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Baking| Chocolate Chip & Tart Cherry Cookies … Enjoying SRC in HKG!

Deeba @ PAB

“Baking chocolate-chip cookies – an act that makes all seem right with the world….”
Dorie Greenspan on Twitter

I’m back!! Just got in from Sydney 2 days ago, and am left wondering why good times fly by so quick. Had an absolutely wonderful time Down Under, a vacation we have come to look forward to. En route, we took a 3 day break in Hong Kong, thoroughly enjoying the the geographical diversity and amazing views it offers! It’s a place we never tire of …We enjoyed these cookies in Hong Kong, happily munched with leisurely cups of morning coffee… who would have thought! Made them for The Secret Recipe Club a day before we flew out, a great pick from Bizzy B Bakes, the blog I was partnered with this month.  Bizzy B’s baking blog is full of infectious enthusiasm. She’s a huge fan of Dorie Greenspan, and does mainly gluten free recipes. {I’m late posting as life hit me full in the face the minute we got back.} From a very cool Sydney to a very HOT / 40C in Delhi {and 77% humidity}, I hit reality pretty soon. There are suitcases to be unpacked, laundry to be done, the kids are incessantly whining for a pup ASAP, school projects await completion, pictures need editing, mails lie unanswered … and a hungry blog stares at me!

It’s June with Bizzy B Bakes, my secret partner for the month @ The Secret Recipe Club, the brainchild of the very talented & sweet Amanda of Amanda’s Cookin’. The idea behind the club – Each month you are “assigned” a participating food blogger to make a recipe from. It’s a secret, so don’t tell them you are making something from their blog! Click on the link if you want to join the fun!!

As Chef Bizzy B said of the Cranberry, Pecan and White Chocolate Cookies … “First, I thought that this unusual combination would not go together but they did mesh beautifully and I have a new cookie to add to my repertoire. The richness of the flavors blended together is just right. I love the softness of the cranberry in contrast with the harder pecans and chocolate – I love chocolate.” I used tart dried cherries instead of cranberries, and dark chocolate chips instead of white chocolate.The recipe was indeed SIMPLE, a one bowl wonder!About Hong Kong … what’s not to love about this beautiful spot on Earth which has so much on offer. Thanks to the hub visiting Hkg often , we were leaping off ferries, trams and the MTR like we’d been here forever. It’s a network beautifully connected and easy to use. We’ve done the Peak often in the past, but the lad wanted to once again, so we chugged up the steep slopes in the Peak Tram to alight to breath taking views of the city, harbour etc.The harbour was crossed umpteen times, the iconic Star Ferry carried us from end to end offering us great views of the harbour all around. Raced and caught the Symphony of Lights just in time. We felt the pulse of Hong Kong … from contrasting landscapes of steep mountains with dense greenery to bays, beaches and rivers, from high rise buildings to the busy, bustling lanes of Stanley Market etc … fun!

[print_this]Recipe: Chocolate Chip & Tart Cherry Cookies

Summary: The richness of the flavors blended together is just right. The softness of the tart cherries in contrast with the harder dark chocolate wins you over.

Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients:

  • 1 cup flour
  • 1/2 cup oats
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 cup dried tart cherries
  • 1/2 cup dark chocolate chips

Method:

  1. Preheat oven to 180C.
  2. Beat butter in a large mixing bowl until fluffy, about 2-3 minutes.
  3. Add sugar and beat until blended.
  4. Beat in egg, then add vanilla and mix.
  5. Add dry ingredients and mix well until blended.
  6. Using a sturdy wooden spoon, dried tart cherries, chocolate chips and nuts, mixing in until well blended.
  7. Drop tbsps of cookie batter on a lightly greased baking sheet, flattening slightly with a fork if desired.
  8. Bake cookies until just golden, checking after 12 minutes.

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