A New Cookie. An Old Habit.

What’s that saying? Old habits die hard—which just makes me think of Samuel L. Jackson in Die Hard with a Vengeance saying, in his most perfect of a voice, “Bro? Get away from the goddamn phone!”

But moving on from my distracto moment, old habits do seem to linger on. And on. This past weekend, I decided to try a new cookie recipe I had saved from an email newsletter from The Splendid Table. I feel like I’ve pretty much mastered my basic chocolate chip and pecan cookie, so it was time for another trial.

The original recipe for these Sour Cherry and Dark Chocolate cookies is by Yasmin Khan of The Saffron Tales. It peaked my interest because of a recent education by a friend on the benefits of tart cherries. So I thought, instead of drinking tart cherry juice, why not put them in a cookie? It’s gotta be about the same, right?

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Gathered up the ingredients, which did look delicious all on their own, and thought I was set to go.

Well, that old habit I thought I had finally kicked to a curb far, far away came strolling back around the block and didn’t even knock. Next thing I know I’m partway through the recipe realizing I never read it all the through. DUH. Hi, habit. How’ve you been?

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At that point, everything came to a screeching halt as the recipe called for the dough to chill for at least an hour. Really, people. I can’t say it enough—read recipes through once, twice, three times a loon. Luckily, I had actually started baking far enough in advance of Sunday dinner that I had the time to spare.

In my late rereading of the recipe, I also figured out that I hadn’t used all the sugar that was called for. Now, it’s true, I usually do cut sugar content anyway, but this time it wasn’t on purpose.  I also didn’t chop up the dried cherries…but the dough looked and smelled amazing, so I wasn’t going to stress about it.

20170626_192329After an hour or so of reading with intermittent Instagraming and doing random tasks in the garden, I got the dough out of the fridge and balled it up. Dough balls are fun. BALLS. Speaking of dough, last week I had a discussion with coworkers about doughnuts/donuts/dough nuts. I decided I like it spelled separately and also wondered why they aren’t called dough nuts & bolts instead of doughnuts and holes.

Anyhooooo, the dough made 12 big balls. Recipe said use an ice cream scoop, I think. I don’t have one, so I just rolled them up into 12 equally-ish sized nuggets of yum. Popped those buddies in the oven at 325 for 7 minutes. They were just beginning to unball and melt out a bit, so when I turned the pan, I also sprinkled them with sea salt. Back in for another 10 minutes and they seemed done.

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I let them cool almost completely before the taste test. They were decadent. A heavy weight of a cookie, but not overly sweet—I think my sugar mishap and the addition of sea salt balanced it out. The texture was somewhere in between a cake and a brownie. Hard to describe, really. In retrospect, I may do a hotter oven for less time when I try them again. I’d prefer a crispier edge/bottom and keep them gooey in the middle.

Overall, I’d call them a success and the Greeks were pleased. Another Sunday family dinner dessert dynamo.

Original recipe by Yasmin Khan here:

Sour Cherry and Dark Chocolate Cookies 

My habit rearing it’s ugo head:

I used dried tart cherries, which I didn’t chop up (next time I definitely will), and left out the extra tablespoons of granulated sugar…I also didn’t have a full 1/4 cup measured out either. Whoops.

READ THE RECIPE ALL THE WAY THROUGH FIRST

Wheeeeeeeeee!

 

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