After three attempts, I have tamed most of the fuss for you.
The biggest issue for me is : I don't have cookie sheets. It's true. I've been sort of accidentally / on purpose trying to bake cookies in glass baking dishes for a long time. This means I can only bake six at a time (at best). And, it means cherry juice will stick.
After much deep contemplation on how to salvage this magical cookie dough for the upcoming Boston Cookie Swap, I had a small cookie epiphany.
Parchment can turn even a seasoned pizza stone into a silky smooth cookie sheet. Whether you have cookie sheets or not (you probably do), I recommend using parchment to keep the cherry juice in line. You could always opt for dried cherries to avoid the gooeyness altogether, but these are so crazy indulgent as is, I'd say don't.
Double chocolate cherry cookies
- 1/2 cup flax or almond milk
- 1 Tablespoon ground flax seeds
- 2 cups whole wheat pastry flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon coarse sea salt
- 2 cups organic cane sugar
- 3/4 cups sunflower oil
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chunks
- 1 cup pitted black cherries (frozen)
Preheat oven to 350°. Line baking sheets (baking dishes, pizza stones, etc) with parchment.
Use a knife to halve frozen cherries, and then place back in freezer until ready to use. (Melting cherries will thin the batter.)
In a small bowl, mix flax meal and flax milk. Set aside.
In a large bowl, whisk together flour, cocoa, baking soda and sea salt.
In a medium bowl, beat sugar, oil and extracts. Add dry ingredients to wet and stir just until combined. Fold in cherries and chocolate chunks.
Roll heaping tablespoons of dough into balls, drop onto parchment and flatten slightly with hand. Bake for 12-14 minutes. Allow to cool on cookie sheet for 5 minutes. Pull parchment off of cookie sheet and allow to cool for at least another 5 minutes before removing with spatula and moving to wire rack. These cookies will continue to firm as they cool.
Note: Depending how quickly you work, I recommend keeping the extra dough in the refrigerator while batches bake, to keep the dough firm and the cherries from melting.