Dark Chocolate Cookies with Sour Cherries

Recipe from Martha Stewart's Cookies

These are very chocolatey and rich. Instead of sour cherries I used regular dried cherries. I also had to substitute some cocoa powder. The recipe calls for 1 1/4 cups unsweetened Dutch-process cocoa powder. I realized I only had 1 cup and didn't want to run to the store for 1/4 cup. After some online research I found that 1 oz unsweetened chocolate = 3 Tbsp cocoa + 1 Tbsp butter. So I used 1 1/3 oz unsweetened chocolate and took out 1 1/3 Tbsp of the butter. I don't think this had a negative impact on the cookies at all! I'm very excited that the substitution worked so well!

Ingredients:

• 1 3/4 cups all-purpose flour


• 1 1/4 cups unsweetened Dutch-process cocoa powder


• 2 tsp baking soda


• 1/4 tsp salt


• 1 1/4 cups unsalted butter, room temp


• 1 1/4 cup granulated sugar


• 3/4 cup firmly packed dark brown sugar


• 2 large eggs


• 1/4 tsp vanilla extract


• 12 ou bittersweet chocolate


• 9 ou dried sour cherries

Directions

1. Preheat oven to 350F. Line two baking sheets with parchment paper (I didn't use parchment and it worked fine).


2. In a bowl, sift together the flower, cocoa powder, baking soda, and salt.


3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla; beat until well combined. Add the flour mixture, and beat on low speed until just combined. Do not over beat. With a wooden spoon, fold in chocolate and cherries.


4. Form balls of dough, each about 1/4 cup; place balls on prepared baking sheets, about 3 inches apart. Bake until puffed and cracked, 9 - 11 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely.

Eric's rating: 9/10

Brenda's rating: 8/10