Going by the title of the cookie, which I’d never heard of before, I wouldn’t have taken these for cookies. More like some kind of truffle-like chocolate candy, which, hey, gimme. Being that I’m on the hunt for some new-to-me (and maybe you) cookies to try this Holiday season, and these turned out to be cookies after all, I decided to give them a go. That and the dried cherries with chocolate combo sold me as well. The two are just meant to be together. BFFs. Besties. The baking edition of Laverne & Shirley. Follow along as we at Full Fork reveal all the yums in this recipe.
If you’re seeing four kinds of chocolate in that ingredient shot, no, you’re not crazy. That I know of. Yes! FOUR. Kinds. Of Chocolate!
In case you didn’t believe the title of this post, you should now totally believe we’re making chocolate cookies today. Let’s go, kids!
Exhibit C – chocolate! You will need to chop quite a bit. Well, not a whole lot, actually, but those baking bars of chocolate? The thicker non-sweet ones? They’re practically a workout. So good news, cookie lovers, you sweat a little as you make these to make up for eating one later. Or two. Or ten.
Oh hey – dried cherries, all chopped up! Thanks for swinging by and visiting, guys. Into the cookies you go soon!
I was having one of those days where I could not read a recipe correctly to save my life. This happens…too often, we’ll say. So I mixed some things incorrectly but whatever, it all turned out like this: thick, incredibly so, like a really rich homemade brownie batter. My arm felt like it was going to excommunicate itself from my body and make for greener pastures, where arms aren’t required to mix cement. Cuz this stuff is really, really thick. In case you weren’t clear. Thick.
This recipe can be done on three different ways. If you’re like my very picky, yet no less loveable, kiddo, you won’t want anything in these cookies except that rich brownie-like batter. No cherries, no chocolate chunks. Say whaaa? Yeah. If so, know that the cookies will be a little flat, almost like a smear on the cookie sheet, which was disappointing to me, but kiddo loved them. So, success of sorts. Let them rest on the cookie sheet a good five minutes before trying to remove them or they’ll just crumble all over your spatula. The crumbs still taste good, but that’s no way to treat a cookie, god sirs and madams.
The second way is only to add the chopped dried cherries. This is where the cookies get a little more interesting! Cherries and chocolate! My Yum-dar is steadily pinging. Great flavor enhancer, those dried cherries. Highly recommended.
The third way is to add some semi-sweet chocolate chunks to the mix along with the dried cherries. This, folks, is the best way in my not so humble opinion. The cookies are chewier, fuller and, of course, that gooey consistency the recipe title promises. Sans choco chunks, the cookies do have a brownie-esque texture, but the melty chocolate chunks really add to the cookie. Immensely. Highly super dooper the most recommended.
Upon breaking one apart, you can just see the gooey, brownie-like texture. Pictured are the full-treatment Super Gooey Chocolate Drops, ready to be devoured. These taste best the day they’re made. The next day they’re not bad, they just get a little drier, kind of like brownies can. The surfaces will get slightly crisp – like a lot of brownies! Oh heck, these are brownie cookies, OK? But so, so good. Worth all that chocolate chopping, my arm nearly divorcing me, etc. After gobbling turkey for Thanksgiving, the next step is cookie gobbling, and these definitely make the list of Good Cookies.
Super Gooey Chocolate Drops
from the Food Network Kitchens via FoodNetwork.com
Prep Time: 20 minutes Cook Time: about 12-15 minutes per cookie sheet Level: Easy Makes: 2 dozen cookies
- 1/2 cup (1 stick) unsalted butter
- 4 ounces unsweetened chocolate, chopped
- 4 ounces semisweet chocolate, chopped
- 1 cup packed light brown sugar
- 1 1/2 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 2 tablespoons buttermilk
- 1 cup all-purpose flour
- 1/2 cup natural cocoa powder, such as Hershey’s or Scharffen Berger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 11 ounces (1 bag) semisweet chocolate chunks
- 1 cup dried cherries, optional
Position racks in the lower and upper third of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don’t have 3 pans, simply cool the pan between batches.)
Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using.
Drop the batter in heaping tablespoons onto baking sheets–a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.
Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.
Store cookies in a tightly sealed container at room temperature for up to a week.
Will someone please explain to me why some recipes call for oven racks to be placed just so, but then never say which rack you should use? Or if you’re supposed to switch your baking sheets from rack to rack and…blurg. I just baked them on the upper rack as at least, duh, we know the heat source of Madame Oven is on the bottom. Probably would burn there.
Despite what the recipe claims, I don’t believe these will stay good for up to a week. I say two days, maybe three tops. Again, mine were already a bit dry the next day (where they were consumed by ravenous coworkers), and yep, they were in a perfectly acceptable airtight food storage container. Not sure tho, it’s possible your local weather could still affect how this goes for you. Our weather was on the drier side those few days. Not that I’m a cookie weather person.
On the buttermilk – two tablespoons? Really? What the ever loving heck is that about. I don’t tend to be able to use up store-bought buttermilk quickly enough, and if there’s one thing that goes bad in the fridge you don’t want to joust with, it’s buttermilk. So I made my own this time. And saved $3. A tad bit of regular vinegar in about a half cup of milk. Yes, I know that’s more than needed, but it was an experiment. Did it work? Geeze, I suppose so, but it was only TWO tablespoons, so how could you tell even if it was the thicker store-bought stuff? Question marks into infinity, folks! If you’re so inclined to make your own, too, Google can link you to many tips on how to make it.