You may recall my pork & veal recipe from a few weeks ago, made for lazy picnic in the park. I whipped these cookies up to take along as well. What’s a picnic without sweet indulgent treats?
Whip them up I did. These are quick and easy with minimal fuss. I adapted the recipe from the Bourke Street Bakery Cookbook. My rendition has more flour than the original. I found that the BSB recipe way too sticky to handle in a hurry. The BSB recipe is meant to be sticky, and you place the mixture in the fridge a few times during their making process. I didn’t have time to mess around and the addition of the extra flour worked perfectly. I also added slivered almonds to stretch the recipe to make more cookies.
- 240 grams dark chocolate (70%)
- 300 grams plain flour
- 40 grams unsweetened cocoa powder
- 1 ½ teaspoons bicarbonate of soda
- ½ teaspoon salt
- 100 grams unsalted butter (room temperature)
- 240 grams soft brown sugar (dark)
- 2 eggs
- 85 grams dried sour cherries
- 50 grams slivered almonds (toasted)
- Preheat over at 165 degrees C/320 degrees F. Line baking trays with baking paper.
- In a medium bowl melt your chocolate in your preferred way. I use the microwave others prefer the double saucepan method.
- In a large bowl sift flour, cocoa powder, bicarbonate of soda and salt, set aside.
- In a large bowl, either using a stand mixer or electric beaters, cream butter and brown sugar until pale and creamy. Then add eggs one at time, beating well to combine after each egg is added.
- Add dry ingredients in three batches. Mix well after each addition. Then add melted chocolate, mix until well combined.
- Fold through sour cherries and almonds.
- Place one tablespoon rolled balls of mixture on the prepared baking trays. Allow room for the cookies to spread. Press ball down slightly with your fingers.
- Bake for around 12 minutes, the cookies will have spread and have cracked on top.
- Remove from trays to cooling rack to cool.
This recipe will yield you around 40 crisp chocolate rich cookies.