Double Chocolate-Cherry-Pecan Cookies
Author: Nicole
Ingredients
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ¾ teaspoon coarse sea salt
  • 6 ounces (1 cup) dried sweet cherries, roughly chopped
  • 2 tablespoons balsamic vinegar
  • 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
  • 4 ounces bittersweet chocolate (70%), coarsely chopped
  • ¼ cup unsweetened cocoa powder
  • 1 large egg
  • ½ cup packed dark brown sugar
  • ¼ cup white sugar
  • 1 teaspoon vanilla extract
  • ½ cup pecans, chopped
Instructions
  1. Heat the oven to 325°F. Position rack in the middle of the oven. Line 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda and salt and set aside.
  3. In a small microwave safe bowl, stir together the cherries and vinegar. Microwave uncovered on high until the cherries absorb most of the vinegar, about 1-1/2 minutes. Set aside.
  4. In a medium saucepan over medium heat, melt butter. Add 1 ounce (1/4 cup) of the chopped chocolate and the cocoa and remove the pan from the heat. Whisk until the chocolate is melted and the mixture is smooth. Let cool until barely warm to the touch. (Make sure to cool the melted chocolate until barely warm or it will cook the egg when added.)
  5. In a stand mixer with the paddle attachment, beat egg and both sugars on medium until light and fluffy, 2 to 3 minutes.
  6. With the mixer running on low, add vanilla, then slowly pour in the chocolate-butter mixture. Beat on medium until blended well, 3 to 5 minutes, scraping down the bowl once or twice.
  7. With the mixer running on low, add the dry ingredients and mix until just combined, about 30 seconds.
  8. Using a rubber spatula, stir in the remaining chopped chocolate, pecans and cherries along with any remaining liquid until the ingredients are evenly distributed.
  9. Using a one tablespoon cookie scoop (or two spoons and shape into a ball), place dough on prepared cookie sheets (8 per medium cookie sheet). Bake until slightly cracked on top and the edges feel firm, 14 to 16 minutes, switching and rotating the baking sheets about halfway through (if they’re not on the same rack).
  10. Cool on the baking sheets for 10 minutes and transfer the cookies directly to a wire rack. Cool to room temperature.
  11. Cookies keep stored in an airtight container for 5 days or frozen for up to 3 months.
Recipe by Riegl Palate at https://www.rieglpalate.com/double-chocolate-cherry-pecan-cookies/