Chocolate And Sour Cherry Brownie Cookies
Aug 10, 2022![Chocolate and Sour Cherry Brownie Cookies Recipe | Chocolate Brownie cookies pile with soft grey background and scattered chocolate chips](https://kajabi-storefronts-production.kajabi-cdn.com/kajabi-storefronts-production/blogs/32914/images/oswh8y1ARUCNwv74TPPQ_Chocolate_and_Sour_Cherry_Brownie_Cookies_2_1.jpg)
Do you love a good slice of brownie? I do too...so why stop at slices when you can get your brownie fix with these Chocolate and Sour Cherry Brownie Cookies!
We all know brownies are pretty sweet, but these aren't too bad. The inclusion of sour dried cherries add a lovely burst of sourness to every bite that balances out the sweetness perfectly.
Of course, you don't need to add dried cherries if they aren't your thing...you could leave them out all together, or replace them for cranberries, dried strawberries or even dried blueberries would be nice too.
Either way...go forth and bake a batch...if you're a brownie lover, it would be rude not to!
Chocolate And Sour Cherry Brownie Cookies
Makes 24
Ingredients
- 95g plain flour
- 10g unsweetened cocoa powder
- 1 tsp baking powder
- Pinch salt
- 225 g dark or milk chocolate, finely chopped (I use a mixture of both)
- 55g unsalted butter, cubed
- 100g eggs (2 large eggs cracked weight), room temperature
- 60g white granulated sugar
- 110g light brown sugar
- 1 tsp (5g) vanilla extract
- 80g milk or dark chocolate chopped
- 80g dried cherries
Method
- Preheat oven to 170°C/150’C fan forced, and line two baking sheets with baking paper.
- Whisk together flour, cocoa, baking powder, and salt in a medium bowl.
- Place chopped chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until smooth. Remove from the heat and set aside to cool slightly.
- Combine eggs, sugars, and vanilla in a large mixing bowl and use a whisk to combine the mixture for 2 full minutes. You can also do this in a stand mixer with a whisk attachment.
- Add 1/3 of the chocolate mixture and beat until combined. Continue with the remaining chocolate in two more batches.
- Add the flour mixture and fold through until the flour is fully incorporated.
- Fold in chocolate chips and dried cherries (dough will resemble a gooey brownie batter).
- Cover the bowl with plastic wrap and refrigerate the dough for 1 hour.
- Spray a tablespoon measure with non stick oil, then use to portion out the cookies, rolling them into a ball and placing them onto the prepared pans. Be sure to keep the cookies 5cm apart.
- Bake for 8-10 minutes, until the tops are just crackled.
- Allow the cookies to cool for 5 minutes on the baking trays, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
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