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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 70 |
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These cookies are the Chocolate Coma Cookies from Diane Mott Davidson's book, Tough Cookies . These are anything but tough. They are crunchy, loaded with chocolate, dried cherries, and other goodies. When I make them they have a habit of disappearing fast. Ingredients:
1 cup blanched slivered almonds |
4 ounces bittersweet chocolate (2 1/3 1.5-ounce bars of godiva dark or 1 1/2 3-ounce bars of lindt bittersweet chocolate) |
1 cup dried tart cherries |
12 ounces semisweet chocolate chips (1 regular size bag) |
2 cups rolled oats |
2 cups all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 pound (2 sticks) unsalted butter, softened |
1 cup packed dark brown sugar |
1 cup granulated sugar |
2 eggs |
1 1/2 teaspoons vanilla extract |
Directions:
1. Preheat the oven to 350 degrees. Butter two cookie sheets.
2. In a nonstick pan, toast the almonds over medium-low heat, stirring constantly for about 5 to 10 minutes, until they have just begun to turn brown and emit a nutty aroma. Turn out onto a plate to cool. Chop the chocolate bars into small chunks, no larger than large chocolate chips, and set aside.
3. In a large bowl, combine cherries, chocolate chips and oats and set aside.
4. Sift together flour, baking powder, baking soda and salt, and set aside.
5. In a large mixing bowl, beat the butter until light and fluffy, about 4 minutes. Add sugars and beat the butter until creamy. Add the eggs and vanilla. Beat the mixture until well combined, about a minute. Add the dry ingredients to the mixture and beat at low speed until well-combined, less than a minute. Add chocolate chips, chopped chocolate, cherries and nuts. Using a sturdy wooden spoon, mix well by hand, until all the ingredients are thoroughly incorporated. Using a 1-tablespoon scoop, measure out cookies (about a dozen per sheet). Bake 12 to 14 minutes, or until the cookies have set and are slightly flattened and light brown. Cool on sheets 2 minutes, then transfer to racks to cool completely.
6. Makes 6 dozen cookies.
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