Chocolate Cherry Brownie Cookies

My friends Janet and Bob gave me some more cherries from their tree, and I had to find some delicious cherry recipes that would do them justice.  These cherries are a bit more tart than I would normally use, but have no fear, I still made them very tasty.  They gave me a lot of cherries, so I will be coming up with some more cherry recipes in the near future.  Maybe I need to make something savory next time.   Hmmmmmm.  We’ll just have to wait and see, and I will just have to keep you all guessing a little longer.  🙂

For those of you who know me, or are beginning to learn about me through my posts, you should know by now that when I am cooking, I have a difficult time following a recipe exactly how it is written, except for baking.   And I made cookies, which is baking, therefore, I followed this particular cookie recipe exactly.  The irony in this, however, is that had I continued to follow this recipe exactly how it was written, I would have ended up with a big, ooey, gooey mess and not delicious cookies.   It was only by tweaking the recipe that I was actually able to save it and did not have to throw everything into the trash.   Yes, believe it or not, even Jeanne, from “A Jeanne in the Kitchen” has those days too.  Fortunately, I can almost always save things before they get to the point of no return though, as I did with these cookies.  They are soft cookies, and are a combination of both cookies and brownies.  Once again, I started off with a recipe I was following, yet creatively made it my own, although this time it was more out of necessity than by choice.  These delicious cookies have the delectable and desirable qualities of both brownies and cookies.   It’s hard to stop at just one …. or two, or three.

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Jeanne’s Chocolate Cherry Brownie Cookies

2 cups flour

1/2 cup cocoa powder

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 cup sugar

1/3 cup butter, softened

1 tsp vanilla

1 egg

2/3 cup cherries, pitted and chopped

4 TBSP chocolate chips

 

Preheat oven to 350*F

Line baking sheets with parchment paper.

Mix all the dry ingredients together and set aside.  Mix the softened butter and sugar together until light and fluffy, then add the egg and mix well.  Add the vanilla and about 1/2 the flour mixture.  Mix well, then repeat until all the flour is mixed well into the egg, butter and sugar mixture.  Then fold in the cherries and the chocolate chips.  Once everything is well incorporated, drop about 1 TBSP of dough onto the parchment paper for each cookie.  Bake for about 15 minutes or until they are firm.  Cool the cookies completely then dust with powdered sugar for decoration, if using.

 

I actually used two types of cherries.  I used the tart cherries from my friends’ tree as well as some leftover bing cherries I had bought earlier.

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Before putting the cookies in the oven.

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Please feel free to tweak them however they need it, and please let me know how they turned out.

 

 

 

 

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

4 thoughts on “Chocolate Cherry Brownie Cookies”

  1. Here you go Jeanne!

    Cherry Pepper jelly
    4 cups chopped Cherries
    1 1/2 mixed peppers ( green,red,Yellow)
    4 to 6 jalapeno peppers (amount of heat depends on how many seeds you leave in)
    1/4 cup lemon juice
    1 (2 ounce) package powdered fruit pectin
    7 cups white sugar
    Chop pitted cherries and all the peppers in the Food processor
    place in heavy pan with lemon juice,
    Add pectin to the pot and heat on low, occasionally stirring until the pectin melts.
    Increase the heat to medium-high and bring to a roiling bowl.
    Add sugar, stirring until the sugar is mostly dissolved.
    Return to a roiling boil.
    Add butter to cut down on foaming. (if using)
    Boil for one minute. (have timer set and ready)
    Remove the pot from the stove.
    Skim off any excess foam.
    Fill your prepared jars leaving a 1/4 inch head space
    Wipe rim of jar with a damp paper towel, place flat lid on top of jar and place band on screwing until just hand tightened.
    Process your filled jars in a hot water bath for 10 minutes.
    Remove from water and let set to cool.
    *******I always have at least 8 or 9 half pint jars washed , dried and ready for some reason I always have more Jelly then Moms recipe says I’m suppose too.
    So lesson learned its better to have washed to many jars than not have enough.
    ******* And save your counters this will stain them. I always place my jars on a cookie sheet to fill .

    And here is my Pepper Jelly Recipe
    Pepper Jelly
    2 1/2 cups finely chopped red bell peppers
    1 1/2 cups finely chopped green bell peppers
    Or just mix what ever color peppers you have to equal 4 cups
    1/4 cup finely chopped jalapeno peppers (Remember more seeds = more heat)
    1 cup apple cider vinegar
    1 (2 ounce) package powdered pectin
    5 cups white sugar
    Chop all peppers in food processor
    Place peppers in heavy Pan add Vinegar and pectin
    Over med high heat stir and bring to rolling boil
    Add sugar stirring to dissolve and bring back to rolling boil
    (***optional add 10 drops of red food coloring makes it very petty. Had a Friend that would put green food coloring in hers taste the same but I found my red is more appealing. so your choice,remember its only an option.)
    When it gets to rolling boil continue to boil for one minute.
    Remove from stove and fill half-pint jars,Wipe rims, place lids and hand tighten.
    *****Always remember don’t fill jars to top, leave some, as Mom called it head space.(about 1/4 inch)
    Hot water bath for 10 minutes
    Remove from water and let set to cool.
    As kids we were assigned to count the pops as the jars cooled and sealed.

    I love making all kinds of jam and jellies and they are not hard to make and your imagination can go wild on flavors.
    Some I have made besides these are: Cranberry Pepper jelly, ( great at thanks giving for a twist on cranberry sauce and great on cold turkey sandwiches)
    Champagne Jelly, pomegranate,strawberry,raspberry,Blackberry, Grape,
    Watermelon,Watermelon Rind jelly, Blueberry,Mint,
    Orange marmalade,Peach and apricot preserves .
    If anyone needs help making Jams and Jellies feel free to contact me through Jeanne.

    Liked by 1 person

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