City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Dark Chocolate Truffle Cookies with Toffee and Dried Bing Cherries

Nov/Dec 2015

From Georgia Annis

This is an intensely rich, soft, chewy cookie that always reminds me of holidays! For toffee bits, you can use Hershey’s Chipits Skor Toffee Bits.

2-1/4 c. all-purpose flour

1/2 c. cocoa

1 t. baking soda

1/4 t. sea salt

1 c. unsalted butter, room temperature

1 c. packed brown sugar

3/4 c. sugar

2 large eggs

1-1/2 t. vanilla extract

1 c. dried bing cherries

8 oz. bittersweet chocolate chips

1 c. toffee bits

Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, cocoa, baking soda and salt and set aside.

In a standing mixer fitted with a paddle attachment, or in a bowl using a hand-held mixer, cream the butter and sugars together for three minutes until light and fluffy. Add the eggs one at a time until well combined, then add the vanilla. Don’t over-mix.

Using a wooden spoon, stir in the dry ingredients, then the dried cherries, chocolate chips and toffee bits. Spoon the dough into 1 tablespoon-size portions and place them on the baking sheets, making sure to leave a 1-1/2-inch space around each cookie to allow for spread. Bake for 12 to 15 minutes.

Remove the cookies from the oven and, using a flexible spatula, transfer them to a rack to cool and set. Makes 3 dozen.