Chocolate Arts recently moved from its West 4th home to a new location on West 3rd in an effort to join its retail location with its production headquarters. Since there are few things I adore more than their dark chocolate bars, and few things my husband loves more than chocolate chunk cherry cookies made with their bars, we decided to go check out the new location.
We left with dark chocolate bars—a staple ingredient in our favourite holiday cookies. We also brought home their seasonal eggnog truffle cups and gingerbread caramels to eat on the walk home and super cute “Lumps of Coal” as stocking stuffers.
Chocolate Arts creates most of their items daily in small batches with some of the very best raw chocolate in the world. Yet, despite the fact their chocolate comes from France and Belgium, there is something about them that is distinctly West Coast. Get this outrageously delicious Christmas cookie recipe after the jump.
Dark Chocolate Chip Cherry Cookies
This is our favourite holiday cookie. I do warn you that high quality dark chocolate and dried cherries can make these cookies expensive to make, but definitely worth it. I used dark chocolate bars from Chocolate Arts and dried bing cherries from the bulk bins at Capers/Whole Foods, but obviously, use what you like. This recipe makes about 2 dozen large cookies.
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
1 ¼ cup dark chocolate bar cut into small chunks
3/4 cup dried cherries
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate and cherries by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Image Credit: www.pbs.org
Chocolate Arts, 1621 West 3rd Ave., 604-739-0475, Chocolatearts.com
Last modified: December 28, 2011