One of the great things about giving baked goods to our friends (besides avoiding the consumption of an obscene amount of sugar) is that we get useful feedback about what other people like. Our preferences are not necessarily shared by others. Since our primary goal is baking for others, this gives us a good sense of what to continue making, and what to keep to ourselves.
In fact, one of the interesting things about baking is that there isn’t a consensus over what constitutes quality. Some people like all things sweet, others prefer a rich but not sugary taste. There is a certain level of respect given to complex (often French) desserts. But after that, well, you’re on your own. Not only that, but a lot of people (us included) are snobby about our preferences.
This is a long preamble to say that my next cookie recipe–chocolate chip cherry–was a hit with some of our friends, whereas we preferred the toffee and Easter (recipe to come) cookies.
Which is not to say that we didn’t thoroughly enjoy this cookie. In fact, we ate all of our share before remembering to take a picture of the final product. These cookies were sweet and sour, with a kick of salt. The consistency was slightly crunchier than we expected, but deliciously cakey in the center.
I tried several versions of this cookie. This was an alternative version (I told you we ate them too quickly for pictures!)
Chocolate Chip Cherry Cookies
1 1/4 cup all-purpose flour (unbleached)
1 cup cake flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 tsp coarse kosher salt*
2 sticks cold unsalted butter, cut into pieces
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs at room temperature
1 1/2 teaspoon vanilla
Whole Foods’ extra dark chocolate chips, amount to taste
dried tart cherries (we used TJ’s Montmorency cherries), amount to taste
- Whisk flours, baking powder, baking soda, and salt. Set aside.
- Beat butter and sugars at medium-high speed until well mixed.
- Beat eggs in one at a time, until just combined. Mix vanilla into batter.
- At low speed, mix in dry ingredients all at once.
- Add chips and cherries. I recommend a full bag of cherries and about 3/4 bag of chocolate chips.
- Cover and refrigerate the batter for at least 3 hours, or overnight.
- Pre-heat oven to 375 degrees.
- In about tablespoon-sized chunks, form dough into spheres and arrange on a baking pan covered with parchment paper, at least 2 inches apart. Press down slightly on the top to spread them out a bit.
- Bake for 10-12 minutes.
- Cool on pan, then transfer cookies to a wire rack to cool completely.
*I love a good kick of salty to offset sweet cookies. If this isn’t to your taste, sub fine salt for coarse, and/or reduce to 3/4 teaspoon.