Salted Chocolate Chip and Sour Cherry Cookies 24.000

Deb Lindsey for The Washington Post

Holiday Cookies 2013 Dec 4, 2013

These outsell regular chocolate chip cookies at the Metropolitan Bakery in Philadelphia, where chef James Barrett developed the recipe.

Make Ahead: The dough needs to be refrigerated overnight or up to 3 days. The cookies can be stored in an airtight container for up to 1 week or frozen for up to 3 months.


Servings:
24 large cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 24 large cookies

Ingredients
  • 1 cup old-fashioned rolled oats (do not use quick-cooking oats)
  • 3 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons kosher salt
  • 24 tablespoons (3 sticks) unsalted butter, at room temperature
  • 1 3/4 cups packed light brown sugar
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 3 1/2 cups bittersweet chocolate chunks (do not use chips)
  • 1 1/4 cups (7 ounces) dried tart cherries
  • Coarse sea salt

Directions

Grind the oats in a food processor to the consistency of a fine oat flour.

Sift the all-purpose flour, baking powder and baking soda into a large bowl. Stir in the ground oats and salt.

Combine the butter and sugars in the bowl of a stand mixer or hand-held electric mixer on low, then medium speed for about 3 minutes, until lightened and fluffy. Stop to scrape down the bowl.

Add the eggs one at a time, then add the vanilla extract. Stop to scrape down the bowl.

On low speed, gradually add the oat-flour mixture to form a sticky, soft dough. Fold in the chocolate and cherries by hand until evenly distributed. Divide the dough into 24 equal portions, rolling each one into a ball. Cover and refrigerate overnight or up to 3 days.

Position oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone liners.

Arrange some of the balls on the baking sheets, spaced at least 2 inches apart. Use your hand to slightly flatten the balls. Sprinkle each disk with 1/8 to 1/4 teaspoon of the coarse sea salt (to taste). Bake on the upper and lower racks for 7 to 8 minutes, then rotate the sheets top to bottom and front to back. Bake for 8 to 9 minutes, until golden brown around the edges. Cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.

Repeat with the remaining dough.

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Recipe Source

Adapted from "The Great American Chocolate Chip Cookie Book: Scrumptious Recipes & Fabled History From Toll House to Cookie Cake Pie," by Carolyn Wyman (Countryman Press, 2013).

Tested by Mary Pat Flaherty.

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