On a sunny day on the coast of Maine, people leave their homes and venture out into their gardens. Together with my mom, we planted window boxes and a soon-to-be 15-foot tall star magnolia tree. I played with the goats and "oversaw" the building of a new shed. Utterly exhausted from such a strenuous morning, I strolled inside for a pick-me-up in the form of something homemade and sweet.
Dolly (brown Neubian) and Thula (Alpine).
Having already discovered a basic recipe that I wanted to expand on, I got right to work.
Double Chocolate, cherry & pecan cookies
adapted from William Sonoma's Chocolate-Chunk and Cherry Cookies
- 1 cup all purpose flour (I used spelt)
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt (I used pink Himalayan)
- 1/2 cup PLUS 2 tablespoons unsalted butter at room temperature
- 3/4 cup firmly packed brown sugar (dark or light)
- 1 generous teaspoon vanilla extract
- 1/2 cup dark chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup dried cherries (or another dried fruit you desire)
- 1/2 cup chopped pecans (or walnuts, pistachios, etc.)
Begin by mixing all of the dry ingredients in a medium-sized bowl (flour, baking powder, baking soda, and salt).
In a separate, large bowl, mix the butter, brown sugar, and vanilla until plumped and fluffed. Add the egg, followed by the flour, gradually until just combined.
Next, take your perfectly separated fillings and make sure they are all bite-sized.
There's no need to do anything to the chocolate, but since my pecans were whole, I gave them a chopping, sure to not pulverize them. You still want it nice and chunky. I did the same to the cherries (ever so slightly chopped).
Add the mixin's to the bowl and toss them around until everything is one happy family.
Make sure you try a small (or not-so-small) spoonfull before plopping them on an un-greased, parchment-lined baking sheet.
Emma, knowing something delicious was happening, tried to butter me up. I caved with a scratch behind her ears.
I experimented with the baking times and temperatures. For a thin, crispy cookie (my personal favorite), bake them at 350˚F for about 10 minutes (but check on them after 8 minutes since ovens vary. If you want a plump cookie, bake them at 450˚F for 7 minutes.
When the timer buzzes, immediately take them off the tray and place the beauties on a cooling rack, preferably on a counter with an open window where the sea breeze can hit them, but a standard breeze will also suffice.
Enjoy with (as) breakfast, lunch, or dinner (or as a sneaky treat in the middle of the night). Store in an airtight container or in a pretty glass jar on the counter so guests can see them (only offer to your family and true friends; the rest can just admire).
Tyler and I are heading to Scandinavia later this month for a whirlwind adventure around Norway, Sweden, and Denmark. Lots of summer blogging ahead.
Don't forget to subscribe so you don't miss a single post!