| Chocolate
Chocolate Chip Cookies
Recipe
by: Chef
Robert Del Grande, Café Annie
Yield: Approximately 45 large cookies
Ingredients:
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
- Combine
the dried cherries with hot water, rum, or brandy and set aside
while you prepare the rest of the dough.
- Sift together
the flour, cocoa, and baking soda; set aside.
- Cream the
butter, brown sugar, and sugar until light in color and fluffy.
Beat in the eggs and the vanilla.
- Add the
sifted dry ingredients and mix on low just until the flour is
incorporated.
- Drain the
cherries and add them to the bowl. Add the Hawaiian
Vintage Chocolate and the pecans. Mix just until incorporated.
- Use a 1oz.
scoop to portion the dough into balls.
To Bake:
- Preheat
the oven to 325(F).
- Line several
baking sheets with parchment paper. Place the cookie dough balls
onto the prepared pans spacing them 2 inches apart.
- 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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