By blucoat on February 11, 2009
Photo by Chef*Lee
Photo by Chef*Lee
"These cookies have a crispy exterior and a soft and chewy interior. The various flavours and textures (rich dark chocolate, chewy sour cherries, and sweet crisp toffee) combine to produce a deliciously addictive cookie. From Regan Daley's cookbook, "In The Sweet Kitchen: The Definitive Baker's Companion". If you are using cherries, make sure they are plump and soft. If you want smaller cookies, decrease baking time. Dough freezes very well. These are fabulously gooey when warm."
Serving Size: 1 (1035 g)
Servings Per Recipe: 1
"Wonderful, gooey, fudgy cookies!!! I love these flavors together!!! I cut this recipe in half and baked some small size cookies and some large size cookies. Both worked out, I baked the little ones for 9 minutes and the big ones for 15 minutes. This is definitely best as a recipe for the large size cookies because the toffee chips have a chance to get good and melty at this low temperature. The big cookies were like a bakery-type cookie, very good quality and chewy!!! Made these as a Valentine's Day treat and they were a big hit, thanks!!!"
"These are so good. Everyone loved them. I used light brown sugar, because I didn't have dark brown. I used the dried sour cherries, but I chopped them. These are definitely a keeper. I will be making these again. I used a large cookie scoop and the cookies remained soft and chewy on the inside. Thanks for a great recipe!"
"These were great. The daughter who does not care much for fruit loved them, and so did my daughter who is not a big fan of chocolate. I left out the toffee bits."
"These are delicious, even if you leave out the dried cherries (which I did)."