They’re the easiest cookies in the world – and some of the best, too. Wowzers, these cookies are great. I don’t know when I began making them, or recall where I learned the method. What I do know is that ever since the first time, these have been a standard in my house. Our most fought-over cookie. The ones we can’t keep in the jar, but who cares, because they’re so easy to make!
I have called them “Gotta Have Some Now” cookies because they’re the fastest chocolate delivery baked good ever. But I think I’ll call ’em like they are: Chocolate Cherry Wonders.
- 1 box brownie mix (use what’s on sale, I like Duncan Hines dark chewy fudge, 19 oz size)
- 1 stick (1/4 lb) unsalted butter
- 2 eggs
- 1 tsp vanilla
- 1 c dried cherries
Preheat oven to 350˚.
In a microwave-safe mixing bowl, melt the butter (I zap it on med-high for about a minute, your melting time may vary. Don’t let it splatter!) Dump the brownie mix on top of the melted butter, then the eggs and vanilla. Mix well, being careful not to let the raw egg get cooked by any hot butter. Stir in the dried cherries.
Drop by tablespoonfuls onto a parchment lined baking sheet (I hate greasing pans.) Bake 10-12 minutes, until the cookies look cooked: their tops will have the characteristic crackled top shown in the photo above.
Slide the parchment paper onto a rack, and let cool on the parchment at least 10 minutes – if you try to take them off too soon, they lose their shape.
I’ve never tested how long they keep. Makes 2 1/2 – 3 dozen, and they’ve never made it to 5 days in this house.