Chocolate Fudge Cookies With Toffee & Dried Cherries

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened dutch cocoa
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 cup tightly packed dark brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 cup plump moist dried sour cherries (optional)
• 8 ounces bitter chocolate (can use chocolate chips) or 8 ounces semisweet chocolate, chopped into chunks about the size of the cherries (can use chocolate chips)
• 1 cup english toffee pieces, such as skor bits

Recipe

• 1 preheat oven to 350°f line two heavy baking sheets, not non-stick with parchment paper and set aside. sift flour, cocoa, baking soda and salt together in a bowl and set aside.
• 2 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 2 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 3 additions, blending just until the dry ingredients are moistened. this part is really easier with a wooden spoon since the batter is quite dense. (the dough may be frozen at this point for up to 4 months; wrap securely in plastic wrap, then in a plastic freezer bag; thaw in the refrigerator without removing its wrapping before portioning the cookies and baking.).
• 3 drop the batter by heaping tablespoons onto the prepared baking sheets and place them in the centre of the oven, turning half way through baking.
• 4 bake the cookies for 15-18 minutes or until barely set in the centre and just firm around the edges. cool cookies on tray for 3-5 minutes, then transfer to wire rack to cool completely before storing. store in air tight containers, layered between sheets of parchment or waxed paper for up to 5 days.