For the Team Joe Potluck Picnic last Friday, I wanted to try my baking skills and thus made this batch of Dark Chocolate Chunk and Dried Cherry Cookies, courtesy of Katie Lee Joel.
I share this recipe with you all, fellow runners:
- 2 1/4 cups unbleached, all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2/3 cup dark brown sugar, firmly packed
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 8 ounces dark chocolate, coarsely chopped (be sure to use a high-quality chocolate with more than 60% cacao) [Anthony's note: I used 62% dark semisweet Scharffen Berger chocolate - YUM]
- 1 cup dried cherries (about 6 ounces), coarsely chopped
- 1 cup pecans, coarsely chopped
Preheat the oven to 375ºF.
Sift the flour, baking soda, baking powder and salt together into a bowl.
In the bowl of an electric mixer (or in a bowl using a handmixer), beat the butter with the sugars until light and fluffy, about three minutes. Add the eggs, one at a time, beating until incorporated. Beat in the vanilla. On low speed, add the flour mixture. With a wooden spoon, fold in the chocolate, cherries and pecans (if you’re using them).
Scoop by the heaping tablespoonful onto two nonstick or greased cookie sheets. Bake until golden and chewy, about 12 minutes, rotating the sheets after six minutes. Transfer the cookies to a rack to cool and repeat the process with the remaining dough.
Makes about 40 cookies (depending on how big you make them!)
If you bake a batch, why not bring them along and share them with your fellow Team Joe runners. It's probably best to eat them after the run and not before.