It’s been awhile. I almost had to remind myself how to get to work. After I left Dili, I headed to Guam and Tokyo. I am still sorting through the photos so I will post them soon. In the meantime, I figured I should write about food since I’m afraid this blog is looking like a travel blog lately. (Hopefully I’ll be grounded for the foreseeable future so I can catch up on some baking and recipe development!) Anyways I saw these Double Chocolate Chip Cherry cookies from Good Things Grow and thought they would be perfect to bake.
Beware, they are very chocolatey (which apparently is not a real word).
I did make a couple adaptations. Instead of using whole wheat pastry flour I used a combination of buckwheat and almond flour to make these cookies gluten-free. Though I think next time I will try using pastry flour or all-purpose flour for a different texture. The sourness from the cherries paired nicely with the richness of the chocolate. Who doesn’t love a well-balanced cookie?
My body is trying to figure out what time zone its in, but other than that it feels good to be back. Though I do miss the flip-flop weather of Dili and Guam (sigh) – my life is so hard 😉
Double Chocolate Chip Cherry Cookies
Makes about 3 dozen cookies
Recipe adapted from Good Things Grow
- 1 2/3 cups (10 ounces) chocolate chips, divided (I used half of Ghiradelli’s 60% and Milk chocolate)
- 1/2 cup buckwheat flour
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup packed light brown sugar
- 1/4 cup natural cane sugar
- 1 cold egg
- 1 teaspoon pure vanilla extract
- 3/4 cup dried cherries, coarsely chopped
*Preheat oven to 325 degrees F. Line baking sheets with parchment paper or silicone liners and set aside.
*Place 2/3 cup chocolate chips in a microwave-safe bowl. Microwave in 10-15 second intervals, stirring each time to melt the chocolate. Set aside.
*In a medium bowl combine flours, cocoa powder, baking soda, and salt and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar, and cane sugar until smooth, about 1 minute. Mix in the melted chocolate until blended. Add the egg, vanilla, mixing until well blended, about 1 minute. Next add in the flour mixture until well incorporated. Fold in the remaining chocolate chips and dried cherries with a spatula.
*Scoop out a tablespoon of dough and place it on the baking sheets, at least three inches apart.
*Bake the cookies for 16-18 minutes. The cookies should give slightly when pressed in the center. Cool for 5 minutes on baking sheet before transferring to cooling rack to cool completely. Store tightly covered at room temperature for up to 4 days.
Note: I placed the dough in the refrigerator for about 20 minutes to chill the dough before baking since I found it a little too sticky.