Wednesday, July 1, 2009

Double Dark Chocolate Cherry Cookies

So I'm a little late posting for Sweet Melissa Sundays this week. We had a very busy weekend and then I had to go out of town for business on Monday and Tuesday. I did actually make the cookies over the weekend, but had to give up the memory card in my camera to my three year old. My husband snagged the memory card in her V-Tech camera my mom gave her for Christmas and she really wanted to use it over the weekend, so I gave her mine. How different things are these days- my three year old has her very own digital camera!

In any case... This week's recipe was chosen by Megan of My Baking Adventures. I was somewhat skeptical about the recipe this week because I don't generally like cookies made from a chocolate dough. But I knew the people at my work would eat them if my family and I did not. I was pleasantly surprised by them. I only had regular cocoa powder, so I am not sure how much that affected the flavor. To me, they seemed to have just the right amount of chocolate flavor (not too bitter) and I loved the chunks of cherry in them. Per the suggestion of other SMS bakers, I did cut the cherries in half and doubled the amount I put in the dough. 1/3 Cup just didn't seem like enough.

They got really good reviews at dinner on Sunday evening. My sister-in-law, who is four months pregnant, seemed really excited by them when I set them out on the table after dinner. But who isn't excited by chocolate when you are hormonal!

One last comment about these cookies and similar recipes in the book. The recipe calls for the dough to be chilled twice. First you chill in the bowl, then scrape out of the bowl, shape into a log, wrap in plastic, and then chill again. I have found it a little easier to just shape into a log immediately and chill. I divide the dough in half, kind of squish it on the plastic into something that resembles a log, roll the plastic wrap around it, and then shape into a uniform log shape with my hands when it is wrapped in the plastic. I found it kind of difficult to get the dough out of the bowl after it was chilled the first time and this method also cuts down on the amount of time it needs to be chilled.

Thanks Megan for picking such a wonderful recipe! You can check out the recipe on her blog.

1 comment:

Megan said...

Ooooh, so glad you liked them. I used regular cocoa powder too, so perhaps why they were milder flavored. I think they were better that way!

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