I made a few changes right off the bat. 12 oz of bittersweet chocolate in the original made sense if you were melting it and it was a major component of the batter, but just to chop it up and add to the cookie seemed expensive and excessive. I should have bought a bag of chips. As it was I only used one of the Ghiradelli bars (4 oz). I also found tart dried cherries everywhere but not really "sour" so I just went with it, also with probably 5 oz instead of 9. The online recipe also directs the baker to make cookies out of 1/4 cup dough for each cookie - um, no, that's crazy. They'll never bake! I will post the recipe I made and not Martha's, although surely her recipe will be more decadent. It will also be more difficult to handle since there is less batter holding the cookies together, and a higher percentage of things that melt.
Dark Chocolate Cookies with Cherries
(adapted from Dark Chocolate Cookies with Sour Cherries by Martha Stewart)
- 1 3/4 cups all-purpose flour
- 1 1/4 cups unsweetened Dutch-process cocoa powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 3/4 cup firmly packed dark-brown sugar
- 2 large eggs
- 1/4 teaspoon pure vanilla extract
- 4 ounces bittersweet chocolate, coarsely chopped
- 3/4 cups dried cherries, firmly packed (5 ounces)
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla extract; beat until well combined. Add the flour mixture, and beat on low speed, until just combined. Do not overbeat. With a wooden spoon, fold in chocolate and cherries. (Dough can be frozen at this point, wrapped well in plastic, up to 1 month; thaw completely before baking.)
Use a cookie scoop or form balls of roughly 1- 1.5 inches. Bake until puffed and cracked, 9 to 11 minutes but do not overbake.Transfer to a wire rack to cool completely. Store in an airtight container, at room temperature, up to 3 days.
- There is a lot of controversy on Martha's website; I think at some point there were no eggs listed. Clearly the recipe needs eggs, so just use what I have listed. There was also confusion over whether 1 1/4 cups of butter is the same as 2 1/2 sticks. It is in the USA... just go with 20 tbsp.
- If you really want to use 12 oz bittersweet chocolate, buy a bag of chips! Having to chop up the chocolate and then mix it in is a killer.