So, yes I've joined another baking event! I can't help it...they're just so much fun. This one is all about cookies! Kate at the Clean Plate Club hosts a monthly event she calls the Cookie Carnival. This is my first month to play, and the recipe she chose was chocolate fudge cookies with toffee and dried cherries from this book. Now, I'll admit, I was a little...timid about trying this recipe. I mean, chocolate, cherries and toffee?? Sounded a bit odd in my opinion. Oh my how I was wrong! Well okay, it still sounds odd, lol, but it sure tastes good!! I couldn't even wait for one to finish cooling down before taste-testing it, so the chocolate chunks were all warm and gooey in the middle. Yum!!
I am heading up the hospitality committee at the elementary school this year, and we are having a treat day for the teachers tomorrow. I thought this would be the perfect thing to send!
Here's the recipe, and make sure to wipe the drool off of your keyboard! Too bad we can't send smells over the internet...
Chocolate Fudge Cookies with Toffee and Dried Cherries
2 1/4 cups all-purpose flour
1/2 cup unsweetened dutch-process cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup unsalted butter, room temperature
1 cup tightly packed dark brown sugar
3/4 cup granulated sugar
2 large eggs
1 1/2 tsp pure vanilla extract
1 cup plump, moist, dried sour cherries
8 oz. bitter or semisweet chocolate chopped into chunks about the size of the cherries
1 cup English toffee pieces for baking such as Skor bits
Preheat oven to 350'F. Line two heavy baking sheets, not non-stick with parchment paper and set aside. Sift flour, cocoa, baking soda and salt together in a bowl and set aside. In a large mixing bowl or the bowl of an electric or stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light in color and fluffy - about 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Beat in the vanilla. Stir in the flour-mixture in 3 additions, blending just until the dry ingredients are moistened. This part is really easier with a wooden spoon since the batter is quite dense. The dough may be frozen at this point for up to 4 months; wrap securely in plastic wrap, then in a plastic freezer bag; thaw in the refrigerator without removing its wrapping before portioning the cookies and baking.
Drop the batter by heaping tablespoons onto the prepared baking sheets and place them in the centre of the oven, turning half way through baking.
Bake the cookies for 15-18 minutes (mine were done in 12-14 minutes) or until barely set in the centers and just firm around the edges. Cool cookies on tray for 3-5 minutes, then transfer to wire rack to cool completely before storing. Store in air tight containers, layered between sheets of parchment or waxed paper for up to 5 days.