Chocolate Fudge Cookies with Toffee and Dried Cherries
Chocolaty, chewy, sweet! From "In the Sweet Kitchen" by Regan Daley.
- 24
Ingredients
- 2-1/4 cups All Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Unsalted Butter, softened
- 1 cup Dark Brown Sugar
- 3/4 cup Sugar
- 2 Eggs, large
- 2 tsp Vanilla
- 1 cup Dried Sour Cherries
- 8 oz. Bittersweet or Semisweet Chocolate, chunks
- 1 cup Toffee Pieces, Skor Bits
Preparation
Step 1
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Sift the flour, cocoa, baking soda and salt together into a bowl and set aside.
In a large mixing bowl, cream together the butter and both sugars until light in color and fluffy, about 2 minutes. Add eggs, one at a time, beating well and scraping down the sides of the bowl. Beat in the vanilla. Stir in the flour mixture in 3 additions, blending until just moistened. Stir in the chunky ingredients and mix until well distributed.
Drop or scoop the batter onto the baking sheets and place them in the oven. Bake for 15-18 minutes, or until barely set in the center and just firm around the edges. Rotate the sheets once or twice. Cool the cookies on the tray for 3-5 minutes, then transfer to a wire rack. Store the cookies in airtight containers, layered between sheets of parchment or waxed paper for up to 5 days.