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~ Loco for Cocoa: Spicy Chocolate Cherry Cookies ~

IMG_9598This recipe started off back in the 1980's as a simple-to-make but excellent chocolate chocolate-chip drop-cookie recipe.  It was so kid-tested and mother approved there was a period in my life when I had it committed to memory.  Those were the PTA bake-sale days -- these and a few other cookies of mine (gingersnaps, snickerdoodles and peanut butter cookies) made a few elementary schools quite a few dollars.  I remember making 25 dozen of these chocolate cookies for Park Forest Elementary's Thanksgiving play (Jesse, in the 1st grade at the time, played the role of Christopher Columbus and opened the show by discovering America)!

This recipe, originally 'kids stuff', matured over the years!

IMG_9510I went loco for cocoa (powder).  I'm at a loss for the original porportions of flour to cocoa powder, but, every time I made these cookies, I found myself wanting more chocolate flavor, so, the next time I baked them I would subtract 2 tablespoons of flour and make up the difference with extra cocoa powder.  It never affected the outcome of my recipe, it only made it better.  I stopped the experiments when I arrived at equal amounts of flour and cocoa powder.  This was not a scientific study -- it worked in this recipe, but, I cannot guarantee the same outcome in others.

6a0120a8551282970b0192abd018fe970dRemove the cherries from the ingredients list and you're looking at my original recipe. They got added in the latter 1990's,  after Joe planted a sour-cherry tree in the backyard.  This prompted me to add a splash of cherry extract, and, upscale the cocoa and chocolate too.  The cayenne pepper was a 'no brainer' after experiencing a few Mexican chocolate mole sauces!    

IMG_93533/4  cup unbleached all-purpose flour

3/4  cup unsweetened Dutch process cocoa powder (Note:  I originally used Hershey's cocoa.)

1/2  teaspoon ground cinnamon

1/4  teaspoon ground cloves

1/4  teaspoon cayenne pepper 

1  teaspoon baking soda

IMG_94011/4  teasapoon sea salt

10  tablespoons salted butter, at room temperature 

8  tablespoons sugar

8  tablespoons firmly-packed dark brown sugar

1  extra-large egg, at room temperature

1  teaspoon pure cherry extract

1/2  teaspoon pure vanilla extract

6 ounces Lindt 70% cacoa dark chocolate, 1 cup after chopping (Note:  I originally used Nestle's semi-sweet chocolate morsels.)

IMG_93881  cup dried sour cherries, coarsely chopped after measuring (Note:  You can purchase dried sour cherries, but, in the event you too have your own cherry tree, check out my post ~ Culinary Jewels:  Dehydrated Sour ("Pie") Cherries ~ in Categories 2, 5, 6, 7, 8, 15 or 20!)

IMG_9382 IMG_9380~ Step 1. Chop the chocolate, then the cherries, as directed and pictured above.  Separately, set each aside. In a medium bowl, stir together the flour, cocoa powder, cinnamon, baking soda and salt.  Set aside.

IMG_9398~ Step 2.  In a large bowl, place the butter and sugars.

IMG_9411On highest speed of hand-held electric mixer, cream the butter and sugars together, until light and fluffy, about 3 minutes, using a large rubber spatula to scrape down the sides of the bowl almost constantly.

IMG_9419Add and beat in the egg and extracts, about 1 minute. Mixture will be soft and creamy.

IMG_9435 IMG_9429~ Step 3. Remove the mixer -- you are done with it. Using the spatula, gradually add and fold in the dry flour mixture, in two or three parts, until a rich, thick, dark, chocolately cookie dough forms. Take a taste -- you've earned it.  

Note:  This will take a couple of minutes to do, and, take the time to do it right -- make sure there are no pockets of unmixed dry mixture. 

IMG_9439 IMG_9450~ Step 4.  Using the spatula fold in the chocolate chunks, followed by the chopped dried cherries. Do not fold them in at the same time.  Add the cherries, which are more delicate, second.

IMG_9464                 ~ Step 5.  Line 2, 17 1/2" x 12 1/2" baking pans with parchment paper.

IMG_9457Working one pan at a time and using a 1 3/4" ice-cream scoop as a measure, place rounded scoopfuls of dough, 12 on the first pan.  Place pan in the refrigerator for 6-8 minutes.  Repeat this process with second pan while first pan is in the refrigerator.

IMG_9484 IMG_9472~ Step 6. Bake cookies, one pan at a time, on center rack of preheated 350 degree oven for about 13-14 minutes, or until cookies are puffed, slightly shiny, and cracks appear across the surface.  Do not overbake.  Remove from oven and allow cookies to cool in pan for 5-6 minutes prior to using a thin spatula to transfer them to a cooling rack to cool completely, about 1 hour.

IMG_9513Got Milk?  

IMG_0466Crispy on the outside, chewy on the inside:

IMG_0469You can't eat just one -- these are life in the fast lane of cookies!

IMG_9608Loco for Cocoa:  Spicy Cherry Cookies:  Recipe yields 2 dozen cookies.

Special Equipment List:  cutting board; chef's knife; hand-held electric mixer; large rubber spatula; 2, 17 1/2" x 12 1/2" baking pans; parchment paper; 1 3/4" ice-cream scoop; cooling rack; small spatula

6a0120a8551282970b01901e159b0e970bCook's Note:  For another one of my favorite cookies containing the great taste of tart, dried, 'pie cherries', you can find my recipe for ~Oatmeal & Savory Dried Sour Cherry Sensations ~ in Category 7.  You can thank me later!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2014) 


Samuel -- Simply click on the blue TITLE of the post. It will turn black, which will isolate the post. Then push print.

I guess I will pass. It looks delicious, but there is no way to print the recipe out

Maria -- you are so sweet with your comment. I am flattered as you are so well-schooled in baking. Sour cherries, because of their short shelf life are hard to come by in markets (even when the harvest is a large one). Dried sour cherries aren't too expensive to purchase on-line. I keep them stored in the freezer. Thanks again, and, I hope you are loving your new kitchen. Your friend, Mel.

Mel...these cookies sound most interesting....and the color alone makes them special....I will definitely make them....I will have to make them soon...since I can still get cherries in the stores...however...there are no Sour Cherries available at this time...but, I will safe this recipe in my file ...labeled...Kitchen Encounters Recipes....

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