Naomi Chanbers. Powered by Blogger.

Chocolate Cherry Cookies

missing the white chips, but still good
We’ve now arrive at my favorite time of year, Fall. The stores are stocked with Halloween decorations, candy and costumes. I love this time of year most of all because I get to make my favorite fall treats. Get ready for many recipes calling for pumpkins, corn, gourds, ham, turkey, gravy, stuffing and pies. I am always being inspired by the old and the new. What inspires me the most in the kitchen is family and tradition? I am a firm believer that families should create their own traditions.

Before we married, my husband and I went to a Russian bar in Manhattan. The ceilings were ordained with red lamps, and the bartender’s wall was engulfed in more types of Vodka than I can count. There we learned that cranberry Vodka was a tradition in Russia. I told Johnny, that I wanted to borrow that tradition.

Well, Christmas is not here, but one of my new Christmas cookies has arrived. As the boys grow up, I am going to make different versions of this Christmas Cookie. It is a chewy chocolate cookie. This recipe calls for white chocolate chips. I did not have any when I made this batch, but don’t worry, when I make it again I will make it correctly.

1 cup all-purpose flour
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated white sugar
1/3 cup butter or margarine, softened
1 teaspoon vanilla extract
1 large egg
2/3 cup dried tart cherries (I used craisins infused with cherry juice)
3 tablespoons semisweet white chocolate chips
Cooking spray
Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt. In the images I show you exactly what it should look like at this stage.

In a second bowl, add sugar and butter, mix until well blended. Add vanilla and egg; beat well. With mixer on low speed, gradually add flour mixture. Beat just until combined. Fold in cherries/craisins and white chocolate chips.

Texture – The batter should be sticky, thick and gooey. Look at my image above, see how the spoon is standing straight up? That is how it needs to be.

Drop by tablespoonful 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or just until set. The first time around I baked them too long and they turned out too crunchy, like a biscotti. If you have never made this recipe before try a test cookie first, make sure you cook it for the right amount of time. Do not be paranoid that they will be too soft. I was afraid of that and they came out to stiff. The second time around I got it right.

Remove from oven; cool on pans 5 minutes. Remove from pans; cool completely on wire racks.
Ta Da! If you like this recipe, please forward and share.

Yours Truly,

flour, cocoa and baking powder

egg and sugar

add the dry ingredients to wet ingredients slowly

For the freezer. They freeze well.

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