This BiBi Bakery staple is a double chocolate cookie studded with barberries – sweet tangy perfection! Barberries are a small tart berry used predominately in savory food across Iran, but these chocolatey cookies pop with the addition of these small, flavorful berries. Don’t shy away from trying this recipe because you have to chill the dough. The resting time allows the dough to hydrate, giving you a cookie with an irresistibly crispy outside and decadent brownie like inside. Nooshe jân! Jaan Nooshe! شون ناج

Chocolate Barberry Cookies

Category

Category name

Serves

Makes about 2 dozen cookies

Ingredients

  • 1 cup plus 2 tablespoons (145 grams) all-purpose flour
  • ⅓ cup (75 grams) cocoa powder
  • 1 teaspoon (6 grams) kosher salt
  • ½ teaspoon (2 grams) baking powder
  • ½ teaspoon (2 grams) baking soda
  • ⅔ cup (141 grams) unsalted butter, at room temperature
  • ⅔ cup (150 grams) light brown sugar
  • ⅔ cup (133 grams) granulated sugar
  • 2 large eggs
  • 2 teaspoons (10 grams) vanilla extract
  • 12 ounces (340 grams) chocolate, chopped or chocolate chunks
  • 2 ounces (65 grams) barberries (see Notes on Barberries)

Method

  1. In a bowl, sift together the flour, cocoa powder, salt, baking powder, and baking soda.
  2. In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, cream the butter, brown sugar, and granulated sugar together starting on low speed and increasing to medium speed, until light and fluffy. Scrape the sides and bottom of the bowl and add the eggs and vanilla starting on low and increasing to medium mix until combined. Scrape down the bowl again. Add the flour-cocoa mixture and pulse the machine in short bursts until the mixture is just coming together and the risk of clouds of cocoa are gone. Increase the speed to medium and mix until incorporated. Scrape down the bowl, add the chocolate, and mix. Add the barberries and mix very briefly, until evenly distributed. Cover and chill the dough overnight or preferably for 24 hours.
  3. Position oven racks in the middle of the oven and preheat to 350°F. Line baking sheets with parchment paper or a silicone baking mat.
  4. Using a 4-ounce ice cream scoop, portion the dough (about 60 grams). Using your hands (with gloves if you have them because it is a sticky dough), roll each scoop into a ball, flatten into a disc, and shape into a puck. Arrange the pucks 3-inches apart on the baking sheet. Bake until set, 18 to 20 minutes.
  5. Transfer to wire cooling racks. Let the cookies cool on the baking sheets for 5 minutes before moving them to the racks to cool completely.
  6. Store in an airtight container for up to 5 days if they last that long!