Chocolate Chip and Dried Cherry Cookies

I tasted this first the first time about a month ago.  I took my girls to the Reading Terminal Market (one of the places tourist and locals go to), and got ourselves this Chocolate Chip and Dried Cherry Cookies from the Metropolitan Bakery.  It was rich and decadent, the mixture of sweet and salty, and I fell in love.  I’m not much of a cookie person, but this spoke to me.  I found this recipe on the Philadelphia Magazine website!

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Yields: 18 cookies (I got more than double, will explain later)
1 c. rolled oats
3 c. all-purpose flour
1 ¾ tsp. baking powder
1 ½ tsp. baking soda
1 ¼ tsp. kosher salt
1 ½ c. unsalted butter
1 ¼ c. granulated sugar
1 ¾ c. light brown sugar
3 large eggs
1 ½ tsp. pure vanilla extract
3 ½ c. bittersweet chocolate chunks
1 ¼ c. dried tart cherries
4 ½ tsp. coarse sea salt

Using a food processor, grind oats into a fine oat flour. In a bowl, sift all-purpose flour with baking powder and baking soda. Add oat flour and kosher salt.

Using an electric mixer fitted with a paddle attachment, cream butter and sugars until light in color and texture, about 3 minutes. ( I just used a large hand whisk for this).

Add eggs 1 at a time, mixing well after each addition. Stir in vanilla. Add flour mixture and mix until just combined. Fold in chocolate and cherries.

Using an ice-cream scoop, portion cookie dough into 18 balls. Place cookies on a parchment-lined tray. Cover tightly with plastic wrap and refrigerate overnight.

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This is what it looks like after you take it out from the frig overnight.

Preheat oven to 350° Fahrenheit. Place cookies on an ungreased baking sheet 2 inches apart. Press slightly to flatten cookies and sprinkle each cookie with ¼ teaspoon sea salt (I used Fleur de Sel).  Note:  if you’re making smaller sized cookies, make sure you reduce the amount of salt.  Some like the salty and sweet contrast, but some really don’t!!

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Bake until cookies are golden brown around the edges, 15 to 18 minutes. Transfer cookies to a wire rack to cool.

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My Opinion: The ones I bought at the bakery were bigger and thicker. The reason for this is due to me not scooping the dough in a full ice-cream scooper.  I used a smaller scooper (which resulted in yielding about 40 cookies!!).  Same taste so I didn’t mind.  It’s interesting to see the reaction of people when they bite into this cookie.  As mentioned earlier, some do love the salty and sweet contrast, but some are not that thrilled.  If you are one of the few who love the contrast, you will love this cookie!




Here are some tips from the James Barrett (owner of Metropolitan Bakery):

Use high-quality “pure” — not “imitation” — vanilla extract for this recipe. Save the vanilla beans for liquid-based recipes, like custards.

– Affordable, reliable kosher salt is a staple in the Metropolitan kitchen, but delicate, briny fleur de sel is best for finishing these cookies.

– Chilling the dough improves the texture (it lets the flour’s glutens relax, for a more tender cookie) and the flavor. After three days, though, the baking soda and baking powder lose some of their leavening power.

– Barrett’s advice: Don’t trust your mixer. After adding the chocolate and cherries, frisage the dough by scraping it onto a clean surface and folding gently with your hands to combine ingredients the mixer may have missed.

– No, the oats don’t make these cookies healthy — but they do give them a crisp texture and slight nuttiness.

– Look for bittersweet chocolate that’s 60 to 70 percent cacao. Barrett recommends Callebaut and Scharffen Berger brands.

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