Lately it feels like I’m a hamster on a wheel, trying frantically to keep up with the months as they race by at breakneck speed. I mean, I’d only just barely gotten used to the fact that it’s already fall, and then wham! Snow.
(OK, so it was just a little flurry on a lazy Saturday morning. But still… it was literally the first day of November, dammit. Give me a week or two to acclimatise, please!)
My first reaction was to pull the covers over my head and spend the rest of the day hiding in bed, but I’d already planned on spending the weekend preparing for Cookie Week, so I dragged myself out of bed and decided (after chugging a couple of coffees to fortify myself) that this wasn’t such a bad way to spend a cold, winter-is-almost-here sort of day. It’s hard to stay grumpy when there are homebaked cookies to look forward to.
That’s especially true when the cookies in question are these Chocolate Cherry Chews, which pair up tart dried cherries with semisweet chocolate in one ooey-gooey cookie-shaped package.
In the hierarchy of chocolate desserts, these cookies land somewhere between a delicate meringue and a gooey brownie, with a crisp outer shell that gives way to a gooey, chewy, chocolatey centre. They’re almost tooth-achingly sweet, but the cherries provide a much needed pop of tartness to keep things in balance.
These work especially well for chasing away the is-it-winter-already blues because chocolate, as everyone knows, has magical happiness-inducing properties. I’m firmly convinced that this effect is doubled when the chocolate in question is baked into something gooey and sweet. I mean, have you met anyone who doesn’t smile when presented with a chewy still-warm brownie? (OK, so maybe there are some exceptions to this rule. But they’re just weird.)
Unfortunately, the magical properties of chocolate won’t make the snow go away or slow down the weeks between now and winter’s official arrival, but at least they’ll soften the blow somewhat.
- 4 oz semisweet chocolate, roughly chopped
- 4 oz unsweetened chocolate, roughly chopped
- ¼ cup unsalted butter, cut into cubes
- ½ cup flour
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup sugar
- 1 tsp vanilla extract
- ½ cup dried cherries
- ½ cup mini semisweet chocolate chips
- Preheat oven to 350F. Line two large baking sheets with parchment paper.
- Using a double-boiler or in the microwave, melt the chocolate and butter together until smooth and combined. Set aside to cool for 5 minutes.
- In a medium-sized mixing bowl, stir together flour, baking soda and salt.
- In a second bowl, whisk together the cooled melted chocolate with eggs, sugar and vanilla extract until smooth and well combined. Add the dry ingredients and mix until just barely combined. Fold in the dried cherries and chocolate chips. (The batter may look a little runny, almost like brownie batter. This is perfectly fine. Resist the urge to add more flour!)
- Drop heaping tablespoons of dough onto the prepared baking sheets, spacing 2" apart. Bake in preheated oven for 10-12 minutes, or until the cookies are shiny and crackly on top and set around the edges. Let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Welcome to the second annual Cookie Week, hosted by Kim of Cravings of a Lunatic and Susan of The Girl In the Little Red Kitchen! I’m teaming up with 10 other talented bloggers to bring you five fantastic days of cookie recipes to get you into the holiday spirit. Whether you’re prepping for a holiday cookie exchange or having friends and family over for sweet treats, it’s time to break out the flour, butter, sugar and eggs, because we’ve got you covered!
Our sponsors for this event have provided us with some great prizes. A big thanks to Imperial Sugar, Circulon, Peanut Butter & Co. and Page Street Publishing for being a part of Cookie Week, and for their generous contributions.
You can enter the giveaway using the handy-dandy Rafflecopter widget at the bottom of the post. Here’s what’s up for grabs – one lucky winner takes it all!
- 1 case (10, 4-lb bags) Imperial Granulated Sugar
- 3-Piece Bakerware Set from Circulon
- 6 assorted jars of Peanut Butter & Co. peanut butter
- One copy of the cookbook Eat More Dessert by Jenny Keller
- One copy of the cookbook Bake and Destroy by Natalie Slater
- One copy of the cookbook Decadent Gluten-Free Vegan Baking by Cara Reed
- One copy of the cookbook Rawsome Vegan Baking by Emily von Euw
Make sure to stop by and check out all the great cookies by today’s Cookie Week participants:
- Double Chocolate Chip Skillet Cookie by Cravings of a Lunatic
- Pumpkin Cookie Cups with Biscoff Buttercream by The Girl In The Little Red Kitchen
- Chocolate-Cherry Chews by Crumb
- Chocolate Hazelnut Cookies by Cooking in Stilettos
- Cranberry, White Chocolate, Crystallized Ginger Cookies by That Skinny Chick Can Bake
- Dark and Crunchy Peanut Butter Cookies by Hungry Couple
- Dulce de Leche Filled Brownie Sandwich Cookies by Mind Over Batter
- Muffin Top Cookies by Food Lust People Love
- Peanut Butter Cookie Dough Sandwich Cookies by Chocolate Moosey
- Pumpkin Eggnog Cookies by Jen’s Favorite Cookies
Other blogs participating later this week:
How to enter:
Mandatory Entry: Leave a comment telling us what cookies are your favourites for holiday baking. Additional options to enter are listed in the rafflecopter widget.
1 (one) lucky person will win a the prizes listed above, who will be randomly chosen through Rafflecopter. This giveaway is open from Monday, November 3rd, 2014 to Monday, November 11th 11:59 EST to US residents only. The winner will be contacted by me via email and will have 48 hours to respond, at which time a new winner will be drawn. Good luck!