More Cookies

Here is a recipe I experimented with and now I will share with you. If you like the chewy fudgy type of cookie this ones for you...

Triple Chocolate Cherry Christmas Cookies

• 1/2 cup (1 stick) unsalted butter
• 4 ounces unsweetened chocolate, chopped (you substitute semisweet chocolate chips for both)
  
• 4 ounces semisweet chocolate, chopped
• 1 cup packed light brown sugar
• 1 1/2 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs
• 2 tablespoons buttermilk or Egg Nog
  
• 1 cup all-purpose flour
• 1/2 cup natural cocoa powder, such as Hershey's or Scharffen Berger
• 1 tsp ground cinnamon
• 1/2 tsp salt
  
• 11 oz (1 bag) white chocolate chips
• 1 cup dried cherries. optional
  
• 1 cup Grand Marnier
  

Preheat oven to 325 degrees

In a small sauce pan warm the Grand Marnier and soak the cherries drain when ready to add to mixture.

Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)

Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.

In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chips and grand marnier soaked cherries, if using.

Drop the batter in heaping tablespoons onto baking sheets--a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.