There I was, browsing through my precariously stacked pantry, when a bag of dried cherries forceably ejected themselves from the shelf at me. Normally, I would just get mad and shove the offending item back in, willy-nilly, practically asking for it to fall out again. But inspiration struck (it helped that I was hungry), and I pulled out my block of Trader Joe's Pound Plus chocolate as well - time for cookies!
This recipe is based on an old Cooks Illustrated recipe, and it truly is the best chocolate chip cookie out there. There is no need for any other recipe. A few changes - there was originally an additional 1/8 cup of flour, but I'm lazy and didn't want to dirty another measuring spoon ;) Also, the recipe calls for 2 cups of semisweet chips, but I prefer chopping my own chocolate because you get an interesting mix of shapes and sizes - some large chunks, some shavings, and everything in between. By adding the cherries, I gave the cookies some depth so they weren't all chocolate, all the time (not bad in a brownie, but cookies need a little variety) without being overly fruity.
When I brought the cookies into work (because I would have eaten them all had they remained in my apartment), they vanished faster than I could say "Hey, there are cookies up at my desk." Glad to know my baking is appreciated ;)
The Only Chocolate Chip Cookie Recipe You'll Ever Need
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
8 ounces semisweet chocolate, chopped
4 ounces dried cherries
Preheat the oven to 325°. Line cookie sheets with parchment paper.
Sift the flour, salt and baking soda and set aside.
Mix the sugars and butter just until thoroughly mixed, then add egg, yolk and vanilla and mix until creamy. Add the sifted ingredients and mix until just blended.
Stir in the chocolate and cherries, then drop dough in heaping tablespoons on a cookie sheet, about 2 inches apart, and bake for 15-17 minutes until golden and puffed. Slide the sheet of parchment off the cookie sheets and let the cookies cool without disturbing them for a few minutes. Once they have cooled slightly, move the cookies to a cooling rack.
That sounds ridiculously awesome. I have to try that. I made molasses cookies today at work; 5 dozen gone by 10:30. People go crazy for cookies.
ReplyDeleteHow many people are in your office? It always amazes me what 15 people can demolish in mine...
ReplyDeleteI can't wait to try this! I love the cherry/chocolate combo.
ReplyDeletePS - congrats on getting on the front page of Boston.com today. That's awesome. :)
You said that all chocolate wasn't bad in a brownie. Try reconstituting some dried cherries in a nice merlot and adding them to your brownies. Really adds a new dimension to an already perfect confection.
ReplyDeleteoh yea, i have a lot more than 15 people, but seriously. you were on the front page of the globe?!?! explain!!!
ReplyDeleteThanks, Lisa!
ReplyDeleteCorky, that sounds deliciously awesome. I'll definitely give that a try!
Not the Globe, just Boston.com... they feature different local blogs all the time. Nice to have so many people linking through, though!
Cherries are chocolate are a killer combination, I can definitely see how these would disappear quickly!
ReplyDeleteDelicious-looking cookies! I have to take mine in to work too to save me eating the whole lot. I took a batch in this morning along with a cake and when I went to get a slice to go with my cup of tea at four 'o clock there was nothing left! And I bought in loads! Lucky for me that I kept a few back at home, just in case...
ReplyDeleteBrilynn, all my coworkers were like "Chocolate and cherries? I NEVER would have thought to put those together." Really? I'm glad I'm around to educate their palates ;)
ReplyDeleteAntonia, that's why I always make sure I take a piece for myself and hide it on my desk first thing ;)