I know what you’re thinking. You’re thinking you don’t need another chocolate chip cookie recipe. But you’re wrong. Because not only is this cookie delicious and different than most of your chocolate chip cookie recipes, this one doesn’t have to be a chocolate chip cookie.
This recipe is based off of a recipe we made all the time as kids. We always had homemade cookies in our school lunch. Always. (My mom is the best. 🙂 ). The oatmeal chocolate chips cookies were a regular and a favorite. I was thinking about them the other day, and I thought they might be improved with a bit of coffee. (I was right). I made a few other changes (took out one egg white, used all brown sugar, melted the butter) to make them even chewier. Also a good idea.
But as I said, these don’t have to be chocolate chip cookies. In fact, the original recipe called for either chocolate chips OR shredded coconut. You could absolutely make that substitution here. Or add chopped nuts. Or dried fruit (you know, like raisins, if you’re in to that kind of thing). Or any combination of the above. The coffee is not an overwhelming flavor, but it really does add an interesting element to the cookie. Yes, you can leave it out. Or, if you want a real coffee punch, use up to twice the amount I’ve called for.
One thing you shouldn’t do is skip the chilling the dough step. Especially when using the melted butter, you really need to chill the dough to get a thicker, chewy cookie. Unless you want a thinner, crispier cookie. In which case, you should bake these as soon as they are mixed. (But seriously, why would you want that??) Whatever way you make these, you should definitely make them soon. I was informed that these are “husband approved”, and that I didn’t need to bring these in to the office to share. (Sorry guys!) 🙂
Hi everyone! I have something really exciting to share with you today! Oh – and I made you Cherry Chocolate Chip Sweet Rolls. 🙂
So I’ve been back down in Oklahoma, but this time I’ve been in Ponca City, which just happens to be the next town over from Pawhuska. Now, if you read many food blogs, or watch Food Network, you may recognize that name. That’s because it’s where Pioneer Woman lives, and where her Mercantile is located. Well, I was fortunate enough to get to go visit the Mercantile and eat dinner there! The store is really amazing, and the food was fantastic. I bought a cookbook and a few bowls, and then spent too much money at the bakery. 🙂 And dinner was worth the wait (the line was out the door when we first got there!). I had the grilled cheese, and others I went with tried the ribeye reuben, the chicken fried steak, and the fried chicken sandwich. They are all highly recommended by us!
That was exciting enough, but what made the day even better was that the lodge, the guesthouse on their ranch where Ree films her Food Network show, was open for tours that day, and I managed to get there just before they closed! It was really cool to visit both her “studio” and the Mercantile. The Pioneer Woman is one of the most successful and well-known food blogs, so for a new blogger it was a real treat. I definitely recommend stopping at the Mercantile if you ever find yourself anywhere near Pawhuska!
Anyway, let’s get back to these sweet rolls. They are somewhat inspired by Pioneer Woman, since I tried her cinnamon rolls at the bakery (too die for!!), and in the cookbook I bought she has a recipe for Raspberry Cream Cheese Sweet Rolls. I was really craving some kind of sweet roll, and with Valentine’s day coming up, chocolate and cherry seemed to be an appropriate combination. 🙂
These start with a cherry curd, which is really simple to make. You just need frozen cherries, sugar, butter, egg yolks, and corn starch. The recipe makes about 2 cups, and you only need 1/2 cup for this recipe, so there is plenty left over. Spread it on toast, biscuits, pancakes, ice cream, pork chops….well, pretty much anything! You can also substitute any frozen berries in this recipe, and it would be just as delicious.
The filling is just the curd and chocolate chips, but there is so much room for adjustments! Prefer lemon curd? Go for it. Or want them even faster? Use a store-bought jam. Leave out the chocolate chips, or change up the flavor (white chocolate with the lemon curd would be perfect). Add nuts with the chips or in place of them. The possibilities are endless!
This recipe is scaled to make 6 rolls, but can easily be doubled to make a dozen in a 9×13-inch pan.
Oh, and did I mention these come together in about an hour, if you already have the curd made? That’s right – you are only an hour away from warm, chocolatey, sweet-tart cherry sweet rolls!
Combine 1 cup flour and the yeast in a large bowl, or the bowl of a stand mixer.
Combine milk, water, sugar, oil, and salt in a microwave safe bowl. Microwave for 30 seconds at a time, stirring after each, until mixture is slightly warm, about 1 minute.
Add the milk mixture to the flour and yeast along with the egg yolk. Beat with an electric mixer, or by hand, for 30 seconds or until combined. Scrape bowl, and beat at medium speed for 3 minutes.
Either by hand or with a dough hook, add in the second cup of flour and mix until a soft dough forms. Knead, by hand or with the dough hook, for 3 to 5 minutes, adding up to an additional 1/4 cup of flour, until dough is smooth and elastic. It will be a very soft dough, and should be very slightly sticky. Cover and let rest for 10 minutes.
Turn dough out onto a lightly floured surface and roll into a 7x12-inch rectangle. Spread cherry curd over dough, then sprinkle with chocolate chips. Beginning from the short (7-inch) side, roll up jelly-roll style. (If doubling, roll a 14x12-inch rectangle and roll from the long side.)
Slice into 6 rolls and place, cut side up, into a greased 8-inch square pan. Cover and let rise until nearly doubled, about 20 minutes.
Bake in a 375-degree F oven for 15 to 20 minutes or until golden brown. Cool slightly before topping with the powdered sugar glaze and serving. Store, covered, at room temperature for 2 to 3 days.