- Stand Mixer (KitchenAid) - Ideal for combining dough ingreditations efficiently.
- Digital Kitchen Scale - Ensures precise measurements for a consistent recipe outcome.
- Oven-proof Silicone Baking Mat - Prevents cookies from sticking and allows easy removal after baking.
- Stainless Steel Mixing Bowls - Durable and suitable for various food preparations, including cookie dough handling.
- Rubber Spatula - A must-have tool to scrape every last bit of batter or frosting from bowls.
- Cooling Rack - Allows cookies to cool evenly without becoming soggy at the bottom.
- Glass Measuring Cup with Marks - For easy liquid ingredient measurement, crucial for baking success.
- Sieve/Fine Mesh Strainer - Useful for sifting dry ingredients and ensuring no lumps are in your flour mixture.
- Parchment Paper Sheets - Great for preventing sticking on baking sheets when preparing cookies.
- Silicone Ice Cube Tray - Can be a fun, creative way to add chocolate ice cubes (melting cherry and chocolate) into the cookie dough before baking.
- Heavy-Duty Parchment Paper Bag - For easy folding and dispensing of cookies after cutting from the baking sheet.
1 1/4 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
3/4 teaspoon baking soda
Scant 1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups packed light brown sugar
2 large eggs
3 1/2 oz fine-quality milk chocolate, cut into 1/2-inch chunks
1 cup pecans, toasted and coarsely chopped
1 cup dried sour cherries
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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