Chocolate cookies are far and away my favorite cookies ever.
Now, if you ask Nate what he thinks about that I think we all know that his resounding answer is going to be CHOCOLATE CHIP COOKIES ARE WAY BETTER. It’s OK, I’ve already forgiven him for that transgression. Love you babe!
Do you ever wonder how a food blogger comes up with recipe ideas? I mean really, in all of my wildest dreams I didn’t think that I would ever be coming up with over 300 different recipes a year and writing about them. So how on Earth does it happen?
I’ll tell you: I open up my pantry, my fridge, or my freezer and see what I have in there. I think, “Hey, I am kind of really tired of staring at this bag of dried cherries. I should make something with them. Oh, and I have about 90 lbs of chocolate chips. Cherries and chocolate go together, right? Hey! Lookie there, I didn’t know I had slivered almonds! Cherries and almonds and chocolate, oh my. What to make….?” At which point Nate asks me what’s for dinner, can he have a snack, or am I making cookies that night. And then a recipe ultimately forms from fairy dust in my brain and I word-vomit it onto the internet. The end. (Although I have to say that Jessica’s method is pretty awesome!)
If you ask me, though, chocolate cookies are magical. Especially when you have mix-ins that rock the house and create a depth of flavor second to none. Not to mention the textures – OH THE TEXTURES! These babies are soft and melty, chewy and crunchy, buttery and rich. I think I’ve sufficiently described the why behind my new-found chocolate cookie obsession, but if you’re not thoroughly convinced then methinks you should make them for yourself.
CHERRY CHOCOLATE ALMOND CRUNCH COOKIES
- 1 stick butter, melted and cooled slightly
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 Tbsp vanilla
- 1 cup flour
- 1/2 cup cocoa powder, sifted
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup chocolate chips
- 1/2 cup dried tart cherries
- 1/2 cup raw slivered almonds
Preheat oven to 350. In a bowl combine the melted butter and sugars. Add the eggs and vanilla and mix until combined. Add the flour, cocoa powder, baking powder and salt and mix until the dry ingredients are just incorporated. Fold in the chocolate chips and cherries. [If you’re at high altitude it always helps to refrigerate the dough before baking to avoid flat cookies!] When you’re ready to bake roll the dough into 1 Tbsp balls and roll in the slivered almonds on one side. Place almond-side-up on a baking sheet lined with parchment paper or a Silpat. Bake for 10-12 minutes at 350. Let cool slightly before eating.