Monday, February 16, 2015

Chocolate Sour Cherry Cookies (Bourke Street Bakery)

It was a wonderful quiet morning when we had our breakfast at Bourke Street Bakery at Surry Hills (Sydney). The muffins, rhubarb tarts and cookies, coffee and hot chocolate that we had were great but sadly, we can't eat these delicious treats at Bourke Street Bakery very often or unless we live in Sydney...

I know that my son loves these Bourke Street Bakery chocolate sour cherry cookies. These super-rich chocolate cookies are crispy outside and fudgy inside. The sweet and slightly tangy dried cherry addition balance out the richness of these fudgy cookies, making them extra nice and chewy.

Fortunately, this cookie recipe is available in the book, Bourke Street Bakery by Paul Allam and David McGuinness. I have bookmarked this recipe for too long and now I'm telling myself that I really really really must bake this...

chocolate sour cherry cookies Bourke Street Bakery
Bourke Street Bakery Chocolate Sour Cherry Cookies
It is an easy and straightforward cookie recipe.
That's it! The cookie batter is ready!
Instead of cherry chocolate cookies, I'm baking two more varieties: cranberry and extra chocolatey ones.
Baking the chocolate cherry cookies
Baking the extra chocolate-y cookies
chocolate sour cherry cookies Bourke Street Bakery
Look at this nice chewy and fudgy texture!

Wait wait... this is not the end yet...
Warning: The following photos may be disturbing to some chocoholics!

As I was enjoying the last bit of these cookies...
... I saw this!!!

Speechless? Glad that we don't have to live in Sydney to enjoy these cookies!

Here's the recipe from the book, Bourke Street Bakery by Paul Allam and David McGuinness
(with my modification in blue)

Makes 12 large cookies or 40 medium cookies
235g dark chocolate (55% cocoa)
150g plain all purpose flour
40g unsweetened cocoa powder
(I used Valrhona Dutch processed ones)
1 1/2 tsp baking soda
(replaced with baking powder)
1/2 tsp salt
100g unsalted butter, soften
240g soft brown sugar
2 eggs
85g dried sour cherries
(As mentioned in the book, this can be replaced with any dried fruits or nuts. For mine, I added 1/3 cup roughly chopped dried sour cherries into 1/3 of the batter, 1/3 cup of dried cranberries into another 1/3 of the batter and 1/2 cup of dark Callebaut chocolate callets with 70% cocoa into the last 1/3 of the batter)

Preheat the oven to 165°C or 150°C fan forced.

Put the chocolate in a large stainless steel bowl and set over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Allow the water in the saucepan to boil for 2 mins, then turn off the heat and stir the chocolate while it slowly melts. Instead of using this method, I melt chocolate in a microwave-safe bowl using a microwave with low power and constant stirring in between microwaving.

Sift the flour, cocoa powder, baking soda (or baking powder) and salt into a bowl. Put butter and sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until pale and creamy. Add the eggs, one at a time, making sure each is incorporated before adding more. Add the dry ingredients in three batches, mixing well after each addition, the add the melted chocolate and mix until well combined. Note: I have managed to whisk the batter using a large spoon but the butter has to be well-soften.

Remove the bowl from the mixer. Divide the mixture into 3 portions. Fold through the dried sour cherries (or cranberries or extra chocolate in each portion). The mix can become quite sticky, so you may need to refrigerate it for 15 mins before shaping the biscuits. Take 3 tbsp (or 1 tbsp for smaller cookies) of mixture at a time and roll into even-sized balls.

Place the balls on baking trays lined with baking paper, allowing room for them to spread. Refrigerate for a further 30 mins, or until firm. Bake in batches, for 15-20 mins each, or until risen and quite crackled on top. Cool on the trays and eat, or store in an airtight container for up to 3 days.

Note: Using the full amount of the recipe, I have baked 12 cherry chocolate cookies, 12 cranberry chocolate cookies and 16 extra chocolatey cookies at 150°C fan forced for 15 mins.

Happy Baking
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16 comments:

  1. Sour cherries? I've never tasted that, wish I could try.. Your cookies, as usual, look very mouth-watering, I can eat all! Come on, just 12 cookies, no problem! And your last picture, gawd, you are right, speechless, I can't work today already thinking of your cookies !!

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  2. Zoe, the sight of the chocolate oozing out if the cookie had me swooning hah..hah... I used to be able to get sour cherries from a shop nearby but they don''t have that anymore. Maybe not so laku due to the price.

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  3. Feasting with my eyes on your extra chocolate-y cookies. Especially the one with the melted chocolate.

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  4. Chocolate and cherries.. Oh I want these!

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  5. wow i want those cookies now zoe and i want to be your neighbour to enjoy all your bakes.yummy

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  6. Wow...these look amazing especially with the chocolate oozing out like that ❤

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  7. I was just craving some chocolate and this post did not help. Especially not the picture with the melted chocolate calling my name! Now, if only I can take a bite of my screen. :)

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  8. Hi Zoe , have to try this recipe with sour cherries , boy do they look tasty . Thanks for sharing :)

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  9. This recipe is new to me..... mouthwatering over ur oozing out chocolate pic.... :)

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  10. The melty chocolate coming out seems like nothing you'd get in a bakery. Sometimes that's the benefit of homebaked goodies.

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  11. Oh the fudginess!!! If that's even a word! love how they are soft and chewy! I'm just dying over here! But I've got too many chinese new year snacks lying around the house to be making cookies! :p

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  12. Zoe, I love the pretty crackled design on your cookies and those melted chocolate in your cookie is just too tempting for words!! I felt like licking the screen already ;)

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  13. Ohhh this sounds like a brilliant recipe! Bet they taste great! xx

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