Friday, June 26, 2009

Dark Chocolate Goodness

So, I admit...I've been a bit lazy about posting/baking recently because I have been completely wrapped up in watching Wimbledon! We also have a plethora of baked goods in the house right now that are getting finished, so I don't think we have room for any more at the moment! However, I do have a batch of cookie dough I just made chilling in the fridge right now to cook tomorrow and am so excited for it! For now, though, an older recipe which I found a while ago that is soooo good and satisfies even the most intense chocolate cravings:

Double Chocolate Cherry Cookies

yield: about 16 cookies

1 oz. unsweetened chocolate, chopped
1/4 c. butter
1/2 tbsp. ghiradelli mocha hot chocolate mix (or instant coffee)
1 1/2 tbsp. cocoa powder
just under 3/4 c. sugar
1 egg
1/2 c. flour
1/4 tsp. baking soda
1 tsp. vanilla
1/2 c. semisweet chocolate, chopped into chunks
1/4 c. dried cherries, chopped
  1. Preheat oven to 325F.
  2. Melt unsweetened chocolate, butter, mocha, and 2 tbsp. semisweet chocolate in the microwave for 40 secs, stir, then for 15 secs more.
  3. Beat eggs and sugar in a bowl - stop when mixture is thick, creamy, and lemon-colored.
  4. Add chocolate mixture to the egg mixture.
  5. Sift flour and baking soda over liquid mixture. Add vanilla and cocoa powder, and mix until well-combined.
  6. Fold in semisweet chocolate chunks and dried cherries.
  7. Bake for 12-15 minutes, or until tops are puffed and cracked.
These cookies are reeeeeeally rich and great for any dark chocolate lover! They are even better after the dough is refrigerated for 12-36 hours, as it yields a denser, fudgier cookie!


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