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Here is a great cookie recipe that everyone will enjoy. I make a large batch for the restaurant and freeze them after I form them into balls (I coat them in sanding sugar). Press down lightly on the cookie then freeze them on a large tray. When frozen through, simply place in the frozen state on a piece of parchment paper of a silplat mat and bake at 350 degrees for about 9 to 10 tminutes. You can have a few freshly baked cookies any time your want!.

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Chocolate Chocolate Chip and Door County Cherry Cookies

makes approximately 2 1/2 dozen depending on size you make

1 3/4 cup flour

1 1/4 cup good quality unsweetened cocoa powder

2 teaspoons baking soda

1 1/4 cup (2 1/2 stick) unsalted butter, room temperature

1 1/4 cup sugar

3/4 cup packed brown sugar

2 eggs

1/4 teaspoon vanilla extract

12 ounces of coarsely chopped bittersweet chocolate (see directions below)

1 cup dried Door County sour cherries
(dried cranberries can be substituted for the cherries)

Sanding or decorating sugar


Prepare your chocolate pieces I use hand chopped imported chocolate for this recipe (You can substitute chocolate chips, but the chopped bittersweet chocolate really improves the taste of these cookies). I use Callebaut chocolate in the restaurant (imported Belgian chocolate) however you can purchase a good quality chocolate bar and chop it up if you cannot find Callebaut. Carefully chop the chocolate with chef knife. I use uneven small chunks for the cookies. Make the cookie dough Preheat oven to 350 degrees. Line two baking sheets with parchment paper or with reusable silpat mats (available at many cooking stores and on line). In a bowl with a flat paddle attachment, cream the room temperature butter and sugars until fluffy. Add the eggs and vanilla extract. Beat until combined. Have the flour, cocoa, baking soda and salt combined in a bowl. Add the flour/cocoa mixture to the butter until just combined By hand using a spatula or wooden spoon, fold in the chopped chocolate pieces and the cherries.

Form the cookies - I use a small ice cream scoop (about 1 1/2 inch in diameter) to form the cookies, however you can also use a heaping teaspoon of dough and roll it into a ball with your hands. I roll the cookies in a coarse sugar sometimes referred to as sanding sugar. You can purchase it on line, but you can also find it at Michaels and Joanne Stores in the cake decorating area.

To freeze and bake later You can freeze the cookies at this point if you like. If freezing, I press gently down on them so that when you bake them from a frozen state, they don't have a "hump" on top. To freeze them place the balls in a parchment lined pan and freeze until solid. You can then place them in freezer bags and take them out when you are ready to bake them. Bake them in the frozen state for 9 to 10 minutes. Let cool for 45 minutes then remove from the pan.

To bake immediately Place the balls on a baking pan lined with parchment or silpat mats. Bake in preheated 350 degree oven for 8 to 10 minutes. Remove and let cool for 45 minutes then enjoy!