I have been making riffs and renditions of this cookie for as long as I can remember. I think it started a few Christmases ago when I was searching for the perfect chocolate chip cookie. I know that’s subjective, seeing as we all have a different criteria as to what makes the perfect cookie, but for me it’s two things: a soft interior and a crispy edge. I like the contrast. Oh and I like a thickish, buttery cookie.
I tried dozens of recipes and settled on Jacques Torres’ recipe; and have been making versions of it ever since. I skip the need for pastry flour, which exists in the original recipe, I play around with the sugar amounts based on what I have on hand and in this case, I added dried cherries, dark chocolate and dipped the cookies in caramel. The caramel step is a wonderful addition, though not completely necessary, if you’re looking to shorten this recipe.
The 24-hour wait time yields a perfectly married dough, but I’ve used it a mere hour after mixing the dough and have been met with great results. I often times don’t post other people’s recipes in this space because I like coming up with my own, but this one is so great and so adaptable that I figured I’d share. After all, who can so no to a good cherry chocolate cookie.
Cherry Chocolate Cookies
- 2 cups all-purpose flour
- 1 2/3 cup bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp sea salt
- 1 1/4 cups unsalted butter
- 1 1/4 cup light brown sugar
- 1 cup, plus 2 tablespoons, granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 cup dark chocolate chips (at least 60% cacao content)
- 1 cup dried cherries, roughly chopped
- 1/2 cup sugar
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream
- Maldon Sea Salt, for garnish
- In a large bowl, sift the all-purpose flour, bread flour, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Pour in chocolate chips and dried cherries and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
- Scoop 6 2-ounce mounds of dough (the size of a golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Bake until golden brown but still soft, 15 to 18 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
- For the caramel addition: place a heavy-bottomed saucepan over medium heat. Add the sugar and cook until the sugar crystalizes and turns a light golden-yellow caramel color, about 10 minutes. If you can't see the actual mixtures color, you can take it off the heat for a bit and use a whisk to help the bubbles subside. Add the butter and heavy cream and whisk, being careful because the caramel will bubble up and and steam will rise. Pour into a small bowl and allow to cool slightly so it thickens, about 2 minutes. Dip each of the cookies into the caramel and garnish with sea salt.
Yield: About 16 cookies
Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.