Monday , January 15 2018
Home / Best Cookies / Chocolate Chip Cherry Mandelbrot

Chocolate Chip Cherry Mandelbrot

Chocolate Chip Cherry MandelbrotMy four-year-old daughter loves chocolate chip cookies very much. My daughter’s fourth birthday is at the end of this month so we all prepare to hold her birthday party. She said she would invite some her lovely friends who are children next door. I took a plan to make wonderful chocolate cookies for upcoming party but I wanted to make something special. I began to spend my free time on looking for an easy and unique recipe, which can bring my child a surprise. I read a variety of cookbooks, took part in cooking forums and compiled the best food blogs for good recipes. I also bought many “to-make-cookie” ingredients such as all-purpose flour (or cake flour), unsalted butter, light brown sugar, baking soda, chocolate chips, etc. I tried a lot different types but I had not satisfied with them. I needed a special flavor and a new expression. I encountered a delicious recipe for chocolate cookies, with pecans, caramel and chocolate chips. I loved it at first sight. It looks like a tiny turtle, very interesting and cute. I thought that this would attract to children immediately as they always like small pets. These ingredients are very usual and the performance is quite simple. Do not worry if you see long instructions, the most important thing is to follow it exactly because it provides basic and detailed guides for successful cookies. The first time I made this type of cookies and they came out very odd and crumbly. I felt a bit depressed but I did not want to give it up. The next time I had read recipe for many times before I made it slowly and carefully. When I took them from the oven, I was quite nervous.  Finally, I had perfect cookies like as cute turtles covering a layer of caramel and smelling vanilla. Now, I am ready to make those pretty-pretty chocolate chip cookies for my daughter’s birthday. I am glad I found this wonderful recipe. With the recipe below, you will have a kind of delicious cookie to serve your family this weekend.

Featuring the luscious combination of dark chocolate and cherries, these cookies look like biscotti, but are softer and richer because of the added butter. Like biscotti, they are shaped in a log, baked, sliced, and bake again.


  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 3/4 granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/3 cup miniature semisweet chocolate morsels
  • 1/3 cup slivered almonds
  • 1/3 cup dried sour cherries, chopped


  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon

First, preheat oven to 350F. Line a cookie sheet with parchment paper.

Next, whisk flour and baking powder together in a medium-size bowl.

Then, in a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes, and scraping down bowl once and twice. Beat in vanilla, then eggs, scraping down bowl. Add about one-third of flour mixture and mix on low speed. Gradually add remaining flour mixture, mixing just until blended. Stir in chocolate morsels, nuts and cherries. Prepare topping by stirring together sugar and cinnamon, set aside.

After that, using wel-floured hands, divide dough in half and shape each piece by hand directly on cookie sheet into long, flat logs about 2 inches wide and 13 inches long.

Bake until slightly puffed, dry to touch, and light golden brown around edges and over top, about 30 minutes, bottoms will be an even medium brown. Remove from oven and let cool 2 minutes by setting sheet on rack.

Finally, gently remove each log from the pan and place on a cutting board. Diagonally cut mandelbrot into 3/4 inch thick slices, making cookies about 4 inches long. Place slices back on sheet, broad cut side down, spacing about 1/8 inch apart if you can. They might be touching, which is okay. The sheet will be crowded, but they will fit. Sprinkle with half the cinnamon sugar. Bake 5 minutes, flip them over, sprinkle with remaining cinnamon sugar, and bake until dry on surface but still a little soft if pressed, about 5 minutes more. Slide parchment onto racks to cool cookies completely.

Chocolate Chip Cherry Mandelbrot

Top books

About huydam

Check Also

Cinnamon buns

You can make this dough up to five weeks ahead and freeze it. Let it …

Leave a Reply

Your email address will not be published. Required fields are marked *