WOW! What a pleasant surprise THESE cookies turned out to be! With a little tweaking from a recipe in The Simple Things The RQ was able to make a cookie that shines among many proud home bakers' recipes! This publication is inspirational and interesting! I always learn something new! The articles CELEBRATE the many ways we enjoy "the simple things in life:" food, friends & family, community; indoor & outdoor activities, and more! Check 'em out on-line. In the meantime, enjoy my version of their recipe!
Dark-Chocolate Chunk-Hazelnut-Cherry Cookies
13 Tablespoons unsalted butter, softened
1/2 cup dark brown sugar
1/2 cup caster or "superfine" sugar (pulse granulated sugar in spice mill for 2-3 pulses to achieve fine sugar)
1 teaspoon vanilla extract
1 egg, large
scant* 2 1/2 cups all purpose flour
scant* Tablespoon baking powder
heaping teaspoon salt
3/4 cup hazelnuts, toasted (skins removed) and chopped
1 cup, dark chocolate chunks/pieces
scant* 1/3 cup dried, dark sweet cherries, chopped coarsely
(*scant: not quite full)
Cream softened butter till light and fluffy; then add both sugars, vanilla. Once combined add egg mixing well. On low speed of electric mixer add chocolate, nuts, and cherries; just till combined. Dough must be refrigerated for a minimum of 30 minutes before baking. Roll cookie dough out one-inch in thickness. Wrap in parchment paper and refrigerate (30 min).
Meanwhile, preheat oven to 350F. Line two baking sheets with parchment paper, set aside.
Cut cookies with a pastry cutter about one finger's width thick and place on prepared sheet. Bake about 12 minutes or until just browning on the bottom edges. With care, these cookies can be moved directly from sheet to cooling rack. As always, ENJOY!