If you ask me, all Valentine’s Day treats should either contain copious amounts of chocolate or a healthy dose of alcohol. Or both. Both is always good. Well, at least in the case of chocolate and booze.
Unfortunately, a Google search for “copious amounts of chocolate” didn’t really turn up the results I was wanting. Good thing I know just which cookbooks, websites, and blogs to turn to for my chocolate fix. I had several recipes in the running for today’s treat…until I saw this one. Bridget, you had me at quadruple chocolate. Yes. Quadruple. Chocolate. Quadruple chocolate with cherries, to be exact. Oh my. This recipe may just make me forget about the lack of booze in the cookie. (Although, I’m still toying with adaptations. Brandy-soaked cherries?)
Trust me, your valentine will love every bite of these. So will you. Eat one warm from the oven and then try to refrain from polishing off a couple more. It’ll be tough, but it will be so worth it when you get to share a treat with your sweetie.
Quadruple Chocolate-Cherry Cookies
slightly adapted from Bake at 350
4 oz. bittersweet chocolate, chopped
4 oz. semisweet chocolate, chopped
1 stick unsalted butter, cut into small chunks
1 c. unbleached, all-purpose flour
2 TBSP dutch-process cocoa
1 tsp. baking powder
1/2 tsp. Kosher salt
1/3 c. sugar
1/3 c. light brown sugar
12 oz. milk chocolate chips (I bet white would be fantastic, as well!)
1 1/2 c. dried cherries
1. Melt the chopped chocolate and butter in a double boiler or heatproof bowl over a pan of
simmering water. Stir until smooth and completely melted.
2. Meanwhile, whisk the the flour, cocoa, baking powder and salt together in a medium bowl. Set aside.
3. Remove the bowl from the heat. Whisk in the sugars then the eggs, followed by the dry ingredients. When just combined, fold in chocolate chips and cherries. Press plastic wrap right onto the dough, and refrigerate 30 minutes to 1 hour.
4. Preheat the oven to 350. Line 3 cookie sheets with parchment paper. Using a 2 cookie scoop or two tablespoons, scoop out mounds of dough and place on baking sheets. Bake until the edges are set, but the centers are still look soft,
about 12 minutes.
5. Cool on the baking sheet for 1 minute, then transfer to a wire rack until cooled completely. Store in an airtight container up to 4 days. Make approx. 3 1/2 dozen.