The Best

CAUTION: The following photos and recipe may cause you to bake a whole batch of the most delicious chocolate cookies and then devour them all in one sitting...


You heard right; these are the best chocolate cookies I've made, period. I've been on a journey to find the best chocolate cookie recipe - and Bourke Street Bakery's (best bakery in Sydney) recipe for Dark Chocolate and Sour Cherry Cookies are sensational.

Recipe as follows:

235 g dark chocolate (at least 55% cocoa) chopped,
150 g plain flour (1 cup)
50 g unsweetened cocoa powder (1/2 cup)

1 1/2 teaspoon baking soda

1/2 teaspoon sea salt, ground

100 g unsalted butter
240 g soft brown sugar

2 eggs
85 g dried sour cherries (NOT glace cherries! see note**)


Preheat oven to 165'c (320' F). Put 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 minutes, then turn off the heat and stir the chocolate while it slowly melts.

Sift the flour, cocoa powder, bicarb soda and salt into a bowl.
In another bowl beat the butter and sugar with an electric mixer 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. Fold through through melted chocolate and dried sour cherries.

Take 2 tablespoons of mixture at a time and roll into even sized balls - place balls on baking trays lined with baking paper, allowing room for them to spread. Refrigerate trays for about 30 minutes, or until firm. Bake in batches, for 15-20 minutes each, or until rise and quite cracked on top. Cool on the trays... and eat! Or if you can resist... store in an airtight container for up to 3 days.


**Dried unsweetened cherries are difficult to find, but they are really worth the effort. Dried cranberries would suffice, but aren't nearly as nice**