I really can't stay - Baby it's cold outside
I've got to go away - Baby it's cold outside
This evening has been - Been hoping that you'd drop in
So very nice - I'll hold your hands, they're just like ice
It is actually cold today! I can stand in front of the oven without feeling like my face is going to melt off. I can pretend its winter. I can wear slippers and my baggy jumper with a bambi on it while I drink hot lemon & honeys. Beautiful, lovely, gorgeous, wonderful cold! So I have jumped at the opportunity to get some baking done, crippling summer flu be damned.
These chocolate & cherry cookies are one of my favourite Sydney foods. They come from the very well known Bourke St Bakery in Surry Hills. They are rich, chocolatey, crispy on the outer and fudgy aweomeness on the inside and the sweetness is cut through by the dried sour cherries. Plus cherry and chocolate, as I have stated before, is my favourite christmas flavour combination (except for maybe gingerbread). I think they are best straight out of the oven so around this time of year I usually prepare the dough, roll into balls and store in a ziplock bag in the fridge so I can pull them out and bake small batches of them whenever a cookie urge hits, which lets be honest is frequently. I munch on them while I am watching my cheesey christmas movies (what are your favourites?), while I write this blogpost and while I wrap presents. Anyone who gets a present with chocolate crumbs in the wrapping, I am not actually sorry.
CHOCOLATE & SOUR CHERRY COOKIES
- 240g Dark Chocolate, chopped
- 175g Plain Flour
- 50g unsweetened cocoa powder
- 1 tsp bicarb soda
- pinch of salt
- 100g unsalted butter, softened
- 240g soft brown sugar
- 2 eggs
- 85g dried sour cherries
- 1 Cup chocolate chips (i like to use a mix of milk & dark)
- Put dark chocolate in a heatproof bowl and set over a pan of simmering water. Stir until the chocolate melts, set aside to cool slightly.
- In a medium separate bowl sift together the flour, cocoa, bicarb.
- In another large bowl cream together the butter and sugar until pale. Add eggs, one at a time, making sure each is well incorporated before adding the next. Add the melted chocolate and mix well to combine.
- Add the dry ingredients and mix well. Fold through the dried sour cherries and chocolate chips.
- Preheat the oven to 165°C/320°F. Place in the fridge for 30 minutes before shaping the cookies.
- Roll the cookies into balls and place on a lined cookie sheet, allowing room for them to spread. You can now place them in the oven or refrigerate again for another 30 mins (further refrigeration makes for puffier cookies, straight baking makes them spread more which is why I keep batches of them in the fridge for later baking.
- Bake in batches for 15-20 mins or until risen and crackly on top.
- Cool on trays (or don't if you like em hot and fudgy) and enjoy!
Adapted from the Bourke St Bakery Cookbook