I’ve been having a heck of a time at work lately. Nothing seems to be going my way. And when the sun is shining outside and I am juicing lemons, roasting strawberries, or spreading/arranging brightly coloured fruit on sweet crusts, it just feels ironic.
Sometimes you need a dark and stormy dessert to go with your dark and stormy mood.
Chocolate meets dark chocolate chunks meets dried cherries.
lemons and sunshine again soon.
Cherry Chocolate Chunk Cookies
Adapted from The Best of Fine Cooking: Chocolate
3/4 cup (3 1/3 oz) all purpose flour
1/3 cup (1 1/8 oz) unsweetened cocoa powder
1/2 cup granulated sugar
1/8 tsp baking soda
1/8 tsp salt
7 tbsp (3.5 oz) unsalted butter, room temperature
1.5 tbsp milk
1/2 tsp vanilla extract
1/2 cup chopped dark chocolate or dark chocolate chips
1/2 cup coarsely chopped dried tart cherries
Preheat oven to 350F. Line cookie sheets with parchment paper or non-stick mats.
In the bowl of a stand mixer fitted with paddle attachment or in a large bowl (if using a hand-mixer) sift together flour, cocoa powder, sugar, baking soda, and salt. Add butter mix until combined. Add the milk and vanilla and mix on low speed until the dough comes together and starts to clump around the paddle or beaters. Mix or knead in the chocolate chunks and cherries.
Drop dough by tablespoon onto prepared baking sheets leaving about 2 inches between cookies. Bake in the middle of the preheated oven for about 12 minutes or until the tops of the cookies look dry and the cookies are only a little soft when pressed with a finger.
Slide the parchment onto a rack and let the cookies cool completely. Cookies can be stored in an airtight container for up to a week.