Monday, May 24th, 2010
Hi friends! We just returned from a lovely long weekend at home, where we watched my “little” sister graduate from high school. Time flies when you’re having fun, or something like that.
But before we left, I baked some ridiculous cookies. I found this dark chocolate bark with cherries and hazelnuts at Whole Foods, and I really couldn’t leave it there. It was calling me. So I chopped it up and made cookies.
If you are near a Whole Foods and can find some of this (near the artisanal cheeses), you won’t be sorry. I could’ve easily eaten the entire hunk of it. So rich and deep and delicious. If not, well, I’m sad for you.
I’m off to spring my dog from doggy jail (aka the kennel), but the moral of the story is this: make these cookies now. They’re ridiculously delicious.
Chocolate Cherry Hazelnut Crinkles
Adapted from Hershey’s
Makes about 4 dozen cookies
1 1/2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup cocoa powder
2 teaspoons vanilla extract
2 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup dark chocolate, coarsely chopped
1/4 cup dried cherries
1/4 cup hazelnuts, coarsely chopped
Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well. Fold in chocolate, cherries, and hazelnuts.
Cover; refrigerate until dough is firm enough to handle, at least 6 hours.
Heat oven to 350°F. Grease cookie sheet. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
Bake 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.
High-Altitude Notes: Reduce baking powder to 1 1/2 teaspoons and bake at 375°F for 10 to 12 minutes.