Chocolate Cherry Cookies
The cherries add a dimension of tartness to these dairy free fudgy cookies. Balsamic vinegar can be used to plump the cherries and add an extra dimension of tartness, but if the cherries are already tart you can skip this step.
Ingredients
½ cup (60g) dried cherries, chopped
2 tablespoons balsamic vinegar (optional)
1 ½ cups (190g) all-purpose flour
½ teaspoon baking soda
½ teaspoon sea salt
5 tablespoons (70g) coconut oil
12 oz (326g) GUITTARD Semisweet Chocolate Baking Chip, divided
⅔ cup (127g) packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
Directions
Soak cherries in vinegar in a small covered bowl overnight (if using). Otherwise heat the cherries and vinegar in a small pan and allow to cool before using. Set aside.
Preheat oven to 350℉ Line baking pans with parchment.
In a medium bowl combine flour, soda and salt; set aside. Melt coconut oil and 6 oz (163g) chocolate chips in a microwave safe bowl until smooth and melted. Set aside and allow it to cool to touch. In a large bowl of mixer beat sugar and eggs on medium speed about 3 minutes until light. Add vanilla and melted chocolate mixture, beating on medium speed for 3 minutes until well blended, stopping to scrape sides as needed. Mix in the dry ingredients just until incorporated. Stir in cherries with any unabsorbed liquid, then remaining 6 oz (163g) chocolate chips.
If dough is soft, refrigerate for 15 minutes before scooping well rounded spoonfuls onto lined baking pans. Bake one pan at a time for 11-12 minutes or until the surface is puffed and cracked. Centers should still be soft. Cool pans on racks for 10 minutes until transferring cookies to racks to cool completely. Store airtight.
