Chocolate Cookies With White Chocolate and Cherries
Brownielike and soft-centered, these fudgy cookies are packed with dried cherries, nuts and chocolate chips. Feel free to substitute your favorite nuts and dried fruit for pecans and cherries, or leave them out entirely and add more chocolate chips (no one ever objects to more chocolate). Be sure to use bittersweet chocolate, or the cookies may end up cloying. The higher the percentage of cocoa solids in your chocolate, the less sweet it will be.
- Serves: 2 persons
- 8ounces/227 grams bittersweet chocolate, 60 percent to 72 percent cocoa solids, chopped
- 6tablespoons/85 grams unsalted butter, cut into cubes
- ⅓cup/42 grams all-purpose flour
- 1tablespoon/7 grams unsweetened cocoa powder, either Dutch-process or natural
- 1teaspoon baking powder
- ½teaspoon fine sea salt
- 2large eggs, at room temperature
- ¾cup/150 grams granulated sugar
- 2teaspoons vanilla extract
- ⅓cup/56 grams white chocolate chunks or chips
- ⅓cup/56 grams bittersweet chocolate chunks or chips
- ⅓cup/60 grams dried cherries
- ⅓cup/42 grams pecan halves
- Flaky sea salt, for topping (optional)
Step 1Heat oven to 350 degrees and lightly grease 2 or 3 baking sheets.
Step 2In a heavy saucepan set over low heat, melt chocolate and butter over low heat, stirring constantly. (Make sure to scrape sides and bottom of pan to prevent scorching.) Once melted, remove from heat, stir well and set aside to cool slightly. (You can also melt the butter and chocolate together in the microwave on low heat.)
Step 3In a small bowl, whisk together flour, cocoa powder, baking powder and salt.
Step 4In a large bowl, using an electric mixer fitted with the whisk attachment, beat eggs and sugar until mixture is pale and very fluffy, about 2 minutes. Beat in vanilla extract. Scrape melted chocolate into egg foam and beat until just incorporated, scraping down sides of mixer bowl with a rubber spatula. Beat in flour mixture until no traces of flour remain, scraping sides of mixer bowl with spatula.
Step 5Using a spatula, fold in chips, cherries and nuts. Drop scant tablespoons of batter, 2 inches apart, onto prepared baking sheets. Sprinkle with sea salt if you like. Bake until slightly risen and a thin crackling crust forms on the tops of cookies, 9 to 13 minutes, depending on size. Do not overbake; the cookies can dry out.
Step 6Using a metal spatula, immediately transfer hot cookies to a wire rack. Let cool completely before serving.