Wednesday, May 16, 2012

C's Cookies

C’s Cookies
 [Cherry - Chocolate Chip - Cornmeal] (adapted from David Lebovitz)

I love it when I go to the kitchen, open up my pantry, look around and think ……

 “What am I going to create tonight?” 

That is exactly how this recipe started.

I had Cornmeal - left over from a previous cornbread recipe, Dried Cherries I had bought to make bread pudding, and Chocolate Chips - which are always in my pantry, since you never know when a chocolate chip cookie craving will strike J.   Add a nice fresh orange from a local grove and POOF, you’ve got magic. 

This recipe actually came together very easily and the results were delicious!  The basic cookie is like an Italian Zaletti - a cornmeal or polenta cookie.   My 3 C’s Cookie is perfect with a cup of coffee or a nice glass of milk.  Cherry, chocolate and orange are just made to go together.  The texture is hardy and the flavors complement each other perfectly.   You might not have all these ingredients readily available in your pantry, but I encourage you to pick them up and give this recipe a try.   I love when I can recommend a recipe I personally really enjoy.  Give my new creation a try and let me know what you think. 

Happy cooking everyone!

3 C’s Cookies

*note:  Plan ahead, dough is refrigerated overnight*


½ cup chopped dried cherries

½  cup chopped semi- sweet chocolate chips

1 tablespoon orange zest

2 tablespoons flour

½ cup plus 2 tablespoons sweet cream butter (softened)

½ cup plus 3 tablespoons sugar

3 medium eggs (or two Large eggs)

1 ½ all purpose flour

1 cup yellow cornmeal

2 tablespoons baking soda

¼ cup Turbinado sugar (optional)
Plastic wrap

*note:  Plan ahead, dough is refrigerated overnight*

1.       Chop the dried cherries and chocolate chips. Put into small bowl

2.       Zest one large orange, adding to the bowl with cherries and chocolate chips.

3.       Add 2 tablespoons of flour to the bowl.  Toss the cherries, chocolate chips and orange zest with the flour until the zest is completely coated. Set aside.

4.       In a large bowl, cream the butter with a hand mixer.   Add the sugar and mix for about 1 to  2 minutes.

5.       Add eggs to butter mixture, one at a time. Mix until all is well incorporated.

6.       In a medium size bowl, combine flour, cornmeal and baking soda.  Using a whisk, stir all these ingredients together until they are combined.

7.       Gradually add the flour mixture into the butter mixture with your hand mixer on low.   Mix until all ingredients are combined.

8.       Stir the cherry/chocolate/orange mixture into the cookie dough.

9.       Cut out a 12-inch piece of plastic wrap and lay on your counter

10.   Taking the dough, mold dough into a 4 inch width by 7 inch length log and lay on the plastic wrap.   Cover the dough with the plastic wrap completely.

11.   Refrigerate dough overnight.

12.   Remove dough from refrigerator. Using a large spoon, cut off 1 ½ inch pieces of dough from the log.  Roll each piece into a ball. Using a large drinking glass, press down to form a disk about ¼ inch thick.

13.   Place disks on a greased cookie sheet.  Leave 2 inches between each cookie.

14.   Sprinkle each cookie with the Turbinado sugar.

15.   Bake for 12 minutes at 325 degrees.  Cookies will be golden brown and firm in the middle.

16.   Remove cookies from tray and place on a rack to cool.

17.   Enjoy!!!


  1. I like this kind of delicious magic! YUM!

  2. Hello The Café Sucré Farine!
    thank you for the comment. These really are great cookies, i hope you give them a try. - Yvonne from LiveBAKELOVE