Chocolate Chocolate Chip Cookies

Recipe by: Chef Robert Del Grande, Café Annie
Yield: Approximately 45 large cookies


1¸ cups dried cherries
3 oz. hot water, rum or brandy
6 oz. (1 1/2 sticks) unsalted butter, softened
1 1/4cups brown sugar
1 1/2cups granulated sugar
3 eggs
3 tbsp. vanilla extract
3 1/4cups all-purpose flour
3/4 cup cocoa powder
1 1/2 tsp. baking powder
3/4 tsp. salt
1 lb. (2-1/2 cups) Hawaiian Vintage Chocolate pistoles
2 cups toasted pecans, chopped

  1. Combine the dried cherries with hot water, rum, or brandy and set aside while you prepare the rest of the dough.
  2. Sift together the flour, cocoa, and baking soda; set aside.
  3. Cream the butter, brown sugar, and sugar until light in color and fluffy. Beat in the eggs and the vanilla.
  4. Add the sifted dry ingredients and mix on low just until the flour is incorporated.
  5. Drain the cherries and add them to the bowl. Add the Hawaiian Vintage Chocolate and the pecans. Mix just until incorporated.
  6. Use a 1oz. scoop to portion the dough into balls.

To Bake:

  1. Preheat the oven to 325(F).
  2. Line several baking sheets with parchment paper. Place the cookie dough balls onto the prepared pans spacing them 2 inches apart.
  3. Bake for 9-11 minutes. The cookies will be soft and gooey (these cookies are better a little underdone than overdone). Cool completely.

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