Chocolate Coma Cookies
From borinda 18 years ago
- 12 minutes to make
- Serves 70
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.
Ingredients
- 1 cup blanched slivered almonds shopping list
- 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) shopping list
- 1 cup dried tart cherries shopping list
- 12 ounces semisweet chocolate chips (1 regular size bag) shopping list
- 2 cups rolled oats shopping list
- 2 cups all-purpose flour shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 1/2 pound (2 sticks) unsalted butter, softened shopping list
- 1 cup packed dark brown sugar shopping list
- 1 cup granulated sugar shopping list
- 2 eggs shopping list
- 1 1/2 teaspoons vanilla extract shopping list
How to make it
- 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.
The Rating
Reviewed by 5 people-
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 te...more
renfairewench
in Phillipsburg loved it
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I can't believe it took me a year to find these! Im so trying this recipe..thank you!
michellem
in Idaho loved it
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I baked this last night and it was yummy! http://emilycookingforays.blogspot.com/
auntyjo57
in loved it
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