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Double Cherry Double
Chocolate Cookies
1/2 c all purpose flour
1/2 t salt
1/2 t baking powder
12 ounces bitter sweet chocolate, cut into large chunks
1 stick unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
4 large eggs at room temp.
1 1/2 c sugar
1 1/2 T instant espresso powder
2 t pure vanilla extract
8 ounces dried cherries, plumped in cherry liquer
Whisk together flour, salt and baking soda in a medium
bowl and set aside until needed. Divide the bittersweet
chocolate in half and set half aside. Place butter, the
remaining bittersweet chocolate and the unsweetened
chocolate in the top of a double boiler over, but not
touching, simmering water. Heat mixture, stirring
occasionally, until butter and chocolates are melted
and smooth. Remove from heat. Meanwhile, put the eggs,
sugar, coffee powder, and vanilla in the bowl of an
electric mixer fitted with the whisk attachment and
beat at high speed for about ten minutes, until the
mixture is very thick and forms a slowly dissolving
ribbon when the whisk is lifted and the mixture is
allowed to drizzle back into the bowl. With the mixer
at low speed, very slowly add the warm butter-chocolate
mixture. Scrape down the sides of the bowl with a
rubber spatula and work your spatula around the bottom
of the bowl, then continue to mix just until the
chocolate is thoroughly incorporated. Add the dry
ingredients, the remaining bittersweet chocolate
chunks, and the drained, plumped cherries. At this
point, it will probably be more efficient to finish the
mixing by gently folding the ingredients in with a
rubber spatula. The mixture will look like a thick,
lumpy cake batter. Cover the bowl with plastic and
chill for several hours or overnight. (The dough can be
made ahead and refrigerated for up to 4 days.). When
you are ready to bake, position the oven racks to
divide the oven into thirds and preheat the oven to 350
degrees. Line two large baking sheets with parchment.
Using a heaping tablespoon of dough for each cookie,
drop the dough onto the lined sheets, leaving at least
two inches between each cookie - these cookies spread.
Bake the cookies for 10 to 12 minutes, rotating the
pans front to bake and top to bottom halfway through
the baking time. These cookies are better underdone
than overdone, so if in doubt, take them from the oven
sooner rather than later. The cookies shouldn't appear
dry and they won't be crisp. Use a wide metal spatula
to transfer the cookies to cooling racks to cool to
room temperature. Repeat with remaining dough. Cookies
can be wrapped in plastic and stored at room
temperature for 2 days or kept frozen for up to a
month. Thaw, still wrapped, at room temperature.
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