Our lab is having a spring cleaning party tomorrow afternoon. Too bad its not really spring yet, but it is a good excuse to make incentive cookies like these chewy chocolate cookies. The added nuts lend a nice saltiness, and these cookies cool down to reveal a chewy center studded with silky chocolate slivers of Dagoba candy bars. But, if you think these cookies sound good… just wait until you have a spoonful of the dough: heaven!
I used an Ina Garten recipe as a base to work off of and played around with it a bit, yielding:
Chewy Chocolate Pistachio Cherry Cookies
Chewy Chocolate Pistachio Cherry Cookies
Preheat the oven to 350 degrees F.Cream together:
- 1/2 pound unsalted butter at room temperature
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
Add in :
- 3 teaspoons pure vanilla extract
- 2 Tbs freshly brewed coffee
- 2 extra-large eggs at room temperature
In a separate bowl, stir together:
- 2/3 cup good unsweetened cocoa
- 2 cups flour
- 1 teaspoon baking soda
- ~ 1 teaspoon salt
Stir in:
- 1 3/4 cups roasted salted pistachios, chopped
- 1 1/2 cups dried sour cherries, chopped
- 2 Dagoba latte bars, roughly chopped
Drop the dough on a Silpatted baking sheet, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Sprinkle with a couple of the chopped nuts. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
Enjoy!
