Recipe

Chocolate Coma Cookies Recipe

	Borinda / All my dishes 2 years, 7 months ago These cookies are the Chocolate Coma Cookies from Diane Mott Davidson's book, "Tough Cookies". These are anything but tough. They are crunchy, loaded with chocolate, dried cherries, and other goodies. When I make them they have a habit of disappearing fast.... More Prep:30m Cook:12m Servings:70	Borinda
	blissful crunchy loadedwithgoodies

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Ingredients

1 cup blanched slivered almonds

4 ounces bittersweet chocolate (2 1/3 1.5-ounce bars of Godiva Dark or 1 1/2 3-ounce bars of Lindt bittersweet chocolate)

1 cup dried tart cherries

12 ounces semisweet chocolate chips (1 regular size bag)

2 cups rolled oats

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 pound (2 sticks) unsalted butter, softened

1 cup packed dark brown sugar

1 cup granulated sugar

2 eggs

1 1/2 teaspoons vanilla extract

Directions

Preheat the oven to 350 degrees. Butter two cookie sheets.

In a nonstick pan, toast the almonds over medium-low heat, stirring constantly for about 5 to 10 minutes, until they have just begun to turn brown and emit a nutty aroma. Turn out onto a plate to cool. Chop the chocolate bars into small chunks, no larger than large chocolate chips, and set aside.

In a large bowl, combine cherries, chocolate chips and oats and set aside.

Sift together flour, baking powder, baking soda and salt, and set aside.

In a large mixing bowl, beat the butter until light and fluffy, about 4 minutes. Add sugars and beat the butter until creamy. Add the eggs and vanilla. Beat the mixture until well combined, about a minute. Add the dry ingredients to the mixture and beat at low speed until well-combined, less than a minute. Add chocolate chips, chopped chocolate, cherries and nuts. Using a sturdy wooden spoon, mix well by hand, until all the ingredients are thoroughly incorporated. Using a 1-tablespoon scoop, measure out cookies (about a dozen per sheet). Bake 12 to 14 minutes, or until the cookies have set and are slightly flattened and light brown. Cool on sheets 2 minutes, then transfer to racks to cool completely.

Makes 6 dozen cookies.

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Comments

hottamale 2 years, 7 months ago said:
OMG! My mouth is watering!

renfairewench 2 years, 1 month ago said:
I recently made these cookies for some folks at our renaissance faire and they flew out of the container. EVERYONE loved them. My husbands friend turned me onto them and wow, these cookies are really super tasty. The cherries give it an unexpected texture as well as taste. Using Giradelli chocolate helps too. I totally recommend making these cookies. While they are not "tough" to make, they are a bit time consuming because you have to toast the almonds, but they are totally worth it. Also, I put a lot more cookie dough in my scoop than one tablespoon (more like 3 tablespoons) and I yielded about 5 dozen cookies, so this recipe makes a lot of really yummy cookies.

michellem 10 months, 1 week ago said:
I can't believe it took me a year to find these! Im so trying this recipe..thank you!

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