Skip to main content

Chocolate Fudge Cookies with Toffee and Dried Cherries


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

Ingredients

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
Instructions
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.
Enjoy!!
Labels:

Comments

Pamela said…
I just made mine this afternoon. They were really good. I loved the texture and contrast from the cherries. Yours look great!
February 11, 2009 at 8:00 PM
Christi said…
They were SOOOOOOOOOOOOOOO good, and I shared with Matt and he loved them too! YUM!
February 12, 2009 at 8:27 AM
Melinda said…
Cherries, toffee and chocolate is kind of a strange combination - but very intriguing! I can't wait to try them!
November 19, 2010 at 7:53 PM
Post a Comment

Popular posts from this blog

Chocolate-Coated Marshmallow-Filled Moon Pies

Back in 2011, I participated in a project called Frosting for the Cause.  My contribution was Chocolate-Coated Marshmallow-Filled Moon Pies.  Unfortunately, it seems as though that blog no longer exists.  In light of that, I am re-posting the story and recipe here, just in case anyone comes looking for it.  :) Originally posted Feb 22, 2011 When I first heard about Frosting for the Cause via Twitter, I knew I had to join in.   I was so excited to get the email letting me know when I would be posting!   I feel very honored to be a part of this.   Later, when I sat down to write my post, the emotions really hit me.   My grandmother has battled cancer not once, but twice in her life.   And thankfully, both times, she has won.   She’s a tough old lady!   Just don’t tell her I called her old.     And she is not the only woman in my life to have been touched by cancer.  A dear friend of mine, Denyse, recentl...
Post a Comment
Read more

Chewy Ginger Snaps

Sit down.  No really, I mean it.  There are 12 weeks until Christmas.  Seriously.  Get out your calendar and count if you don't believe me!  Do you know how I know this?  Because I'm participating in the 12 Weeks of Christmas Cookies this year.  It's hosted by April of Abby Sweets .  And there's a linky thing to all the other cookie posts  down at the bottom of this post.  Or at least there's supposed to be.  ;) Aside from being horrible at time management and also being a huge procrastinator, want to know what my biggest problem has been?  Narrowing down what cookies I'm going to make!  There are just so many choices out there.  I decided to start with this recipe for Chewy Ginger Snaps. I got this recipe many years ago off an online parenting message board, and I've made it several times since then and adjusted the recipe slightly.  I'm sure there are several recipes out there, and I'm just not ...
18 comments
Read more

Hello Dolly Cookie Bars

Several years ago, my mom gave me an old cookbook, it was hers but I'm not sure she ever used it, Favorite Recipes from Southern Kitchens:  Desserts .  I love this cookbook!  I thought it would be great to go through it and pick a recipe or two to use for this year's 12 Weeks of Christmas Treats series.  For this week, I chose a super easy one, Hello Dolly Cookies.  I have absolutely no idea where the name came from.  I'm really not sure I've ever eaten one before, though the ladies I shared the finished product with knew about them!  I did an internet search too, and it seems they go by a lot of names, including Magic Layer Bars.  Honestly, they are so easy to make.  There's no mixing required.  Kids could absolutely help with these.  The cookies smelled divine while they were baking, and I barely waited for them to cool before trying one. At first I thought "these taste almost like German chocolate cake", then "or d...
12 comments
Read more