Dark Chocolate Tart Cherry Cookies

da bomb dark chocolate + tart cherry cookie
{ no really, this is it }

I’ve talked about OCD before. A lot. Maybe too much? I’ll have to analyze that more later. There are all different types of OCD. There is the meticulous OCD person that can’t leave an empty cup on the coffee table or a dust bunny in the corner. There is the OCD person that checks to make sure the door is locked 23 times before going to bed. And then there’s me. I will futz and re-futz with a sweet treat until it hits the sweet spot. Such as with these cookies. The first time I made them I wrote in the margins of the cookbook “AWFUL.” Somehow in editing, the authors must have messed up on the amounts because it was all off. Yet, I could tell that lingering in there was a very good cookie indeed. It was hiding. It just needed to be coaxed out. And so I futzed and futzed and futzed with the recipe. For months. I included a photo of the futzed recipe in this post so you could see. I’m not going to name the cookbook because that wouldn’t be nice…and we all make mistakes. I’m also not going to name the cookbook because as you can see from my notes, mine doesn’t even remotely resemble the original. Say ‘remotely resemble’ 20 times. You can’t, can you?

I make these cookies often and as I said, I am constantly changing amounts because the cookie was almost there. It just needed a little more work, a little something…and then, it happened. Last weekend I had a bake-off with my daughter and I nailed it. It’s perfection. No more tweaking. I stuck the landing.

I was intrigued with Alton Brown’s use of bread flour in his chocolate chip cookie recipe. Then I saw that the Milk Bar people use bread flour for most of their baked goods…unless they’re using cake flour (another favorite flour of mine…say that one 20 times too). So I decided to throw some in. I also, surprisingly, like white whole-wheat flour in my waffles and pancakes. It gives it this extra oomph of flavor and texture. I wanted that as well, so I threw in some whole wheat flour. Cherries and chocolate? Duh. Such a darling couple. Oatmeal? Keeps everyone legit. Soft, chewy…hitting all the right notes.

I’d like to invite you over for some of these cookies. We’d talk. Drink some wine. No, I think this calls for a martini of sorts. We’d laugh a lot…sit in the Adirondack chairs in the back and look at nature. You’d have to sign a non-judgment waiver because I’m not the OCD-no-crumbs-on-the-floor kinda girl. You’re good with that, right? Let’s have another cookie and cocktail and talk about it, shall we?

{ da bomb dark chocolate + tart cherry cookie }

Makes About 36 Cookies

INGREDIENTS

• 2 sticks of unsalted butter, at room temperature
• 1 cup packed brown sugar
• 2/3 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs, at room temperature
• 1 cup bread flour
• 1 cup white whole-wheat flour (it’s crucial that it is the white whole-wheat…the cookie will be denser if you use regular whole wheat)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoon sea salt
• 2 1/2 cups oatmeal (I use Quaker Old Fashion)
• 1 cup chopped dried tart cherries
• 1 cup chopped dark chocolate (you can also use semi-sweet or whatever floats your boat)
• Coarse salt for sprinkling

INSTRUCTIONS

1. Preheat your oven to 375 degrees F.
2. In an electric stand fitted with the paddle attachment (or use your arms and a fork), mix the butter, brown sugar and sugar until light and fluffy. About 5 minutes.
3. Add the vanilla and eggs, making sure to scrape down the sides and that everything is nice and blended.
4. In another bowl, whisk together (or sift) the flours, baking soda, baking powder and salt.
5. Add the flour mixture to the butter mixture and mix, by hand, until just incorporated.
6. Add the oatmeal, dried cherries and chocolate and blend until just mixed. You don’t want to over-mix when you’re working with flour.
7. If you have the time, chill your dough for 30-60 minutes…it will make it easier to work with.
8. Line a baking sheet with either a silpat or parchment paper.
9. Gently mold the cookie dough into little balls…about 1 ½ to 2 tablespoons of dough per cookie. You can put 12 balls per sheet…they don’t spread too much. Don’t overwork you dough here…we’re just gently shaping into balls.
10. Bake for 11 minutes. They will look a little underdone. That’s good. Just lightly bronzed around the edges.
11. Let cool on the cookie sheet for 5 minutes, or until you can easily lift them off with a spatula. Let finish cooling on a cooling rack.
12. Mix up a martini and dinner is served. What on earth are the kids going to eat?

{ on my mind }

• I’m obsessed with the  Momofuku Milk Bar cookbook. Specifically, the concept of crumbs. Since they named their crumbs ‘crumbs’, I’m going to call mine ‘crack’. I’m working on graham cracker crack. For some s’more cupcakes. Yes, I’m back on those again. I’m also not totally wild about sprinkles. Just not my thing. BUT, I love the funfetti cake idea…so I’m going to use Fruity Pebbles in place of sprinkles. I’m making these for my friend’s birthday this weekend. Wish me luck…I hope they all turn out. If you don’t have the Milk Bar cookbook and you love to bake, get it. It’s like a really fun baking class.
• I love Led Zeppelin. Sometimes I think I was born at the wrong time. I would have loveddd to have seen them in concert. Somehow the Song Remains the Same just isn’t the same. Listen to them if you haven’t recently. Dust them off. Give them a spin. It’s still some good shit Maynard. My dad would call it, ‘music to smoke dope to.’ Where is the crying-laughing emoji when I need it?
• I get to call these cookies Da Bomb because I’m from Long Beach, CA. Otherwise known as The LBC and the home of NWA. I’ve earned it, right? I’m pretty gangster.
• I recently came across this photo on Instagram. Holy Mother. Is that the most AMAZING thing you’ve ever seen? I’m making this. Soon. I’m loving her Instagram account. Instamazing. Let’s create new words today. Post some of yours.
• Spring Forward…I don’t like getting up in the dark. Not one bit. People have more heart attacks after the time change. Did you know this? It’s too much. Thoughts? Agree? Disagree? Discuss.
• Superrrr excited to overeat and drink beer on St. Patrick’s Day. I debuted my corned beef + hash earlier this month. I was a little excited. A premature post, if you will. Here’s your slow cooker guide to a filling day.
• It’s the last 24 hours of the Saveur Food Blog nominations. Would be mighty grateful if you like all this to nominate DisplacedHousewife. If DH makes it to the final list, I’ll create a kick-ass cocktail. If it doesn’t…I’ll still create a cocktail. But with more booze.
• Have a stupendous weekend!! I hope you make these cookies. xx

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