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Chocolate Chocolate Cherry Chunk Cookies




Source of Recipe


net


List of Ingredients




CHOCOLATE-CHOCOLATE CHERRY CHUNK COOKIES

8 oz. Semisweet chocolate
1 3/4 Cups Flour
1/4 tsp. Baking soda
1/4 tsp. Salt
1/3 Cup Powdered cocoa
8 oz. Unsalted butter
1 tsp. Vanilla
1 Cup Sugar
1/2 Cup Firmly packed brown sugar
1 Egg
2 Tbls. Milk
1 Cup Graceland chopped dried cherries
1 Cup Walnut halves

Preheat oven to 350 degrees. Line cookie sheets with baking-pan liner paper or aluminum foil, shiny side up. Set aside. On a board with a heavy and sharp knife, cut the chocolate into rather large pieces. (If the chocolate is in thin bars, it may be cut or broken into 1/2 inch pieces; but if it is a thick slab, first slice it about 1/4 inch thick and then cut in the opposite direction into pieces about 1/2 inch wide - or larger.) Set aside.

Sift together the flour, baking soda, salt, and cocoa and set aside.

In the large bowl of an electric mixer, beat the butter until soft. Add the vanilla and both of the sugars and beat until mixed. Beat in the egg and milk. Then, on low speed, gradually add the sifted dry ingredients, scraping the bowl as necessary with a rubber spatula and beating only until mixed. Remove the bowl from the mixer. With a heavy wooden spatula, stir in the dried cherries, chopped chocolate, and 1 cup of the walnuts. The mixture will be thick and stiff. Use a heaping tablespoon of the dough for each cookie; place only six mounds on each cookie sheet. After placing the mounds on the sheets, flatten them slightly as follows: Dip a fork into cold water and, with the underside of the wet fork, flatten the tops of the cookies only slightly, making the cookies about 1/2 inch thick. Dip the fork again as necessary. Place an additional piece of walnut on the top of each cookie. The dough is so stiff you will not be able to actually press the nut into the cookie; it is OK. Bake two sheets at a time for 14 - 15 minutes, reversing the sheets, top to bottom and front to back, once during baking to ensure even baking. When done, the cookies will feel soft, but do not over bake them or they will become too hard, or actually burn. Let the cookies cool on the sheets for a few minutes until they are firm enough to be moved. With a wide metal spatula transfer the cookies to racks to cool. They will become crisp and less fragile as they cool. Store airtight. YIELD: 32 RATHER LARGE COOKIES



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