Chocolate sour cherry cookies from the Bourke Street Bakery cookbook. Crisp and rich chocolate cookies with a sour hit. This is also an awesome big batch recipe.
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. Their 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.
This recipe will yield you around 40 crisp rich chocolate sour cherry cookies.
Sara xxx
More Chocolate Cookie Recipes
Two Tone Chocolate Chip Cookies - a delicious big batch recipe
Chocolate Coconut Ganache Cookie Sandwiches - O M G!
Macadamia White Chocolate Oat Cookies - an ANZAC twist
Violet Crumble Cookies - an Aussie fave in a cookie
Brown Butter Chocolate Chunk Cookies - choc with butter nuttiness
PIN ME TO EAT ME LATER
Chocolate, Sour Cherry and Almond Cookies
Ingredients
- 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 dark brown sugar
- 2 eggs
- 85 grams dried sour cherries
- 50 grams slivered almonds, toasted
Instructions
- 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.
Helen (Grab Your Fork)
Adore these cookies from BSB. Nice work on the customisation with extra almonds and flour!
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As someone who got to eat them - I can say with no exaggeration... that these were freaking fantastic! Chewy and flavourful, I'm wishing I had a pile of them in front of me right now.
dina
they look yummy!
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Looks good to me, with the almonds and more flour too. Sometimes you have to take the recipe into your own hands.
Annie @ The Random Foodie
omg this looks soooo good! feel like soft cookies right now!
Averie @ Averie Cooks
Gorgeous! Just saw them on FG & pinned!
The Hungry Mum
what a fancy pants bake! *adds to 'must make' list*.
john | heneedsfood
Well I can safely vouch for these delicious cookies. Indulgent indeed!
vegeTARAian
Oh Sara, these are just pure perfection! Can't wait to make them myself.
nags
love the cracked top! i may be baking these up soon too.
Monique
Yum yum yum!! These look fab!
Jacq
These look great! I've been eyeing them off in the BSB recipe book for a while but didn't know if I'd have the time and/or patience to wait around for them in the fridge so thanks for the adapted recipe!
Monica @ Gastromony
Yummo! I just can't seem to go past anything that has sour cherries in it 🙂 I really must get a copy of the Bourke St Bakery book one day 🙂 Incidentally, I was impatient this weekend and threw some cookies in the oven without the dough cooling... I ended up with one giant cookie, which wasn't a bad thing 😀