on the road – chocolate cherry ‘brownie’ cookies

by hungryrabbit on May 20, 2011

Chocolate Cherry Brownie Cookies

I’m off to Weimar, Germany to attend the Plate to Page food writing and photography workshop. Through these hands-on sessions, I hope to enhance my writing and photography skills.

I started this blog with nothing but my passion for food. Along the way, I discovered that I needed a couple more ingredients—better writing and photography—to relay culinary experience I was trying to convey. Though many of you have left kind and much appreciated comments on my blog, I never had the proper training to do either of these tasks.

So for that reason, I’m turning to the seasoned pros for guidance. But this is not the only reason M and I are going to Germany. Another reason is to meet the gracious hosts, Jamie (@lifesafeast) of Life’s a Feast, Meeta (@MeetaWFLH) of What’s for Lunch Honey, Jean (@cooksisterblog) Cook Sister!, and Ilva (@lucullian) Lucculian Delights. These ladies welcomed me to foodie bloggerdom just as I was making my first tentative Tweets.

While I’m away, I want to leave you with a sweet recipe. I made these Chocolate Cherry “Brownie” Cookies back in April for Bake Sale for Japan NYC. Many of you have asked for the recipe, and now I hope you enjoy them as much as people who purchased them at the Bake Sale.

Chocolate Cherry ‘Brownie’ Cookies

recipe adapted from America’s Test Kitchen
make 30-36 cookies

3 ounces unsweetened chocolate , chopped
1-1/2 cups bittersweet chocolate chips (9 ounces)
2 teaspoons instant espresso powder
7 tablespoons unsalted butter, cut into pieces
1/2 cup all-purpose flour (2-1/2 ounces)
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/4 teaspoon cinnamon powder
3 large eggs, at room temperature
3/4 cup granulated sugar (5-1/4 ounces)
2 teaspoons vanilla extract
1-1/2 cups dried cherries, chopped

1. Melt unsweetened chocolate, bittersweet chips, espresso powder and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.

2. Whisk flour, baking powder, salt and cinnamon powder together in small bowl. Set aside.

3. In the bowl of a stand mixer fitted with paddle attachment, beat eggs and sugar at medium-high speed until very thick and pale, about 4-5 minutes. Add vanilla and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.

3. Using large rubber spatula, fold flour mixture and chopped cherries into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will resemble thick brownie batter).

4. While batter is resting, adjust oven racks to middle positions and heat oven to 350 degrees. Line three large baking sheets with parchment paper. Using 1 generous tablespoon of batter per cookie, place cookies 2 inches apart on prepared baking sheets (about 12 per sheet). Bake until cookies are shiny and cracked on top, about 12 minutes. Transfer baking sheet to a cooling rack and cool cookies completely on baking sheet.

1. Cookies will be look soft when done. Do not over-bake or the cookies will be tough and dry.

2. Do not attempt to lift cookies from sheet while they are still warm or else they will fall apart.

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{ 19 comments… read them below or add one }

Brian @ A Thought For Food May 20, 2011 at 6:30 am

You may be in Germany, but you have me drooling here in Boston. Have a wonderful trip with those amazing people! Wish I could join you all!

Donna@NothingChocolate May 20, 2011 at 1:05 pm

I’m jealous! Have a wonderful time! But I mean really, how much better can your interesting writing and creative photography get?! I guess we’ll soon see… Good stuff, Hungry Rabbit!

Barbara | Creative Culinary May 20, 2011 at 2:47 pm

I love chocolate and cherry together but in truth the only together I was I had was you, me, Jenn, Jamie, Meeta and the crew. Hope you have a most wonderful time and watch Jenn on that bike; I want photos. :)

Yuri May 20, 2011 at 7:08 pm

Have fun in Germany, Ken. Hug Jamie on my behalf :)

serena @bigapplenosh May 20, 2011 at 11:21 pm

These look absolutely fabulous!

sweetsugarbelle May 21, 2011 at 2:10 pm

These look chewy and amazing. I hope Germany is fun. My brother lives there!

Meeta May 24, 2011 at 4:35 pm

Ken it was incredible to meet you and M. finally. It was an amazing weekend and I certainly am coming down hard. Hope you are having a ball in Vienna and I look forward to seeing how you put all what you learnt at the P2P into practice!

Mark Scarbrough May 25, 2011 at 9:50 am

Ich hoffe, dass alles ausgezeichnet ist! (But the cookies look pretty darn perfect. And believe me, you need little help in the photo department–or the foodie world!)

Jackie May 29, 2011 at 5:33 pm

OH MY GOD, I WANT TO MAKE THESE NOW! They look awesome!

Darling I was shocked when you told me how long you’d been blogging for – you already have many of the skills of a seasoned pro and your work shows it. Hope you had a wonderful time in Germany at P2P! One of these days we’ll meet up somewhere in Europe…

Jax x

Jeanne @ CookSister! June 1, 2011 at 11:36 am

Did I mention that I am in love with these babies??? Mamma Mia… ;o)

Lisa (This Little Piggy) June 3, 2011 at 7:53 am

These look absolutely amazing. I don’t think I’ve seen instant espresso powder – am a coffee snob so will only drink the real thing – where do you buy it?

hungryrabbit June 3, 2011 at 8:19 am

I don’t use it for drinking, strictly for making desserts. Medaglia D’oro is the name, comes in a 2 oz bottle. You can find it in most big supermarkets or gourmet store. Look for the green cap. FYI, u can omit the powder in the recipe in a pinch, but it does heighten the chocolate flavor.

Lisa (This Little Piggy) June 3, 2011 at 11:09 am

Thanks Ken! I will definitely look out for as I make ice cream a lot and have been struggling to perfect my coffee ice cream.

Kasmira September 19, 2011 at 4:09 pm

Thanks for that last tip about omitting the espresso powder!
I plan on making it for the kids…!
I’ll let you know what they think!
P.S. I wonder what dried strawberried would taste like…?

hungryrabbit September 19, 2011 at 4:13 pm

Strawberries and raspberries are good choices to pair w chocolate. Keep in mind, you want that surprise burst of fruity tartness when you bite into the rich chocolate cookies.

Laurrie Piland September 19, 2011 at 6:15 pm

I just ran across your blog today from a Facebook ad…those cookies look wonderful, so I shared a link to this on my page. I definately want to make those around Christmas time, I will post a link to your blog on mine when I do…YUM! Great read, by the way!

Suzanne Byrne September 27, 2011 at 1:50 pm

Brand new to your site. These look faaaabulous! Enjoy Germany! I served in the military there for two years…

nina January 28, 2012 at 2:15 pm

i made this cookies and followed the recipe accordingly but it did not turned out the same way. It was flat, not rounded just like in the picture. What could I have done wrong. Advise please. Thanks

hungryrabbit January 28, 2012 at 9:56 pm

Did you let it sit for at least 30 min to firm up? Perhaps your dough was too warm. Did you press/flatten the cookie dough on the baking sheet?

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