So there are these cookies i adore from the local bakery made with dark chocolate and cherries with a little sea salt...and really, what i needed to do was finally make them. I added a little twist by soaking my cherries in Kirschwasser. It's a liquor from Germany that smells like cherried gasoline. I firmly recommend using unsulfured cherries with no oil in them, as the oil will take up some of the valuable space for the liquor.
I usually use the old recipe off the nestle's chocolate chip cookie package as a base from which to start because i memorized it, and have learned to manipulate it well enough that my cookies don't turn out disastrous. Some changes i made are that i used 1/2 tsp salt instead of the whole tsp. Next time i might add an egg, too. And i always use way more stuff in my cookies because, well, anyone can make cookie dough.
Once the dough was ready, i spread it out onto the sheets, this time thumbprinting the centers to get an even cooking area, and added the tiniest bit of coarse sea salt on the tops. Esther, a woman with whom i worked at Jefferson used to salt her grapefruits. Turns out that salt brings out a little extra sweet, so the tart of the cherries and alcohol are balance nicely with the intensified sweet.
10 minutes in the oven on parchment paper and they were done. I can't wait to give them away. =)
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