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Chocolate-Dark Cherry Cookies




Source of Recipe


Recipe from Urban Drivel


List of Ingredients




2 cups plus 2 tbsp unbleached all purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 tbsp (1-1/2 sticks) unsalted butter, melted and then cooled until warm
1 cup packed light of dark brown sugar (or one-half light and one-half dark)
1/2 cup granulated sugar
1 large egg plus one egg yolk
2 tsp vanilla extract
1-/2 cups semi sweet chocolate chips (I used dark chocolate chips)
1/2 cup chopped dried cherries


Recipe



Adjust the oven racks to the upper and lower middle positions and heat the oven to 325 degrees. Line two large baking sheets with parchment paper or spray them with nonstick cooking spray.

Whisk flour, baking soda and salt together in a medium size bowl, set aside.

Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk (or substitute) and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.

Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into two equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base, again forming a single ball and being careful not to smooth the dough's uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2-1/2 inches apart. (Laurel Note: I didn’t do this; I just spooned them nicely onto my parchment paper, like you would a chocolate chip cookie.)

Bake until the are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool cookies on the sheet, then remove with metal spatula.