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Dried Cherry–Chocolate Chunk Cookies
40 minutes plus cooling
Bourke Street Bakery’s chocolate sour cherry cookies were the inspiration for these fudgey, loaded treats. Dried cherries hydrated in balsamic vinegar punctuate the cookies with bites of tangy, fruity flavor that offsets the richness of the butter, sugar and dark chocolate. If you like, you can substitute dried cranberries for the dried cherries. Either Dutch-processed or natural cocoa powder works, though we think natural cocoa gives the cookies a slightly more intense chocolate flavor.
grams (1 cup) all-purpose flour
teaspoon baking soda
01Heat the oven to 325°F with the racks in the upper- and lower-middle positions. Line 2 baking sheets with kitchen parchment. In a medium bowl, whisk together the flour, baking soda and salt; set aside. In a small microwave-safe bowl, stir together the cherries and vinegar. Microwave uncovered on high until the cherries absorb the vinegar, about 1 minute; set aside.
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These are dangerous! My OH does not like tart so I skipped the balsamic and added 2 T of milk. For the first oz of chocolate I used semi-sweet chocolate chips and for the remaining 3 oz I chopped up a bar of Endangered Dark Chocolate Raspberry (in chunks bigger than chocolate chips.) I just cooked one sheet at a time, for 12 minutes each.
Hi, If I do have access to real dried sour cherries and don't need to use the dried cherries with balsamic vinegar, what should I use in place of the vinegar or just leave it out? But that could make dry cookies. Thanks in advance.
I would love more specifics on the type of dried cherries. For example, at Trader Joe's near here, there are a few options, including dried Montmorency cherries which are a more tart cherry. Which type are you using in this recipe? Thanks!
Amazing cookies! The dried cherries/balsamic add a surprising tang. Followed the recipe exactly.