Daughter Beth made these cookies while we were in Michigan last June, 2013. I baked them this past Christmas not only because the were delicious–but I also had an abundance of Michigan cherries–dried.  Beth and Paul brought the cherries to Maui when they visited us over Thanksgiving.

• 1 & 3/4 cups all purpose flour
• 1/3 cup unsweetened cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup softened butter
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 & 1/2 cups semi- sweet chocolate chunks
• 1 & 1/2 cups dried cherries
• additional granulated sugar

1.  Preheat oven to 350 degrees

2.  Combine flour, cocoa, baking powder, and salt in a small bowl; set aside.  Beat butter, 1 c. granulated sugar and brown sugar in a large bowl at medium speed until light and fluffy–about 2 min.  Beat in egg and vanilla until well blended.  On low speed of mixer, gradually beat in 1/3 of flour mixture at a time, until all is used.  Scrape sides of bowl down between additions of flour mixture.  Stir in chocolate chunks and cherries.  REFRIGERATE COVERED DOUGH FOR AT LEAST ONE HOUR.

3.  Roll chilled dough into golf ball sized balls.  Roll the balls in the additional granulated sugar. Space balls three inches apart on ungreased cookie sheet.  Gently press each ball with bottom of glass—you can dampen a hankie to stretch over the bottom of the glass.

4.  Bake 13-15 minutes or until cookies are set. Cool on cookie sheets for 5 minutes; transfer to wire racks.  Cool completely.

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Serving Size  : 12

Ingredients :

• 2 cups                          flour
• 1/2 cup                        cocoa
• 1/2 cup                        unsalted butter
• 1 1/2 cups                    sugar
• 2  teaspoons                baking soda
• 1/2  cup                        milk
• 1 cup                             boiling water
• 1/2 teaspoon               salt

FROSTING:

• 6 tablespoons                       unsalted butter
• 6 tablespoons                       cocoa
• 3 cups                                     confectioner’s sugar
• 1 teaspoon                              vanilla
• 6 tablespoons                        hot coffee

Preheat oven to 350 degrees. Mix together flour, cocoa, and salt; set aside. Cream butter and sugar together in a large mixer bowl until lightly colored. Add baking soda to milk; add alternately with dry ingredients to creamed Mixture. add boiling water, blending well. Pour into 2 well buttered and floured 9-inch layer pans ( or 9x 13 inch pan). Bake 30 Min. cool on a rack 10 minutes before removing from pans. Cool thoroughly on rack before frosting.

To prepare frosting: Blend cocoa, sugar and butter together well. slowly add hot coffee, stirring until a smooth spreading consistency. Add vanilla. Fill between layers, cover top and sides of cake.

Recipe By      : BARB

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Recipe By : LINDA
Serving Size : 12               Preparation Time : 30 minutes

Ingredients

• 1 large package(12 oz.)                    Chocolate Chips (semisweet)
• 1 cup (1/2 lb)                                     butter
• 2 1/2 cups                                          brown sugar, firmly packed
• 4 large                                                eggs
• 1 cup                                                   milk
• 1 cup                                                   sour cream
• 1 teaspoon                                         vanilla
• 2 cups                                                 cake flour — (sift, then measure)
• 3/4 cup                                              unsweetened cocoa
• 1 teaspoon                                         baking powder
• 1 teaspoon                                         baking soda
• 1 tablespoon                                     powdered sugar

In a blender or processor, whirl 1 cup of the chocolate chips until finely ground: remove from blender and set aside.

In a large bowl, beat butter and brown sugar with an electric mixer until creamy and blended. Beat in eggs until fluffy. Stir in milk, sour cream, vanilla and ground choc. chips until well blended.

In a small bowl, mix flour, cocoa, baking soda and baking powder. Add to butter mixture and blend well. Stir in remaining chips. Pour batter into well greased and floured bundt pan. (12 cup) Batter fills almost to rim. Bake at 350 degrees for about 1 hour or until toothpick comes out clean. Cool in pan on rack for 30 min. Invert onto a rack to cool, or onto a plate to serve warm. Sift about 1 tablespoon cocoa, then the powdered sugar onto cake.

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NOTES : This is really low cal at 460 cal per serving and only 23g of fat. (joke) Serve with whipped cream or ice cream

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