Chocolate, Cherries and Toffee Bits Get Together

These cookies are the sister cookie to the Double Chocolate Chunk Cookie. They are easy to make, but the cherries can be a bit hard to come by. Most bulk barns carry them, but I must warn you they are not cheap. Aren’t you worth the splurge? Between the chocolate chunks, cherries and toffee bits, you’re guaranteed a yummy hit of goodness in every bite.

Chocolate Fudge Cookies with Toffee and Dried Cherries

Recipe from In the Sweet Kitchen by Regan Daley

• 2-¼  cups all-purpose flour
• ½ cup unsweetened Dutch-process cocoa powder
•  1 tsp baking soda
• ¼ teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 cup tightly packed dark brown sugar
• ¾ cup granulated sugar
• 2 large eggs
• 1-½ tsp pure vanilla extract
• 1 cup plump, moist, dried sour cherries
• 8 oz semisweet chocolate, chopped into chunks
• 1 cup toffee pieces for baking (such

Preheat oven to 350°. Line two heavy baking sheets with parchment paper and set aside. Sift the flour, cocoa, baking soda and salt together into a bowl and set aside. In a large mixing bowl, or the bowl of an electric or stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light in colour and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Beat in the vanilla. Stir in the flour-mixture in three additions, blending just until the dry ingredients are moistened. Stir in the chunky ingredients and mix until they seem evenly distributed.

Drop the batter by heaping tablespoons onto the prepared baking sheets and place them in the centre of the oven. Bake the cookies for 15 to 18 minutes, or until barely set in the centre and just firm around the edges. (Bake 10-11 minutes if making smaller cookies using a teaspoon rather than tablespoon.)

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