| 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
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