My name is Shawnda and sometimes I eat cookies for breakfast.
But only sometimes. Usually on days where I’ve said something like, “I thought about running 4 miles, I half-way earned it!” (The things we tell ourselves, huh?)
These cookies could lovingly be called “Road Trip Cookies.” Because a gas-station granola bar somewhere between Houston and Lafayette inspired them.
And since I knew there would be a weekend of calorie-bomb debauchery in New Orleans ahead of me, they just seemed like a smart idea. At least, smarter than the Funyuns that I usually get.
Just like in that granola bar, the combination of dark chocolate, tart dried cherries, and a sprinkle of sea salt is completely amazing. But unlike that granola bar, they aren’t trying to hide under a healthy label.
These are cookies. Made with butter. And chocolate.
I took one of my favorite chewy cookie dough recipes and loaded it with a bag of 63% [swooooon] Guittard Dark Chocolate Chips, cherry-flavored craisins (because holy crap, dried cherries are $18/lb!), and finished them with a sprinkle of sea salt straight out of the oven.
Chewy, rich, sweet, tart, and salty. If that doesn’t say “breakfast” and “the perfect road trip food,” then I don’t know what does.
Salted Dark Chocolate & Cherry Cookies
Thick and chewy cookies studded with dark chocolate, tart dried cherries, and sprinkled with sea salt.
Calories: 243.0 | Fat: 11.0g | Fiber 2.9g | Protein 2.5g | Carbs 36.5g
- 12 Tbsp butter, softened
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla
- 2 cups + 2 Tbsp flour
- 1/2 tsp salt, plus more for sprinkling
- 1/2 tsp baking soda
- 12 oz dark chocolate chips
- 7.5 oz dried cherries (or 1 1/2 bag Cherry Craisins)
- Preheat oven to 325.
- Grease or line two baking sheets with parchment or a silicon mat.
- Place butter and sugars in a mixer bowl, mix on medium high until well-combined, 2-3 minutes.
- Mix in egg, yolk, and vanilla.
- Add dry ingredients and mix on low just until combined. Add chocolate chips and cherries, just until combined.
- Chill dough 15 minutes. Scoop scant 1/4-cup dough balls onto a lined baking sheet (my scoop is just under 1/2 cup and I break the dough into 2).
- Bake 12-16 minutes, until the edges brown and the center is still soft.
- Sprinkle with salt when they come out of the oven.
- Let cool on the baking sheet. Store in an airtight container for up to a week.
Yields: 24 cookies