Between us two, Jens & I consume a fair amount of chocolate on a daily basis. When they’re not in the form of bars, truffles or chunks, they are in something baked. These brownies have certainly been on rotation to help keep up with our quota, but there’s always room for more.
I had my heart set on this cookie recipe since I got Alice Medrich’s book last year. What’s stopped me from making them was the need to refer to another page in another section of the book for the chocolate wafer recipe. This stresses me so.
One evening a couple of weeks ago, the need to bake something chocolate-y overruled my cookbook pet peeve. I just wish it happened sooner. The original recipe called for pecans and sour cherries, but I stuck to what we had on hand at midnight: cashews and dried bing cherries. J would have preferred hazelnuts, but we were out of them, too.
I debated about making my favorite homemade Oreos instead of trying something new–but this fruit and nut chocolate cookie might have just stolen my comfort cookie spot. Heck, they could even substitute for brownies.
Give them a try this weekend. I already saved you the agony of having to go to another page to begin the recipe. [There must be someone else out there who doesn't like this.] I have it all right here. Ha.
This recipe was adapted from Alice Medrich’s “Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth-Cookies“. It’s my go-to cookie baking book.
- 1 ½ cups (6.75 ounces) unbleached all purpose flour
- ¾ cup (2.4 ounces) unsweetened cocoa powder
- 1 cup plus 2 tablespoons (7.8 ounces) sugar
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 14 tablespoons (1 ¾ sticks) unsalted butter, slightly softened, cut in 12 pieces
- 3 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- 6 ounces bittersweet or semisweet chocolate, cut in small chunks (chocolate chips or chunks would work, too)
- 1⅓ cups (5.25 ounces) chopped toasted cashews (toasted at 325°F for 8 to 10 minutes)
- 1 cup (6 ounces) dried cherries, chopped (I used bing)
- Preheat the oven to 350°F, with racks on the upper and lower third of the oven. Line 2 cookie sheets with parchment paper.
- Add flour, cocoa powder, sugar, salt, and baking soda in a food processor and pulse. Add butter and pulse several times. Combine milk and vanilla in a small bowl and add through the feed tube. Process until the thick paste clumps together on the blade or around the bowl. Transfer into a large bowl and fold in the chocolate pieces, cherries and cashews with a sturdy spatula or wooden spoon.
- Drop half dome mounds of dough using a tablespoon measure, about 2 inches apart, on the lined cookie sheets. Bake for 10 to 12 minutes, until the cookie tops look dry but are soft (not mushy) when touched lightly with a fingertip. Rotate pans after 8 minutes, top to bottom and front to back. Transfer the cookies on parchment paper on racks. Cool completely before storing. These cookies are best stacked with wax or parchment paper in between cookies; will keep in an airtight container for up to 2 weeks.