@1/4 c (60 ml) Liquor of Choice to Macerate Cherries
8 oz (225 g) Dark Chocolate, chopped
3 T (45 g) unsalted Butter
1 1/2 T (22 ml) Liquor (we preferred a cherry liquor Luxardo)
2 lrg Eggs, room temp.
1/3 c (65 g) Granulated Sugar (plus extra for coating cookies)
3/4 c (100 g) Flour
1/2 t (3 g) Baking Powder
1/4 t (1 g) Sea Salt
Powdered Sugar (for coating cookies)
Instructions
1. Combine the dried cherries and 1/4 c of liquor in a small bowl to macerate (the longer you can do this ahead of time, the better). Set aside.
2. Combine the dark chocolate, butter, and 1 1/2T of liquor in a medium bowl. Place over a pot of simmering water to gently melt the chocolate and butter, stirring occasionally. Remove the bowl from the heat.
3. Drain the liquor from the cherries, then add them into the melted chocolate mix.
4. In a stand mixer, combine eggs and 1/3 c sugar and whip on high until the mixture forms a well defined ribbon when the whisk attachment is lifted out (@ 5 min). Using a spatula, add the chocolate-cherry mix to the whipped egg-sugar mix. Combine the flour, baking powder and salt in a sifter and sift into the batter. Mix just until well combined. Cover and refrigerate until firm (1-2 hours).
Position oven racks in the upper and lower third locations. Preheat oven to 325 F.
5. Pour granulated sugar in a small bowl and pour powdered sugar in a separate small bowl. Form chocolate cookies into 1 in. (3cm) balls. Toss in granular sugar, then roll in powdered sugar to coat. Put on a baking sheet lined with parchment paper or a silicone mat spaced about 1 in. apart.
6. Bake for 6 minutes then rotate the cookies sheets and bake for another 6 to 8 minutes. Cookies should still be slightly firm on the edges and fairly soft in the centers. Don’t overbake them.
Check out www.whiteonricecouple.com for the original recipe. It has some great photos of the process.
Serving
Suggestions
Eat them as soon as they are cooled past the chocolate napalm level.
Originally Submitted
4/29/2010
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