I have been a bad blogger, a very bad blogger! I have not posted since the end of July. I really have no real excuse other then the fact that I have been pretty busy with a new job and then just being a little lazy and hanging out with the kids.
But get ready. I am back and raring to go. I have my Mom here visiting me next week from Toronto so I am sure we will be cooking up a storm!
I have to clean my house and work so I am going to leave you with my guilty pleasure from yesterday…
I adapted these from the original Toll House Chocolate Chip recipe by adding some cocoa powder and dried cherries. I still have 1/2 of the dough in my fridge (I have realized that 5 doz. cookies around are not such a good thing so I always save some in the fridge to make when the first couple of dozen are gone) and I think I am going to add some pecans to them.
These were wonderful and chock full of chocolate and cherries. Great for an afternoon snack and equally as good for a quick breakfast (shhh…don’t tell the kids!)
Double Chocolate Cherry Cookies (adapted from the Nestle website)
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) semi sweet chocolate chunks and chips
- 1 cup dried cherries (rehydrated slightly in some hot water)
PREHEAT oven to 375° F.
COMBINE flour, cocoa powder, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in cherries and morsels and cherries. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.