{"id":828,"date":"2024-12-06T11:59:27","date_gmt":"2024-12-06T17:59:27","guid":{"rendered":"http:\/\/outsidevoice.com\/?p=828"},"modified":"2024-12-06T11:59:29","modified_gmt":"2024-12-06T17:59:29","slug":"tmcs-double-chocolate-cherry-cookies","status":"publish","type":"post","link":"http:\/\/outsidevoice.com\/?p=828","title":{"rendered":"TMc’s Double-Chocolate Cherry Cookies"},"content":{"rendered":"\n

These are my Dad’s #1 Favorite!<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

TMc’s Double-Chocolate Cherry Cookies<\/h2>\n
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This recipe is based off the classic Tollhouse cookie recipe with the addition of some good-quality cocoa and a bit more sugar. You can use unsweetened or sweetened dried cherries, but I find using the unsweetened ones results in a bit of a puckery-chocolate experience, so I usually lean toward sweetened dried Montmorency cherries.<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Dessert<\/span><\/div><\/div>\n
Servings: <\/span>48<\/span> cookies<\/span><\/span><\/div>\n\n
Author: <\/span>TMc<\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 16<\/span> TBSP<\/span> Unsalted butter<\/span> (2 sticks – softened)<\/span><\/li>
  • 2<\/span> cups<\/span> Light brown sugar<\/span><\/li>
  • 2<\/span> Large eggs<\/span><\/li>
  • 1<\/span> tsp<\/span> Vanilla extract<\/span><\/li>
  • 1<\/span> tsp<\/span> Almond extract<\/span><\/li>
  • 1<\/span> tsp<\/span> Kosher salt<\/span> (plus a pinch)<\/span><\/li>
  • 1<\/span> tsp<\/span> Baking soda<\/span><\/li>
  • 2-1\/2<\/span> cups<\/span> All-purpose flour<\/span><\/li>
  • 3\/4<\/span> cup<\/span> Cocoa powder<\/span> (I like Ghirardelli cocoa but Hershey's Dark is very nice too)<\/span><\/li>
  • 2<\/span> cups<\/span> Chocolate chips<\/span> (10-oz bag is about this much, I use Ghirardelli 60% cacao chips as a rule)<\/span><\/li>
  • 2<\/span> cups<\/span> Dried cherries<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Preheat oven to 350 degrees<\/span><\/div><\/li>
    • Stir flour, cocoa, salt and baking soda together in a bowl with a fork<\/span><\/div><\/li>
    • Cream butter and sugar in a mixing bowl until light and fluffy<\/span><\/div><\/li>
    • Add eggs and extract and mix well<\/span><\/div><\/li>
    • Add dry ingredients and mix well<\/span><\/div><\/li>
    • Add chips and cherries and mix just until incorporated<\/span><\/div><\/li>
    • Scoop out dough and place scoops flat side down on parchment paper on baking sheets \u2013 no more than 12 per standard cookie sheet<\/span><\/div><\/li>
    • Bake for about 12 minutes at 350 degrees until cookies are looking set up and getting darker at the edges<\/span><\/div><\/li>
    • Slide parchment with cookies onto cooling racks <\/span><\/div><\/li>
    • Let cool completely before bagging or containerizing<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      Notes<\/h3>
      This recipe is very easy to scale up and down based on your butter and egg. Like so:<\/span>
      <\/div>\n
        \n
      • 1 stick (8 TBSP) butter + 1 large egg + everything else in the base recipe halved yields approximately 2 dozen cookies<\/li>\n
      • 3 sticks (24 TBSP) butter + 3 large eggs + everything else in the base recipe times 1.5 yields approximately 6 dozen cookies<\/li>\n
      • …and so on.<\/li>\n<\/ul>\nMy only caution here is that a 1.5 times recipe nearly overflows my 4.5 quart KitchenAid stand mixer bowl. I would not try for more than 6 dozen cookies’ worth of dough in one batch unless you’ve got a really big mixer bowl (at least 7 quart).<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

        These are my Dad’s #1 Favorite!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[3,11],"tags":[],"class_list":["post-828","post","type-post","status-publish","format-standard","hentry","category-cooking-ish","category-recipes-baked-goods"],"_links":{"self":[{"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/posts\/828","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=828"}],"version-history":[{"count":3,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/posts\/828\/revisions"}],"predecessor-version":[{"id":838,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=\/wp\/v2\/posts\/828\/revisions\/838"}],"wp:attachment":[{"href":"http:\/\/outsidevoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=828"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/outsidevoice.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}