WOW! What a pleasant surprise THESE cookies turned out to be! The RQ was able to make a cookie that shines among many proud home bakers' recipes with a little tweaking from a recipe in The Simple Things 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
3/4 cup 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)
NOTE: To toast nuts roast in jelly roll pan at 400F for 10 min; remove; let rest 10 min in tea towel, then rub off skins.
Cream softened butter till light and fluffy; then add both sugars, vanilla. Once combined add egg mixing well. Combine flour, baking powder, & salt. On low speed of electric mixer add flour mix, chocolate, nuts, and cherries; just till combined. Dough will be crumbly. Divide into two portions. Gather & roll each dough portion to one-and-a-half inches in thickness and 12" long. Wrap in parchment paper and refrigerate (30 min). Dough must be refrigerated for a minimum of 30 minutes before baking.
Cream softened butter till light and fluffy; then add both sugars, vanilla. Once combined add egg mixing well. Combine flour, baking powder, & salt. On low speed of electric mixer add flour mix, chocolate, nuts, and cherries; just till combined. Dough will be crumbly. Divide into two portions. Gather & roll each dough portion to one-and-a-half inches in thickness and 12" long. Wrap in parchment paper and refrigerate (30 min). Dough must be refrigerated for a minimum of 30 minutes before baking.
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!
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