Bars, Cookies, Sweets

So What if I’m a Rebel: Dark Cherry Chocolate Cookies

Is there a “rule book” in food photography that says you can’t eat bites of your photo subject? Even if it is oozing warm chocolate? Because I just realized that I do it a lot, and after taking a quick surf through the cookies section on the Food Network and Betty Crocker websites, it doesn’t appear that those people are hungry when they shoot photos of their sweets. Hmm. I guess I’ll have to publish my own cookbook – with pages of scrumptious recipes and nicely lit pictures of scattered crumbs and dirty dishes. Just like at home. I’ve never been one to follow rules anyway.

The only thing I ever knew to use cherry chips for was my mom’s recipe for Cherry Bing Bars (I’ll share the recipe with you soon). So last year, I created a recipe for cupcakes using cherry flavored baking morsels (chips) and black cherry soda. (Yum!) And now I have a new cookie to share with you.

{Dark Cherry Chocolate Cookies}

1 cup (2 sticks) butter, softened

1/2 cup white sugar

1-1/4 cups brown sugar (I like to use dark but light is fine, too.)

1 teaspoon cherry extract

2 eggs

2 Tablespoons corn syrup

2-1/4 cups flour

1/2 cup cocoa

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup chopped cherry flavored baking morsels (I grate them finely in my cheese grater.)

1 cup 60% cacao bittersweet chips (I use Ghirardelli because they melt nicely into the cookie.)

Powdered sugar to sprinkle on cooled cookies if desired

Preheat oven to 375˚. *Or prepare dough and let sit, covered in the refrigerator.

In a small bowl, stir together flour, cocoa, soda, and salt. In a large bowl, cream together softened butter, white sugar, brown sugar, and cherry extract until creamy. Beat in eggs until light and fluffy (about 2 minutes). Beat in corn syrup. Gradually beat in flour mixture until combined. Stir in the chopped cherry chips and the cacao chips.

Drop by extra-large teaspoons full onto a baking sheet. (Makes 6 cookies at a time on regular sized cookie sheets.) Bake at 375˚ for 15 minutes or until the edges are crispy and the middle is just set. Cool on pan for 5 minutes and then transfer to wire rack. When completely cooled, sprinkle with powdered sugar.

*I read a cookie baking study last year but I don’t know where I saw it. Here’s what I remember though – if you mix up a batch of cookie dough and bake them right away, they will taste good. If you stick that dough, covered, in the refrigerator for a day and then bake them, they will taste even better. But if you stir up a batch of cookie dough and let it sit covered in the refrigerator for two or three days, the cookies will come out more flavorful, more delicious than ever. After about four days or so in the fridge I think, they just don’t get any better so you might as well bake at day two or three.

What recipes do you use that call for cherry chips?

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