In case it wasn’t obvious from looking at my previous posts, I’m not much of a baker. I’m not good at following directions exactly and my butter rarely gets to room temperature. (Seriously, how do you get your creamed sugar and butter to look so beautiful and fluffy?!) I can usually bake a good cake, but cookies have always been a challenge for me. Too thin, too dry, or just plain ugly. I leave the holiday baking to my sister. This year, hearing about the Food Blogger Cookie Swap to support Cookies For Kids’ Cancer motivated me to try baking cookies again. The Cookie Swap is an opportunity for food bloggers to mail each other cookies, connect via social media and donate to cancer research. Good motivation, right? Plus, cookies are never a bad idea.
Deciding on a recipe was tricky. As a devout Chocaholic and lover of chocolate chip cookies, I knew what direction I was headed. I also knew that I couldn’t create a cookie recipe that would compete with those by other amazing food blogging bakers. The plan is to wow them with extra goodies: dark chocolate, dried cherries and pecans, and this combination is a winner. Apparently I’m a bit more competitive than I thought.
A few things I learned along the way:
Don’t over bake your cookies if you like them chewy. I learned that the hard way.
Chopped up chocolate bars have less salt than chocolate chips. I like using the Trader Joe’s 1 pound bars. Use less salt in the dough if you are using chocolate chips.
Costco has the BEST dried cherries! They are larger and fresher than anything else I have found.
One batch of cookies is never enough. Between test batches and cookie exchanges, I made 10 batches.
It takes a really long time to bring butter to room temperature.
|Dark Chocolate Cherry Pecan Cookies|| |
- 1 ½ sticks room temperature unsalted butter
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoon salt
- 2 teaspoons corn starch
- 1 cup chopped dark chocolate
- 1 cup cherries, chopped
- 1 cup chopped pecans
- Preheat oven to 350°.
- In the bowl of a stand mixer, or other sturdy bowl, beat together sugars and butter until smooth.
- In a separate bowl, mix together flour, baking soda, salt and corn starch.
- Beat in eggs and vanilla into the sugar mixture until it is smooth.
- Slowly mix in flour mixture into the sugar mixtur, a little at a time until is it well combined.
- Mix in chocolate, cherries and pecans. This takes some muscle!
- Roll dough into balls, and place on a lined cookie sheet. I measured them using a regular spoon, but they are about 1½ -2 tablespoons each. Space them about 2 inches apart on the cookie sheet to allow room for spreading.
- Bake for 10 minutes, or until you see a little brown color on the edges of the cookie. Bake longer if you like crunchy cookies.
- Wait 5 minutes before removing cookies from the cookie sheet.
- The cookies are ready to eat about 10 minutes after they come out of the oven, if you can wait that long.