It's been a crazy hectic month with our mad rush to get the house on the market by March 3rd for the realtor's caravan. Paul and I have been so busy working our fingers to the bone for almost two months straight that we have forgotten to enjoy ourselves. This Sunday, we allowed ourselves the luxury of a quiet dinner at home in our clean, beautiful home. Paul made cocktails for us girls while I made a pasta primavera. I quietly suggested to Paul that we need something sweet to make this a special dinner. Of course the girls had many suggestions. How about chocolate mousse Daddy, what about chocolate pudding? You see the theme here, don't you? How about the "special" chocolate chip cookies? The one with the sea salt and dark chocolate chunks and dried cherries ???? I see his eyes light up and then he heads towards the computer to look up the recipe. It's one of those recipes that floated around the Internet a few year ago as the "ultimate" chocolate chip cookies. They require resting time in the fridge for several days. Patience is key to these delicious cookies. But you can take a small scoop on the first day and call it quality control, knowing it'll be even better a few days later. Of course I added my own variations, I always do and it's much better of course. Here's the recipe adapted from Leite's Culinaria with variations courtesy of Moi! Tonight we baked up the rest of the dough and it's oh so good. Treat yourself to a good time, you deserve it.
Chocolate & Cherry Cookies
1 1/2 cups flour minus 2 Tablespoons
1/2 cup cornstarch
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
2 tablespoons molasses
1 cups granulated sugar
2 large eggs
2 teaspoons natural vanilla extract or Kahlua
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content ( Buy it at whole foods)
or I use Trader Joe's Pounds Plus bittersweet chocolate chopped up with sharp knife into large chunks
1&1/2 cups of dried cherries
Sea salt
Directions:
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add in cherries and drop in chocolate pieces, incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls or a small baby fist) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
Eat warm, with a big napkin and a happy, happy smile!!!!!
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