DAY 4: These cookies are for more of a grown up taste palate. They are not my kids’ favorite cookies, but Brian and I sure love them. They are full of dark chocolate, nuts and dried cherries. I think I’ll keep telling the kids that they don’t like this kind of cookie!
Cherry Nut Mudslides
3 cups (1.5 lb) bittersweet chocolate (use chips or coarsely chop)
6 oz unsweetened chocolate
1 cup flour
3 tsp baking powder
1 ¼ tsp salt
½ cup unsalted butter, softened
2 ¼ cups sugar
5 eggs, at room temperature
1 cup walnuts, chopped and toasted
½ cup salted pistachios
½ cup chopped dried cherries
Preheat oven to 350°F.
In a double boiler, melt 2 cups bittersweet chocolate with unsweetened chocolate. Cool.
Mix flour, baking powder and salt. Set aside. With a mixer, beat butter and sugar. Beat in eggs and then melted chocolate. At low speed, beat in dry ingredients. Fold in nuts, cherries and remaining 1 cup bittersweet chocolate chips.
Roll into balls and place on baking sheet. Bake 10-12 minutes, just until the tops are lightly cracked. Cool 2 minutes on baking sheet; remove to wire rack to cool.
Makes 4-5 dozen.
Adapted from Food & Wine magazine