Truth be told, the reason I blog my recipes is because I’m the type of person who could lose my head if it weren’t firmly attached to my body. Case in point is the Chocolate Cherry Chunk recipe I submitted to the FAANtastic Divvies Cookie Contest a few weeks ago.
I tinkered with that recipe so many times I could barely think clearly, adding a bit more flour, a little less cocoa, too flat, too puffy. I was down to testing quarter batches (you know you’ve reached the edge of sanity when you know that 1/4 of 2/3 cup is 2T plus 2t.). Failed cookie dough was starting to pile up in the freezer, and I think my husband was ready to stage an intervention.
Finally, I had to call it and just the submit the best I had…and forgot to save a copy for myself. Poof. This wouldn’t have been a big deal, except that the recipe made the Top 5. Now the problem is that I know exactly where the recipe is, I’m just too embarrassed to ask for a copy back. So until I get my courage up, here is the best I can piece together from my notes. I can’t remember how much chocolate or cherries I used, so I’ll let you use your judgment.
Congratulations to Libby at The Allergic Kid and Kelly at Generation Allergy on making the top 5 also, it’s a small blogging world after all!Print
These Chocolate Cherry Chunk Cookies are dairy-free, egg-free, and vegan. The dried cherries and chocolate chunks are the perfect tart-sweet combination.
- 2 cups flour
- 2/3 cups cocoa
- 1 t. baking soda
- 1 t. salt
- 1/2 cup shortening ( I used Spectrum Palm Oil shortening, expensive but nice to work with)
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 T. corn syrup
- 2T vanilla
- 1/2 cup cherry juice (I used Juicy Juice)
- 1 cup chocolate chunks, ( I chopped up a Divvies bar, an Enjoy Life bar or safe chocolate chips would work too)
- 1 cup dried cherries, coarsely chopped
- Preheat the oven to 350.
- Whisk the flour, cocoa, soda and salt together in a medium bowl.
- In a large mixing bowl, use a hand mixer to cream the shortening with the brown sugar and white sugars. Add the corn syrup, vanilla and cherry juice. Beat well. Things will curdle apart slightly, don’t worry. Just mix the best you can.
- Dump the flour mixture into the sugar mixture and mix carefully with the hand mixer until everything is just combined.
- Add the chocolate and cherries and give the dough another quick mix to blend the goodies in.
- Drop tablespoon sized dough balls onto a parchment lined cookie sheet and bake for 8-10 minutes, until the tops are set.
- Cool on a cookie rack, Enjoy!!
- Category: Cookies
- Method: Baked
- Cuisine: American
Keywords: dairy-free chocolate cookies, vegan chocolate cherry cookies, chocolate cherry cookies
These are my recipe notes as I was trying to create these cookies. I love Brynn’s note at the top, “I love being fancy”.