Chocolate Coma Cookies
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
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)
Pairs Well With
rom a Diane Mott Davidson novel