I made these cookies for our trip to New York last year. It’s a much raved-about chocolate chip cookie from Ovenly, the venerable bakery in Brooklyn. I found the recipe on Vogue and it seemed fitting that we’d snack on them on our flight east.
I made a few modifications; I subbed a cup of regular flour with buckwheat (flour), added dried sour cherries and tossed in some hand-chopped (non-dairy) milk chocolate.
It’s one of my best cookie experiments so far. Of course, it helps to start with a good base; the buckwheat flour tacks on a rustic texture, the cookies are softer with a subtly nutty almost toasty flavour.
I should probably mention here that the dough requires overnight refrigeration – this isn’t one of those cookies you make in the spur of the moment. It requires a bit of resting time in the fridge to allow the wet ingredients to fully hydrate the dry ingredients – a technique bakers employ for a richer and flavourful cookie.
I love the cherry and chocolate combination too; you hit these chunky, chocolatey and juicy pockets that take the cookies to an entirely different level of deliciousness.
Loaded with chocolate and dried cherries, these sweet and salty cookies are soft and chewy with buttery crisp edges.
On the plane to New York, a red-eye, I slept through the first half of the trip. I made friends with the guy sitting next to me; he was visiting his son, who was finishing his undergrad at Tisch.
When the first rays of sun peeked through the horizon, we had coffee with the cookies and ended up chatting for the rest of the trip, mostly about the son’s antics, even when he complained, you could tell from his eyes that he was incredibly proud of his son. The cookies, he said were perfect.
There’s something heartening about sharing homemade cookies with a stranger thousands of feet in the clouds in a cramped plane, and watching the sunrise and the anticipation of getting to our destinations.
Of course, these salted chocolate chip cherry cookies aren’t just when you’re up in the air, they’re great anytime and anywhere.
- 1 cup all-purpose flour
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips/chunks (dark or milk chocolate)
- 1/3 cup dried sour cherries, or other dried fruit
- 1 cup light brown sugar
- 1/2 cup safflower oil, or other vegetable oil
- 1/4 cup almond milk, or other plant-based milk
- 2 tablespoons applesauce
- 1 tablespoon vanilla extract
- Flaky sea salt, for garnish
- Combine flours, baking powder, baking soda and salt in a large bowl, whisk to combine
- Add chocolate chips and cherries, mix to coat and combine
- Add sugar, oil, almond milk, applesauce and vanilla extract together in another bowl
- Whisk together briskly until well combined and smooth
- Pour sugar mixture over flour mixture and stir with a spatula until well incorporated and dough comes together. Do not overmix
- Cover dough in plastic wrap and refrigerate for at least 6 hours and up to 24 hours
- When ready to bake, preheat oven to 350 degrees F. and line a rimmed baking sheet with parchment paper
- Using a large spoon or ice cream scoop, spoon rounded spoonfuls (scoopfuls) of dough onto prepared baking sheet spacing them about 11/2-inches apart
- Slightly flatten cookies with the back of the spoon or a measuring cup
- Sprinkle cookies with sea salt and freeze for 10 minutes
- Bake cookies for 12 – 13 minutes, rotating sheets halfway through, until edges are just golden brown
- Let them cool slightly on baking sheets before transferring them to a wire rack to cool completely
[Tweet “Chocolate and cherry loaded sweet and salty #cookies, soft center with crisp buttery edges! #vegan”]