Have you checked out Oh! Nuts yet? Go ahead… click on the link… I’ll wait.
. . . . . . .
Done? Okay, good. Pretty impressive selection, huh? Hey, did you notice the bulk dried fruits? More than twenty varieties ranging from guava to pears to pineapple. Oh, the possibilities! You already know by now that the kind folks at Oh! Nuts sent me four bags of product to try out. First there were the macadamia nuts… then the pistachios… and now… now we’re on to dried red sour cherries.
At first, I was thinking granola. And I may still whip up a batch with what’s left of the bag… provided it lasts that long. But I had a craving for a dark chocolate chip cookie the other day and decided that these beautiful cherries would go perfectly with the dark chocolate. And that’s how chewy dark chocolate-cherry cookies were born.
The cherries are big and plump and perfectly chewy. Just begging for a chocolate chip cookie to wrap itself around it! I had to oblige.
The resulting cookies were chewy and sweet with little explosions of sour cherry goodness. A wonderful twist on the traditional chocolate chip cookie, yet still totally easy to whip up when the mood strikes. And, in our house, the mood strikes often!
Chewy Dark Chocolate-Cherry Cookies
(adapted from The King Arthur Flour Cookie Companion)
3/4 cup unsalted butter, room temperature
2/3 cup brown sugar, firmly packed
2/3 cup granulated sugar
2 tablespoons light corn syrup
1 tablespoon white vinegar
1/2 teaspoon almond extract
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 1/4 cups unbleached all-purpose flour
2 cups dark chocolate chips (I use 60% bittersweet)
1 cup dried sour cherries
Preheat oven to 375 degrees F. Lightly grease or line two baking sheets with parchment or silpats.
In the bowl of a stand mixer, combine butter, sugars, corn syrup and vinegar. Once combined, beat in eggs one at a time. Scrape down the bowl and mix in the almond extract, salt, baking powder, and baking soda. Mix in the flour until just combined and then add in the chocolate chips and cherries.
Drop by tablespoonful onto prepared baking sheets. Bake for 10 minutes until cookies are just set; centers may still look a bit underdone. Remove from the oven and allow to cool on the pan for about five minutes before removing to a wire rack to cool completely.