Chewy Chocolate Pistachio Cherry Cookie

Wednesday, February 16, 2005

chewy chocolate cookieOur 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.


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