Ingredients for Chocolate Fudge Cookies With Toffee Dried Cherries
- All Purpose Flour
- Unsweetened Dutch Cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- Unsalted Butter
- Dark Brown Sugar
- Granulated Sugar
- 2 large eggs
- Pure Vanilla Extract
- Dried Sour Cherries
- Bitter Chocolate
- 1 cup toffee pieces
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How to Make Chocolate Fudge Cookies With Toffee Dried Cherries
- Preheat oven to 350°F (175°C). Line two heavy baking sheets with parchment paper.
- Sift together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy (about 2 minutes).
- Add 2 large eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
- Beat in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients in three additions, mixing until just combined. The batter will be thick.
- Stir in 1 cup toffee pieces and 1 cup plump, soft dried cherries.
- Drop heaping tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 15-18 minutes, or until the edges are set and the centers are slightly soft. Rotate baking sheets halfway through.
- Cool on baking sheets for 3-5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container, layered with parchment paper, for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
36g
Fat
15g
Carbs
5g