John Myers
Ingredients for 1 servings:
- 227 g dark chocolate
- 85 g butter
- 2 eggs
- 100 g sugar
- 1 pinch of salt
- 2 g instant coffee powder, if necessary
- 2 tsp vanilla extract
- 44 g flour
- 1 pinch of baking powder
- 160 g cherry(s), dried
- e.g. cherry juice
- possibly cherry brandy
- 130 g chocolate drops, baking-proof
- possibly powdered sugar for dusting
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 57 minutes
Soak the dried cherries in cherry juice and kirsch for at least 30 minutes. I use enough liquid to completely cover the cherries. You can, of course, omit the kirsch. Chop the chocolate into small pieces and melt it with the butter in the microwave or over a double boiler, then let it cool slightly. In the meantime, beat the sugar and eggs until fluffy. Add the vanilla extract, salt, and coffee powder and beat until well blended. Add the chocolate-butter mixture and beat well. Sift the baking powder and flour and mix into the batter. Don’t overbeat, just beat until well blended. Drain the cherries and fold them into the batter along with the chocolate chips. Refrigerate the batter for at least 30 minutes. Preheat the oven to 170°C (350°F). Scoop the batter onto a baking sheet using 2 tablespoons or an ice cream scoop. Make sure there’s enough space between the cookies so they don’t run into each other. Bake the cookies for 12-14 minutes. If you like, you can then dust them with powdered sugar. This recipe yields about 30 cookies, depending on the size. They have a very moist texture. The coffee intensifies the chocolate flavor and won’t be noticeable in the finished cookie.
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