Thursday, February 26, 2009

Cookie Carnival: Chocolate Fudge Cookies with Toffee and Dried Cherries

The title pretty much sums it up for this month's edition of Cookie Carnival.


These cookies were chocolaty with a slight crunch from the toffee and a bit of extra sweet tastiness from the dried cherries. They were soft inside, just the way I like them.

It looks like Regan Daley of "The Sweet Kitchen" knows her cookies. This is the second cookie recipe of hers we've made and it was another home run.

Seriously, these cookies were fantastic.


Try them, you won't be disappointed.

Chocolate Fudge Cookies with Toffee and Dried Cherries

makes 40 large cookies

INGREDIENTS
2 1/4 cups all-purpose flour
1/2 cup unsweetened dutch-process cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1 cup tightly packed dark brown sugar
3/4 granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup plump, moist, dried sour cherries
8 oz. bitter or semisweet chocolate chopped into chunks about the size of the cherries
1 cup English toffee pieces for baking such as Skor Bits

INSTRUCTIONS
1. preheat the oven to 350 degrees. Line two heavy baking sheets, not non-stick, with parchment paper and set aside. Sift the flour, cocoa, baking soda and salt together into a bowl and set aside. In a large mixing bowl or the bowl of an electric or stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light in colour and fluffy, about 2 minutes. Add
the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Beat in the vanilla. Stir in the flour-mixture in 3 additions, blending just until the dry ingredients are moistened. I find this part of the job easier with a wooden spoon, rather than a mixer, as I can see better which parts of the batter need more attention without overmixing. Stir in the chunky
ingredients and mix until they seem evenly distributed. (the dough may be frozen at this point for up to 4 months: wrap the dough securely in plastic wrap, then in a plastic freezer bag. Thaw the dough in the refrigerator without removing its wrapping before portioning the cookies and baking.)

2. Drop the batter by heaping tablespoons onto the prepared baking sheets and place them in the center of the oven. If you have a large, evenly tempered oven, place the 2 sheets in at once, on two racks positioned close to the middle of the oven. switch the position of the trays once during baking. If your oven is small, or tends to have hot or cold spots, bake one tray at a time so the cookies bake evenly.

3. Bake the cookies for 15-18 minutes, or until barely set in the center and just firm around the edges. Rotate the sheets once or twice. Cool the cookies on the tray for 3-5 minutes, then transfer to wire rack to cool completely before storing. (feel free to eat them at any point.) Run the hot tray under cold water to cool it, dry thoroughly and repeat with remaining dough. Store the cookies in airtight containers, layered between sheets of parchment or waxed paper for up to 5 days.

15 comments:

Megan said...

I desperately want to try those cookies, but I'll have to make homemade toffee first (aww, poor me!)

Elyse said...

A soft cookie with a bit of toffee crunch...well, that sounds downright delicious! I hadn't thought that I liked dried cherries, but I recently had them in a bread. Turns out, I do like them! And I can't wait to try them, showcased in this recipe! YUM!

Maria said...

Love the cookies!! I might use cranberries because I have a ton!

Snooky doodle said...

These look nice. I made them too however I wasn't impressed by them . Mine spread more and were more goey. They were too sweet for my taste too.

Bridgett said...

These would be perfect with my coffee right now! So yummy.

Natashya said...

They do look great! I loved all the textures in these.

Steph said...

I really need to buy some dried cherries. I like the toffee bits in these.

Jin Hooi said...

agree, they were great, but mine turned out to be a bit too big .. haha

Grace said...

can a cookie ever be too big, jin hooi? i think not. :)
nicely done, jacque!

alexandra said...

oh my gosh. these really look amazing. I could really go for a chocolate-toffee anything right now.

PS: Thank you for your advice about resizing photos. I am now saving everything as smaller-sized jpgs and I have also moved my site to www.alexandracooks.com. It seems to be running much more smoothly.

Bunny said...

These cookies look to die for, I love chewy and this fits the bill nicely!

Pamela said...

These were a great cookie. I had never baked with dried cherries before, but I love them now! They look fabulous.

Stephanie said...

These cookies were delicious! I'm glad you liked them :)

Tami said...

I really ended up liking these cookies.

Yours turned out great! I love the plate, too!

Olivia said...

I just stumbled upon your blog and love it. I have some dried cherries so I'm thinking I might need to try these.