Note to self: Next time I make chocolate chip cookies, make sure my two year old doesn’t actually see the bag of chocolate chips. Do you have any idea how hard it is to explain to a toddler that you need those chocolate chips to make cookies that you will give to her later? That’s a concept that goes right over her head. She just wants the chocolate chips now. Right now.
I understand. I don’t even think Papa Bear knows this but when I was pregnant, I would buy bags of chocolate chips and eat them like grapes. Just pop them in my mouth a half a bag at a time. Don’t judge. I was pregnant.
Of course I gave Baby Bear a tiny bowl of chocolate as I made the cookies but I had to speed through the process because she kept coming back for more. I’ve never made cookies that fast before in my life. They were delicious, though. I would even venture to say absolutely scrumptious. I used this recipe from good ole Martha but took half of the butter and browned it (I actually still have her October 2003 magazine where this recipe appeared as part of my well-curated collection of Martha Stewart Living and Domino magazines). Then I added dark cherries to the party and what resulted was amazing. The brown butter added such flavor to the cookies and the cherries added a slight tartness that worked well with the sweetness from the chocolate.
My original goal was to make ice cream sandwiches but even though the cookies were completely cooled, the ice cream began to melt as soon as I started to make one. I was forced to eat it immediately. I’m sorry you couldn’t see a pretty picture of a chocolate chip dark cherry cookie with caramel ice cream sandwich but I’m not sorry I had to eat it. Not. One. Bit.
I will definitely be making these cookies again. Except next time, I’ll get an extra bag of chocolate chips designated solely for snacking.