Dark Cherry Mocha Cream Cookies, with a Little Inspiration from Starbucks and Momofuku Milk Bar

These cookies were inspired by Starbucks' new "Springtime" coffee, Dark Cherry Mocha, and Momofuku Milk Bar's Blueberry Cream Cookie.

Starbucks claims "the very embodiment of springtime bloomed in their coffee mugs" when they combined freshly brewed espresso, bittersweet chocolate sauce, the flavor of dark sweet cherries, and steamed milk, topped with sweetened whipped cream and chocolate curls.

I'm not sure how a steamy mug of Dark Cherry Mocha embodies Spring, since the peak season for cherries is summer, but I love the flavor combination of dark chocolate and cherries.

After our recent, addictive batch of Momofuku's Compost Cookies, we have been contemplating a batch of Momofuku's Blueberry Cream Cookies. Blueberries and cream sounded good, but cherries, dark chocolate, espresso, and cream, sounded better.

Dark Cherry Mocha Cream Cookies
Inspired by Starbucks' Dark Cherry Mocha and Momofuku Milk Bar’s Blueberry Cream Cookies (modified from recipe, here)
(Makes about 18 cookies)

First, make the Milk Crumbs:

Milk Crumbs

Preheat oven to 225ºF. Line a baking sheet with parchment paper; set aside.

1/4 cup plus 1 Tablespoon nonfat milk powder
2 Tablespoons all-purpose flour
1 Tablespoon espresso powder
1 Tablespoon cornstarch
1 1/2 teaspoons sugar
1/8 teaspoon salt
1 1/2 Tablespoons unsalted butter, melted
3 oz. bittersweet chocolate, melted

In a medium bowl, whisk together the flour, espresso powder, cornstarch, sugar, salt and 2 Tablespoons plus 1 1/2 teaspoons milk powder. Stir in melted butter until well combined.

Spread mixture on prepared baking sheet and transfer to oven. Bake until dried and crumbly, 8 to 10 minutes.

Remove milk crumble from oven and let cool completely.

Transfer milk crumble to a large bowl and fold in remaining milk powder and melted bittersweet chocolate.  Set aside.

Cookie Dough

2 1/2 cups all-purpose flour
1 Tablespoon espresso powder
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 teaspoons salt
1 cup unsalted butter
1/2 cup plus 2 Tablespoons granulated sugar
1/2 cup 2 Tablespoons light-brown sugar
1/4 cup light corn syrup
1 large egg
1 cup dried cherries
1/2 cup plus 1/3 cup
Milk Crumbs (from recipe below)

In a large bowl, mix together flour, espresso powder, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, sugars, and corn syrup until well combined. Add egg and mix until well combined.

Add flour mixture and mix until well combined. Add cherries and Milk Crumbs and mix until well combined.

Using an ice cream scoop about 2 1/8 inches in diameter, scoop dough into balls and place about 2 inches apart on baking sheets lined with parchment paper or silicone baking mats.

Preheat oven to 375ºF. Transfer baking sheets to refrigerator until dough is chilled, about 15 minutes. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown, about 15 minutes. Transfer cookies to a wire rack to cool.

I made these cookies for Pammy, for her birthday this week.  They didn't all fit in this pretty, blue, serving dish (which I hope will go nicely in her darling beach cottage), so I was forced to eat a few of the extras.

Unfortunately, I also had to eat the one garnished with whipped cream and chocolate shavings.

I think Starbucks should hire me to create cookies inspired by their coffee drinks.

My Diver-dog also celebrated his birthday this week! Pammy is Diver's Fairy-Dog-Mother...

Our Diver boy has grown a little over the past three years...

Three days old, and only a few pounds...

And now, three years old, at 150 lbs!

Happy Birthday, Pammy, and Diver-dog!