These cookies aren’t for the faint of heart.
These cookies are for the chocoholics to end all chocoholics. Calling them “double chocolate cookies” doesn’t really do them justice so that’s why I added the “brownie” in the title. These babies are like fudgy brownies, but in cookie form. Oh, and you know, they’re totally healthy because not only is there a ton of heart-healthy dark chocolate in them, but there’s also dried fruit in them. Yes, fruit, so really these are a total health food, right? And since they’re healthy, that means the dozen of these I eat whenever I make them are no problem, right?
Ugh, I know…I’ll just keep dreaming.
I posted this recipe a while back on my first blog, The Pastry Posts. I’ve been wanting to re-post them here and finally got the opportunity to make them for a Mom’s Night Out even I went to a few weeks back. Even though these cookies are ridiculously good, these aren’t ones I like to make just to have around the house, because this recipe makes a bunch and I will literally eat them ALL if I don’t have a reason for 2/3 of them to go out the door to other people once they’re made. Trust me, I’d love to have them around 24/7, but I’ve still got some baby weight to lose and my waist line can’t afford them 🙂 With that said, I probably still ate about a dozen of them :/
Event though, I’ve just totally bad-mouthed these cookies and how non-waistline friendly they are, you should totally make them. Like right now. And then send some over my way 🙂
Double Chocolate Brownie Cookies with Dried Cherries
Yields 2-3 dozen (depending on how thick you cut them)
*Adapted from Ghiradelli Chocolate Ultimate Double Chocolate Cookies
- In a double boiler, melt the bittersweet chocolate and butter.
- Meanwhile, beat eggs and sugar together until light and fluffy.
- Add vanilla and mix.
- Combine flour and baking powder in a small bowl and set aside.
- Mix the melted chocolate mix into the egg/sugar mix.
- Add in the dry ingredients and mix until just combined.
- Stir in chocolate chunks and dried cherries.
- This mixture will be wet, so use plastic wrap and shape the dough into three logs.
- Wrap tightly and refrigerate for at least two hours, or until it is nice and firm.
- Once dough is firm, preheat your oven to 375F.
- Unwrap the dough one log at a time and cut the log into approximately 1 inch slices and place slices at least 1 inch apart on a cookie sheet.
- Bake cookies 13-15 minutes. You want the cookies to be nice and shiny on the outside, but still soft in the center.
- Cool slightly and eat warm or cool completely and eat – they’re crazy good either way!
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