Chocolate Cherry Heart Smart Cookies

June 7, 2010 at 4:08 pm | Posted in Deliciousness | Leave a comment

A few good things have been happening around here  lately (more about them soon), but one of the best has got to be these cookies.  My manager at Fancy-Schmancy Cooking Store shared them with me, and I can’t believe it took me so  long to get around to making them!

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Very easy to make.  First, mix together your dry ingredients.

Melt butter and add brown sugar. Beat with a hand mixer to combine.  Beat in dry ingredients.  Add cherries, vanilla, and eggs. Fold in chocolate.

This kitchen scale changed my life.

Fold in that chocolate!

Scoop onto a silpat or parchment with your favorite scooping utensil, bake for 10-12 mins (my oven always runs hot).  Let the cookies cool on the sheet for a few minutes before transferring them to a cooling rack.  I highly recommend them warm out of the oven!

Just out of the oven!


Here’s the recipe:

Audee’s Chocolate Cherry Heart Smart Cookies

1.5 ounces all-purpose flour (~1/3 cup)*
1.5 ounces whole-wheat flour (~1/3 cup)
1 1/2 cups old-fashioned rolled oats
1 t. baking soda
1/2 t. salt
6 T. unsalted butter
3/4 cup packed light brown sugar
1 c. dried cherries
1 t. vanilla extract
1 large egg, lightly beaten
3 ounces bittersweet chocolate, coarsely chopped
1.  Preheat oven to 350
2.  Weigh or lightly spoon flours into dry measuring cups; level with a knife.
Combine flours and next 3 ingredients (through salt) in a large bowl;
stir with a whisk.
3.  Melt butter in a small saucepan over low heat.  Remove from heat; add
brown sugar, stirring until smooth.  Add sugar mixture to flour mixture;
beat with a mixer at medium speed until well blended.
Add cherries, vanilla, and egg; beat until combined.  Fold in chocolate.
Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with a silicone baking mat or parchment.  Bake at 350 for 10- 12 minutes.  Cool on pans 3 minutes or until almost firm.  Remove cookies from pans; cool on wire rack.
Yield: 30 cookies
*I highly recommend using a baking scale.  The recipe calls for 1.5 oz flour; when I used my 1/3 measuring cup, I ended up with around 2 oz.  I’m not sure if the extra half-ounce would make a huge difference in this case, but I find it better to be more precise when it comes to baking.

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