Sunday, March 27, 2011

Fudge Cookies with Toffee and Cherries

Category: Cookies and Bars
Difficulty Rating: Easy

Every Cookie-Monster out there should make these! One of my favorite cookies in the world, these are crisp on the edges, chewy on the inside, very chocolate-y, with the unusual addition of toffee pieces, and dried cherries.

Lauren found these fudge cookies. They were originally from "The Sweet Kitchen" cookbook. I'm on a diet right now so I after I made these, I schlepped them over to the guys in the garage band next door. They had a cow over them. "Thank you so much, Mrs. Smith!" It was great. Note to self: If you want appreciation, deliver baked goods to teenage boys...


2 1/4 C flour
1/2 C cocoa
1 t baking soda
1/4 t salt
1 C butter
1 C dark brown sugar
3/4 C sugar
2 large eggs
1 /2 t vanilla
1 C dried sour cherries (or Cran-cherries)
8 oz. (1 C) semi-sweet chocolate cut into chunks or chocolate chips
1 C English toffee pieces for baking, such as Heath or Skor bits.

Note: In some stores toffee pieces are seasonal --I found them at Safeway year-round

Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. Sift the flour, cocoa, b. soda and salt together into a bowl and set aside. In a large bowl, cream butter and both sugars until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Beat in vanilla. Stir in flour mixture in 3 additions, blending until the dry ingredients are moistened. Stir in chunky ingredients and mix until evenly distributed. I find this part of the job easier with a wooden spoon rather than a mixer, as I can better see what parts of the batter need more cherries or bits. Dough may be frozen up to 4 months after this, but it won't last that long. If you're like me, you'll be snitching little pieces of the dough right out of the freezer. So you'd better bake the cookies soon!

Drop the batter by heaping tablespoons onto baking sheets. Place in center of oven--switching positions halfway through (turn the pan around so back is to front of oven). Bake 15 minutes, until BARELY set in the center and just firm around the edges. Trust me on this--they will look undercooked. Cool on tray 3-5 minutes, then transfer to rack or paper on counter. Best eaten warm, with ice-cold milk!

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