Double Cherry Double
1/2 c all purpose flour
1/2 t salt
1/2 t baking powder
12 ounces bitter sweet chocolate, cut into large chunks
1 stick unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
4 large eggs at room temp.
1 1/2 c sugar
1 1/2 T instant espresso powder
2 t pure vanilla extract
8 ounces dried cherries, plumped in cherry liquer
Whisk together flour, salt and baking soda in a medium bowl and set aside until needed. Divide the bittersweet chocolate in half and set half aside. Place butter, the remaining bittersweet chocolate and the unsweetened chocolate in the top of a double boiler over, but not touching, simmering water. Heat mixture, stirring occasionally, until butter and chocolates are melted and smooth. Remove from heat. Meanwhile, put the eggs, sugar, coffee powder, and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat at high speed for about ten minutes, until the mixture is very thick and forms a slowly dissolving ribbon when the whisk is lifted and the mixture is allowed to drizzle back into the bowl. With the mixer at low speed, very slowly add the warm butter-chocolate mixture. Scrape down the sides of the bowl with a rubber spatula and work your spatula around the bottom of the bowl, then continue to mix just until the chocolate is thoroughly incorporated. Add the dry ingredients, the remaining bittersweet chocolate chunks, and the drained, plumped cherries. At this point, it will probably be more efficient to finish the mixing by gently folding the ingredients in with a rubber spatula. The mixture will look like a thick, lumpy cake batter. Cover the bowl with plastic and chill for several hours or overnight. (The dough can be made ahead and refrigerated for up to 4 days.). When you are ready to bake, position the oven racks to divide the oven into thirds and preheat the oven to 350 degrees. Line two large baking sheets with parchment. Using a heaping tablespoon of dough for each cookie, drop the dough onto the lined sheets, leaving at least two inches between each cookie - these cookies spread. Bake the cookies for 10 to 12 minutes, rotating the pans front to bake and top to bottom halfway through the baking time. These cookies are better underdone than overdone, so if in doubt, take them from the oven sooner rather than later. The cookies shouldn't appear dry and they won't be crisp. Use a wide metal spatula to transfer the cookies to cooling racks to cool to room temperature. Repeat with remaining dough. Cookies can be wrapped in plastic and stored at room temperature for 2 days or kept frozen for up to a month. Thaw, still wrapped, at room temperature.
Back to Recipes