In my ongoing quest to find the perfect cookie, I baked up a batch of these over the weekend. I’m not sure that they’re perfect, but they are tasty. The double chocolate comes from cocoa powder plus chocolate chips (I used Ghirardelli for both), and the dried cherries are infused with kirsch to rehydrate them and given them an extra cherry kick.
Makes 15-20 cookies
¾ cup flour
¼ cup unsweetened cocoa powder
½ tsp salt
½ tsp baking powder
1 stick butter (4oz)
½ cup granulated sugar
¼ cup brown sugar
½ cup dried cherries
Kirsch (enough to soak the cherries)
½ cup chocolate chips
Pack the cherries into a small bowl and add enough kirsch to cover. Steep for 30 minutes.
Preheat the oven to 375°C
Mix the flour, cocoa powder, salt and baking powder thoroughly. It helps to pass it through a sieve, particularly if (like me) your cocoa powder has been sitting in the larder for a while and is a bit lumpy…
Soften the butter (I usually take it out of the fridge and zap it for 10 seconds in the microwave) and cut into small pieces. Using a mixer, cream together the butter and sugar until it’s fluffy in texture. Beat the egg and gradually mix into the butter/sugar mixture. Next, add in the flour/cocoa mixture in 3-4 additional and beat together until incorporated. Drain the cherries (Keep the kirsch; it will make a great cocktail!) and mix the cherries and chocolate chips into the cookie dough.
Place heaped dessertspoons of cookie dough onto baking sheets and bake in the preheated oven for 9 minutes; if you’re using 2 baking sheets on 2 different shelves, switch the sheets around halfway through. Remove from the oven and allow to cool for 5 minutes, then transfer the cookies to wire racks and cool completely.