Cherry Chocolate Cookies Recipe | PBS Food Cherry Chocolate Cookies Recipe | PBS Food PBS-search PBS-down_caret PBS-down_caret PBS-down_caret PBS-down_caret FacebookTwitterYouTubePinterestTumblrInstagram

Step 1

DirectionsIn a large bowl, sift the all-purpose flour, bread flour, baking soda, baking powder and salt into a bowl. Set aside.Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Pour in chocolate chips and dried cherries and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.Scoop 6 2-ounce mounds of dough (the size of a golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Bake until golden brown but still soft, 15 to 18 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.For the caramel addition: place a heavy-bottomed saucepan over medium heat. Add the sugar and cook until the sugar crystalizes and turns a light golden-yellow caramel color, about 10 minutes. If you can't see the actual mixtures color, you can take it off the heat for a bit and use a whisk to help the bubbles subside. Add the butter and heavy cream and whisk, being careful because the caramel will bubble up and and steam will rise. Pour into a small bowl and allow to cool slightly so it thickens, about 2 minutes. Dip each of the cookies into the caramel and garnish with sea salt.

Step 2

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