As many of you know, I have been working up to creating my own cookie recipes. The purpose of this blog, beyond sharing my love of baked goods generally, is to share these creations. Below I include my first recipe. These were developed from a recipe included in Tish Boyle’s The Good Cookie. These are wonderfully rich chocolate cookies crammed with white chocolate, macadamia nuts, and dried cherries.
Starry Night Cookies:
3 ounces unsweetened chocolate, coarsely chopped
2 ounces semisweet chocolate, coarsely chopped
1 cup cake flour
1 cup bread flour
1 tsp baking soda
1/2 tsp salt
11 tbsp unsalted butter, softened
1 cup firmly packed light brown sugar
3/4 cup + 1 tbsp granulated sugar
1 tbsp unsulphured molasses
1 tbsp vanilla extract
2 large eggs, room temperature
1/2 cup Dutch processed cocoa powder
1 tbsp espresso
5 ounces white chocolate
5 ounces macadamia nuts, coarsely chopped
8 ounces dried cherries
- Melt unsweetened and semisweet chocolate together in a double boiler. Set aside.
- Sift together flours, baking soda, and salt into a medium bowl. Set aside.
- In bowl of electric mixer, using the paddle attachment, beat butter at med-high speed until creamy (about 1 minute)
- Gradually beat in brown and granulated sugars, about 1 minute. Beat in molasses and vanilla. (Be sure to beat well, at med-high speed, to dissolve brown sugar).
- Beat in eggs one at a time.
- Sift cocoa powder and espresso powder together. Beat into wet mixture.
- Add melted chocolate and mix.
- Reduce speed to low and mix in 1/2 of dry ingredients. Using a wooden spoon, mix in the remainder of the dry ingredients.
- Mix in white chocolate, nuts, and cherries.
- Refrigerate dough for 1-3 hours.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Drop dough in rounded, walnut-sized mounds, 2 inches apart. Pat down slightly into rounded disks.
- Bake 11-13 minutes. Cookies are done when you see cracks beginning to form along the top of the cookies.