Our first recipe from Upper Michigan is for dark chocolate cherry cookies. The prospect of desserts inspire me to cook more than anything, so I began my vicarious journey through the U.P. with this recipe.
It was simple enough to follow, except the author left out the measurements for how much brown sugar to add and when to add the eggs. I improvised with a cup of brown sugar, added chopped pecans, and added the eggs to the melted butter and sugar mixture before adding in the dry ingredients. Dried dark sweet cherries at our local Trader Joe’s replaced tart ones, as they were the only variety on the shelf.
While whisking together the ingredients, the dough became unusually creamy, much like how Cold Stone ice cream looks when it’s being mixed on the counter. After you add in the chocolate, it’s even better.
Note: the cookies were very crumbly when freshly baked—let them sit a few minutes and the flavor will become even better, and the cookie will still retain its soft texture (but hold together).
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Join me as I generate random coordinates on the planet and attempt to learn to cook those regions' cuisines.
Live at home like a traveler.
—Henry David Thoreau