Stephanie Simmons’ choc cherry cookies
Hello decadence! These cookies havemilk and semi-sweet chocolate chunks, dried cherries and cherry kirsch all wrapped up in amoist soft chocolate cookies.
Drizzle chocolate ganache over the top and fall head over heels for these simpleto-make cookies.
Makes 16-18 cookies
Ingredients
■ cup (113g) salted butter, softened at room temperature
■ cup (120g) packed brown sugar
■ cup (105g) granulatedor cane sugar
■ 1 large egg
■ 11⁄ tsp vanilla extract
■ 1 tbsp cherry kirsch
■ 1 cup (140g) all-purpose flour
■ cup (65g) cocoa powder
■ tspbaking soda
■ tsp salt
■ 85g semi-sweet chocolate, chopped into chunks
■ 85g milk chocolate, chopped into chunks
■ cup chopped dried sweetened cherries
■ 100g chocolate ■ 12g butter
■ cup of cream
One Bowl Baker by Stephanie Simmons, out February 15, 2022, $49.99
Method
1. Pre-heat oven to 180 ºC. Line a baking sheet with parchment paper.
2. In a large mixing bowl, cream the softened butter until smooth and creamy. Add the brown sugar and granulated sugar and mix well until well creamed, about 1 minute.
3. Add the egg, vanilla and cherry kirsch and mix until just combined. Add the flour, cocoa powder, baking soda and salt and mix until just combined, scraping the sides of the bowl as needed. Mix in the semisweet chocolate, milk chocolate and the dried cherries.
4. The dough has no chill time! Roll balls of cookie dough about 2 tablespoons in size, or about 45g to 50g. Place the balls a few inches apart on the baking sheet. Bake for eight minutes. The cookies will be a little puffy and will have some cracks/wrinkles on top. They’ll sink a bit and set as they cool. Let them cool on the baking sheet for a few minutes and then transfer to a cooling rack to finish cooling.
5. Make chocolate ganache by mixing 100g chocolate, 12g butter and cup of cream. Melt chocolate and butter and gradually add cream until combined and glossy. Let this cool for a few minutes, and then drizzle it over the cookies. You don’t need to wait until they are completely cool to do this. Alternatively you can just use melted chocolate, if you prefer.
6. Enjoy immediately or let the chocolate set first. Store leftover cookies in an airtight container at room temperature for one week or in an airtight container in the fridge for two weeks.