Get the Recipe:
Double Dark Chocolate Cherry Cookies
These double dark chocolate cherry cookies are so chewy and rich. A must for chocolate lovers!
Ingredients
- 1 cup (120 g) all-purpose flour
- 3/4 cup (64 g) Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup (113 g) unsalted butter, softened
- 2/3 cup (133 g) granulated sugar
- 1/4 cup (50 g) firmly packed dark brown sugar
- 1 large egg
- 1/4 teaspoon vanilla extract
- 3/4 cup (127 g) semisweet chocolate chips
- 1/3 cup (23 g) dried sour cherries
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Instructions
- Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Using an electric mixer, beat the butter, granulated sugar, and brown sugar about 3 minutes or until fluffy. Add the egg and mix well. Stir in the vanilla.
- Reduce mixer speed to low and add the flour mixture in three portions, mixing each just until incorporated. Stir in the chocolate chips and cherries. Refrigerate the dough for a few hours until firm.
- Place the dough on a clean work surface and divide in half. Roll out into logs about 12 inches long and 1 & 1/4 inches in diameter. Refrigerate for about an hour. (Dough can be frozen for a month if wrapped well in plastic wrap and aluminum foil.)
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Cut the dough into 1-inch slices. Place the cookies 1 & 1/2 inches apart on the prepared baking sheets.
- Bake (one pan at a time) for about 15 minutes, or until the cookies look just baked. Do not over-bake.
- Cool the cookies on the pans on a wire rack for 5 minutes. Then transfer the cookies from the pan directly to a wire rack to cool completely.
Notes
- Recipe was adapted from The Sweet Melissa Baking Book.
- To store. Store double dark chocolate cherry cookies in an airtight container at room temperature for 3 to 5 days.
- Freezing baked cookies. You can freeze baked cherry cookies for up to 3 months in an airtight container or freezer bag. Thaw them at room temperature, or warm them up in the microwave.
- Freezing unbaked cookies. Alternatively, the unbaked dough can be frozen for a month if wrapped well in plastic wrap and aluminum foil. It can be frozen in a log, or you can freeze the dough after slicing it so you can bake just a cookie or two to satisfying a craving. Simply add a few additional minutes to the original baking time.
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