Oh, these cookies....
So gobbled up in no time flat.
According to my cookie monster of a husband, they are the best things I've ever made. Really...he said that. Yes, I know you may be thinking that since he's married to me he has to say that, but I always ask for the honest truth whenever he tries something I make. If you don't trust him, a few other folks who have tried these cookies, have said the same thing he did so I guess we've got a winner on our hands!
I made these cookies not only to please my husband and write about them on here, but I also made them to send out to three other bloggers as part of The Great Food Blogger Cookie Swap in partnership with Cookies for Kids' Cancer.
These bits of goodness were sent out to three fabulous bloggers from around the country - Katie from Butterlust, Jennifer from Peanut Butter and Peppers and Jennifer from My Chicken Fried Life. Each of these blogs is fantastic and I would love if you checked them out!
So I sent out a dozen cookies to each of those three and received more in return from three other bloggers. My house is filled to the brim with cookies! The cookies I received were so yum! Big shout out and thanks to Lynn from Southern with a Twist, Amanda from Our Italian Kitchen and Emily from Totes Delishy for the scrumptious bites! I need to not eat cookies for a while now because all of them were gobbled up.
I hope you all are enjoying this holiday season! I'm sure if you decide to make these cookies for your friends or family, they will love you to bits...I promise!
THE PASTRY POSTS DECADENT DOUBLE CHOCOLATE COOKIES WITH DRIED CHERRIES
Yields two dozen
*Adapted from Ghiradelli Chocolate Ultimate Double Chocolate Cookies
12 ounces bittersweet chocolate
6 tablespoons unsalted butter
1 cup granulated sugar
1 teaspoon vanilla bean paste (or extract)
1/3 cup all purpose flour
1/2 teaspoon baking powder
10 ounces semi-sweet chocolate chunks (I buy the chocolate chunks from Trader Joes, but you could buy a semi-sweet chocolate bar and rough chop it for the same effect)
1 1/2 cups dried bing cherries
- In a double boiler, melt the bittersweet chocolate and butter.
- Meanwhile, beat eggs and sugar together until light and fluffy.
- Add vanilla and mix.
- Combine flour and baking powder in a small bowl and set aside.
- Mix the melted chocolate mix into the egg/sugar mix.
- Add in the dry ingredients and mix until just combined.
- Stir in chocolate chunks and dried cherries.
- This mixture will be wet, so use plastic wrap and shape the dough into three logs.
- Wrap tightly and refrigerate for at least two hours, or until it is nice and firm.
- Once dough is firm, preheat your oven to 375F.
- Unwrap the dough one log at a time and cut the log into 1 inch slices and place slices at least 1 inch apart on a cookie sheet.
- Bake cookies 13-15 minutes. You want the cookies to be nice and shiny on the outside, but still soft in the center.
- Cool and enjoy!
*Are you a food blogger interested in participating in next year's swap? Sign up to receive more information!