| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Choco4 | 24 | servings | |
INGREDIENTS
| 1 3/4 | c | All-purpose flour |
| 1 1/4 | c | Best-quality cocoa powder |
| 2 | ts | Baking soda |
| 1/4 | ts | Kosher salt |
| 1 1/4 | c | Unsalted butter; (2 1/2 sticks) at |
| Room temperature | ||
| 1 1/4 | c | Granulated sugar |
| 3/4 | c | Dark-brown sugar |
| 2 | lg | Eggs |
| 1/4 | ts | Pure vanilla extract |
| 12 | oz | Bittersweet chocolate; coarsely chopped |
| 1/2 | c | Dried sour cherries; firmly packed |
INSTRUCTIONS
1. Heat oven to 350 degrees. In a medium bowl, combine the flour, cocoa, baking soda, and salt with a whisk; set aside. 2. With an electric mixer, cream the butter and sugars until well combined; add the eggs and vanilla extract, and mix until well combined. Add the dry ingredients, 1/2 cup at a time, and mix until just incorporated. Do not overmix. Fold in the chocolate and cherries with a wooden spoon. 3. With a small ice-cream scoop, place 1/4-cup balls of dough on a baking sheet lined with a baking mat or parchment paper. Arrange dough in rows of two lightly pressed balls to allow for spreading. Bake 8 to 10 minutes, until puffed and cracked. Allow to cool on a baking sheet for 5 minutes before transferring to a wire cooling rack. ..... Notes: For ICE-CREAM SANDWICHES-1 quart vanilla ice cream You can wrap the sandwiches in waxed paper after you assemble them and place them in the freezer. Makes 12 Recipe by: Martha Stewart Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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