I found the recipe for these cookies in my local paper last year and just had to try them out. After making the batter I was sure they were going to be a culinary disaster, it had the same consistency as a brownie batter and I could not use my hands to form it into balls but had to scoop it onto the baking sheets. Once these cookies came out of the oven I knew I was wrong, they were soft and crackled and tasted like a cross between a brownie and a cookie. Not only are they delicious but also super simple to make. If you were looking for a new Christmas cookie recipe this year I would highly recommend this one.
Ingredients
10 ounces semisweet chocolate
2/3 cup butter
3 eggs
1 cup granulated sugar
2 tsp Mexican vanilla
3/4 cup flour
1/2 tsp baking powder
pinch salt
1 cup dried sour cherries
1 cup white chocolate chips
Directions
Preheat oven to 325°F.
Melt butter and semisweet chocolate together in a double boiler, let cool.
Beat eggs and sugar together until thick.
Add Mexican vanilla, melted chocolate and butter mixture.
Stir in flour, baking powder, salt and mix well.
Fold in sour cherries and white chocolate chips.
Drop by spoonfuls onto a parchment lined baking sheet.
Bake for 12 minutes or until tops are cracked and shiny.
Store in an airtight container for 1 week or up to 2 months in the freezer.
