Happy Cookie Swap Day! The 2nd Annual Great Food Blogger Cookie Swap is officially over, which means that it’s time for me to post my cookie swap recipe. According to Lindsay from Love and Olive Oil, the swap raised over $4,400 for Cookies for Kid’s Cancer and more than 20,000 cookies were shipped around the world! I really enjoyed participating in this year’s swap, from coming up with my own cookie recipe to receiving other blogger’s cookies! And I look forward to reading some of the 576 recipes are being posted today!
For the cookie swap, I sent out a dozen cookies to three different food bloggers in Virginia and Georgia. In return, I received some really amazing cookies from other bloggers! (I’ll post links to the recipes next week!) The best part definitely eating and sharing the cookies that I received. Tho, I have to admit, one batch never made it home to share with the boyfriend. 😛
This cookie recipe was inspired by chocolate covered cherries. The cookies are a rich, chocolate cookie dotted with brandy-soaked cherries and chocolate chips. I’m not sure how they lasted so long, but the last of the leftovers from my double-batch were devoured last night by me and the boyfriend. They’re really tasty and make a great alternative to more traditional holiday cookies!
Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading! 🙂
Chocolate-Covered Cherry Cookies
Yield: 36 cookies
You are going to need:
- 10 ounces dried, sweetened cherries
- 1/4 cup cherry brandy
- 1 3/4 cup flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1 tablespoon espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 ounces good-quality semisweet chocolate chips
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
You are also going to need:
- Small bowl
- Double boiler
- Cookie scoop
- Cookie sheets
- Parchment paper
First, preheat your oven to 325° F.
Next, mix the cherries and the brandy in a small bowl to allow them to absorb some of the liquid. Also, stir together the dry ingredients. Set both aside.
Melt 4 ounces of the chocolate and the butter in a double boiler. Remove from the heat, and let cool slightly.
In a stand mixer fitted with a paddle attachment, mix the eggs, sugar, and vanilla. Add the chocolate mixture, and stir to combine.
Gradually mix in the dry ingredients, and then stir in the cherries and any remaining liquid. Fold in the remaining 8 ounces of chocolate chips.
Drop the cookies about two inches apart , by the rounded teaspoon-full, on to a cookie-sheet lined with parchment paper.
Bake in your preheated oven for approximately 15 minutes, or until the cookies are flat and the surfaces begin to crack. Let cool for approximately 5 minutes on the cookie sheet, and then transfer to a wire rack to cool completely.
Store the cookies in a sealed container for up to one week. Enjoy! 😀