Ingredients
2 cups chocolate chips
1 cup dried sour cherries, such as Montmorency
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
3 ounces cream cheese, softened
1 egg
2 tablespoons milk
2 ounces best-quality unsweetened chocolate, melted
1½ teaspoons vanilla
2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup Dutch-processed cocoa
1 cup marshmallow cream
Original Source
This recipe is adapted from author Diane Mott Davidson’s recipe for Chocolate Comfort Cookies.
Instructions
Preheat oven to 325°. Butter two cookie sheets. (Optional. I don’t bother.)
In a medium bowl, combine the chocolate chips and dried cherries.
In a large bowl, beat together the butter, sugar, cream cheese, and egg until very creamy and smooth.
Beat in milk, melted chocolate, and vanilla.
Sift together the flour, baking powder, salt, and cocoa.
Add to butter mixture.
Blend in the marshmallow cream, stirring until thoroughly combined.
Add the chocolate chips and cherries. Stir until well mixed. Batter will be thick.
Put heaping tablespoons of dough two inches apart on cookie sheets. Bake about 12 to 15 minutes until puffed and cooked through.
If you want huge cookies, use a 1/4 cup measure or a 4-tablespoon ice cream scoop to measure dough.
Bake 13 to 17 minutes.
Notes from Mom
We changed the name because one of these cookies, packed in a child’s lunchbox, resulted in a fistfight between two other students who both wanted to “share” the cookie!
The punch-in-the-eye cookies are much harder and more time consuming to make than regular cookies. You need to have a sifter for this recipe, and the ingredients are expensive (high-quality chocolate, Dutch processed cocoa, dried sour cherries). You may want to try the recipe for chocolate cherry dream cookies instead. They are also very good, and they are easier and less expensive to make. You could always omit the dried cherries if you can’t find them or substitute a different flavor of chips for the cherries.
Love,
Mom
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