Chocolate Sour Cherry Cookies
Course:
Dessert
Ingredients
- 235 grams Dark Chocolate (dark)
- 150 grams Plain Flour
- 45 grams Cocoa Powder
- 11⁄2 teaspoon Baking Soda
- 1⁄2 teaspoons Salt
- 105 grams Butter
- 240 grams Brown Sugar
- 2 Egg
- 100 grams Dried Sour Cherries
Steps
- Line a couple of baking trays with baking paper.
- Either melt the chocolate in a bowl sitting over a pan of simmering water, or in a microwave on medium low for a few minutes.
- In a medium bowl, sift and mix the flour, bicarb, salt and cocoa powder together.
- In a large bowl, whisk the butter and sugar together until pale and fluffy looking, then add the eggs, one at a time, making sure the first one is mixed in well before adding the other. It's recommended to do this with a hand mixer.
- Then add the sifted dry ingredients, again a little at a time, before adding more to make sure everything is well amalgamated.
- Finally, add the melted chocolate and mix in well.
- Now fold the sour cherries through the mixture and refrigerate for about 20 minutes while you clear up.
- Use a small ice cream scoop to put balls of the mixture on the baking tray. Depending on what size you want your cookie to be, you can use a larger scoop but remember that they will flatten out and spread in the oven.
- Put the baking trays in the fridge for about 30 minutes, while you heat the oven to 160℃/150℃ fan.
- Bake in the oven for 20 minutes until looking cracked on top.
- If they're not spreading by the 9 minute mark, gently bang the tray against the counter and return to the oven.
- Remove and let them cool on the trays where they will firm up and crisp a little on the outside.
Source: https://www.grumpycookclub.com/sour-cherry-chocolate-cookies.html