Chaos Day Cookies

Recipe courtsey of Country Living Magazine.  Made on “Chaos Day”


Chocolate Chunk and Cherry Cookies


Makes 4 dozen

Working time: 20 mins

Total time: 40 mins


1 ½ cups all-purpose flour

1 cup cocoa

1 tsp Baking Soda

1 Tsp Salt

1 cup unsalted butter

¾ cup Granulated sugar

1 ¼ cups firmly packed brown sugar *

2 large eggs

2 tsp pure vanilla extract

1 ½ cups chopped bittersweet chocolate **

1 ½ cups dried tart cherries


Tip: substitute dried figs, cranberries, or apricots in place of cherries

*we used a scant cup of packed brown sugar and they were sweet enough

** we used semi-sweet chocolate chips


Heat the oven to 350 F. Line baking pans with parchment paper and set aside. Combine flour, cocoa, baking soda, and salt in a medium bowl and set aside. Beat the butter and sugars in a large bowl until light and fluffy, using a mixer set on medium-high speed. Beat in the eggs one at a time and add the vanilla. Reduce mixer speed to low and gradually add the flour mixture until combined. Stir in the chopped chocolate and cherries (for blond Milk Chocolate and Cherry cookies, omit the cocoa, add an additional cup of flour, and replace the bittersweet chocolate with milk chocolate). Shape 2 tablespoons of dough into rough balls and place them 2 inches apart on a baking sheet lined with parchment. Bake 11 to 13 minutes. Cool the cookies on the pan for 2 minutes. Transfer to a wire rack and let cool completely.


Nutrition per cookie:

protein: 1.5g; fat; 4.3G Carbs: 15.8G Fiber: 1.7G Sodium: 81MG; cholesterol:19MG; Calories 102


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