I have always liked Valentine’s Day. Even as a single parent with no romantic prospects on the horizon, I still enjoyed the sentiment of Valentine’s Day. I like making special crafts with the kids, creating valentines for friends, and making sure the people I love know just how much I care about them. I really enjoy all the fun Valentine treats to be made and shared too.
This year I do have a special someone, but we won’t be celebrating Valentine’s Day together. Since we will be separated by a great distance on the holiday, I’m dedicating these Amazing cookies to my sweetheart. There won’t be kisses and hugs this year, so there might as well be chocolate and cherries instead, right?
Chocolate Cherry Sweetheart Cookies
1/3 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons butter, cut into 3 pieces
6 ounces bittersweet chocolate, coarsely chopped
1 ounce unsweetened chocolate, coarsely chopped
2 large eggs, room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate, coarsely chopped into chunks
6 ounces high-quality white chocolate, coarsely chopped into chunks
1 1/2 cups macadamia nuts, chopped
1 cup dried cherries
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
In a small bowl, sift together flour, cocoa, salt, and baking powder.
Set a heatproof bowl over a saucepan of simmering water. Add butter, bittersweet chocolate, and unsweetened chocolate to bowl. Heat, stirring occasionally, until just melted. Remove bowl from heat and set aside.
In the bowl of a standing mixer with paddle attachment, or with a large bowl and hand mixer, beat the eggs and sugar together until foamy. Beat in the vanilla extract, then scrape down the sides of the bowl. Mixing on low, add the melted butter and chocolate and mix until just incorporated. Scrape down the sides of the bowl again, then add the dry ingredients. Mix just until dry ingredients are incorporated, being careful not to over mix.
Using a large wooden spoon, mix in the semisweet and white chocolate chunks, nuts, and cherries. You will have more chunks than dough at this point. (The dough can now be wrapped in plastic and kept refrigerated for up to 3 days).
Using a cookie scoop (about 1 tablespoon), drop generously heaping scoops onto the prepared baking sheets, leaving about an inch between the mounds. Bake cookie sheets one at a time for 10 to 12 minutes. Cool cookies completely on a wire rack before eating. Makes approximately 24 cookies.
Adapted from Baking: From My Home To Yours by Dorie Greenspan
What is your Favorite Valentine Treat?