MANJARI (DARK CHOCOLATE) COOKIES WITH SOUR CHERRIES
by Cora-Lea Black
The Valrhona Manjari Chocolate is a 64% dark made exclusively from cocoa beans from Madagascar. It has bright red fruit notes which gives the chocolate a lot of character and pairs like a dream with the sour cherries in this cookie. In fact, we pair this same chocolate with tart cherries and pistachios in our The Audrey bar!
1 3/4 cups all-purpose flour
1 1/4 cups Valrhona cocoa powder– Available at JACEK Chocolate
2 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups unsalted butter (room temperature)
3/4 cup firmly packed dark brown sugar
1 1/4 cups granulated sugar
2 large eggs
1/4 teaspoon vanilla extract
12 ounces Valrhona Manjari chocolate (coarsely chopped) – Available at JACEK Chocolate
1 1/2 firmly packed cups dried sour cherries (9oz).
1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment
2. In a bowl, sift together the flour, cocoa powder, baking soda and salt.
3. In a bowl of an electric mixer fitted with the paddle attachment, cram
the butter, and sugars until fluffy. Add eggs and vanilla; beat until well
combined. Add the flour mixture, and beat on low speed until just
combined. Do not overbeat. With a wooden spoon, fold in chocolate and
cherries. (Dough can be frozen at this point, wrapped well in plastic
wrap, up to one month; thaw completely before baking).
4. Form balls of dough, each about 1/4 cup; place balls on prepared baking
sheet about 3 inches apart. Bake until puffed and cracked, 9-11 minutes,
rotating sheets halfway through. Transfer to a wire rack to cool
completely. Cookies can be stored in an airtight container at room
temperature up to 3 days.