CHOCOLATE COMA COOKIES
- Servings: 6dozen
- 1 cup blanched slivered almonds
- 4 ounces bittersweet chocolate, such as Godiva Dark or Lindt
- 1 cup dried tart cherries
- 12 ounces semisweet chocolate chips
- 2 cups rolled oats
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 pound (2 sticks) unsalted butter, softened
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees.
Butter two cookie sheets.
In a nonstick pan, toast almonds over medium-low heat, stirring constantly, for five to 10 minutes until they have just begun to brown and emit a nutty aroma.
Turn out onto a plate to cool.
Chop bittersweet chocolate into small chunks and set aside
In a large bowl, combine the cherries, chocolate chips and oats and set aside.
Sift together the flour, baking powder, baking soda and salt.
In a large mixing bowl, beat the butter until creamy.
Add sugars and beat until light and fluffy, about four minutes.
Add the eggs and vanilla.
Beat mixture until well-combined. Add dry ingredients and beat at low speed until well-combined.
Add chocolate chips, chopped chocolate, cherries and almonds.
Using a sturdy wooden spoon, mix well by hand. Using a 1-tablespoon scoop, measure out cookies onto sheets.
Bake 12 to 14 minutes or until cookies have set and are slightly flattened and light brown.
(from a Diane Mott Davidson novel)