they double in size), and bake for 8-10 minutes. Cool completely.
Makes about 24
Tip! Don’t fret when you find after all your mixing that your batter seems very “liquidy”, after a little baking, the cookies their thing and *poof!* like magic, they appear!
| 50 |
| Vote |
Subscribe to this blog
Comment by Anonymous
Bet you went into Bourke St Bakery!!
Comment by Laura
Recipes Room