There is nothing more frustrating than running out of vanilla.
Okay, there are a lot of things more frustrating than running out of vanilla, but wouldn’t it be nice if there weren’t?
This morning I ran out of vanilla and made a note to myself to go to Specs or Central Market and buy a bottle of the Mexican kind. The kind I like is not the fancy type sold by Nielsen Massey or the scary, supposedly toxic type containing coumarin. The kind I buy is called La Vencedora and while it’s mild, is has a really fresh vanilla flavor. It’s also about $7.00 for a huge bottle.
The good news for now is that I was able to find a cookie recipe which doesn’t call for and doesn’t really need vanilla – Black Forest Cookies. It’s an old recipe adapted from the magazine Every Day Food. I halved the recipe and used Ghirardelli 60% Cocoa Bittersweet Chocolate Chips.
These cookies so easy – you can’t mess them up. Next time, I’m going to try soaking some dried cherries overnight in grappa and adding the grappa soaked cherries to the cookie dough. I think it will work, and will report back after I get my hands on some grappa.
By the way, the cookies in the photo were made with dough that I did not bother to chill. Later, I will post a picture of cookies made with chilled dough. No doubt, they will be even thicker.
Small Batch Chocolate Cherry Cookies
1/2 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
¾ cup plus 1 cup (divided use) bittersweet chocolate chips (Ghirardelli)
1/4 cup unsalted butter — cut in small pieces
1/4 cup sugar
2 tablespoons dark brown sugar — packed
1 large egg
3/4 cups dried cherries, preferably tart of sour
Don’t preheat the oven yet because the dough needs a quick chill.
In a small bowl, stir together flour, cocoa, baking powder, and salt; set aside.
Place the 3/4 cup chocolate chips and butter in a large microwave-safe bowl. Heat on high for 30 seconds; stir and repeat until chocolate is melted. whisk in both sugars. If mixture seem very hot, let it cool for a few minutes, then stir in the egg.
Stir in dry ingredients just until combined (do not overmix). Fold in chocolate chunks and cherries; press plastic wrap onto surface of dough and refrigerate 30 to 45 minutes.
Preheat oven to 350. Line two baking sheets with parchment paper or non-stick foil.
Drop well-rounded tablespoons of dough, about 2 inches apart, onto prepared sheets. Bake just until edges are firm — 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.
I ended up with about 14 cookies