Chocolate and cherry simply belong together and these cookies are all the proof we need. They are phenomenal bites of chewy deep chocolate with bursts of flavor from dried cherries. Seriously, the best!
We’ve talked about the mixing method a lot here on the blog. This one is no different than the others. Beating the butter and sugar together aerates the butter. After it’s light and fluffy, we add eggs and vanilla and beat again until these are fully incorporated. Finally, the dry ingredients are added and mixed just until combined. Mixing too much will build up the gluten and cause your cookies to be tough.
Pay close attention to these while they are baking, too. Their dark chocolate color makes is more difficult to see when they are done. They will be firm to the touch on the edges and no longer look wet in the middle. When you press the middle, it will no longer feel like cookie dough and will spring back slightly.
Essential Cookie Tools
There are some tools that will help the cookie-making process and we highly recommend them! Here’s a short list of some tools we can’t live without.
- Cookie Scoop – Using a scoop helps keep your cookies perfectly consistent so they bake evenly. It’s also a lot faster and easier than using a spoon or measuring cup. For these cookies, we recommend a #60 scoop for a tablespoon-sized ball of dough.
- Stand Mixer – A Kitchenaid stand mixer will last a lifetime and make so many kitchen tasks easier. It is well worth the investment!
- Silicone Spatula – Inexpensive and useful for so many things, especially getting those last little bits of cookie dough out of the bowl. It’s completely up to you if those last bits make it to your baking sheet or end up as your snack!
- Kitchen Scale – Essential for accuracy in baking, a kitchen scale will save you many headaches and some clean-up, too!
- Quality Baking Sheet – Another item that will serve you in so many ways and is worth every single penny. A quality sheet pan that won’t warp is the gift that keeps giving!
Let’s Eat Cookies!
There’s no doubt that cookies hold a special place in life, especially as we cruise into the holiday season. Why not try them all?
- Dark Chocolate Pecan Cookies
- Triple Chocolate Chip Cookies
- Soft Cinnamon Almond Cookies
- Soft Pumpkin Cookies
- Gluten Free Almond Caramel Cookies
- Strawberry Marshmallow Cookies
- Grandpa’s Oatmeal Cookies
- Banana Blueberry Cookies
- Outstanding Sweet and Salty Cookies
Chocolate Cherry Cookies
- 2-2/3 ounces (1/3 cup) unsalted butter, at room temperature
- 3-3/4 ounces (1/2 cup packed) brown sugar
- 2-1/3 ounces (1/3 cup) granulated sugar
- 1/2 teaspoon espresso powder
- 1 large egg
- 1-1/2 teaspoon vanilla
- 5 ounces (1-1/4 cup) all purpose flour
- 1 ounce (1/4 cup) Dutch-processed cocoa powder (like Hershey’s Special Dark)
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon baking soda
- 3-1/2 ounces (2/3 cup) dried cherries coarsely chopped
- 4 ounces (2/3 cup) dark chocolate chips
- Prep: Preheat your oven to 375 degrees F. Prepare a cookie sheet by lining it with parchment paper.
- Mix: In a large bowl or the bowl of a stand mixer using the paddle attachment, beat the butter, sugars, and espresso powder together on medium-low speed until light in color and fluffy (about 4 minutes). Beat in the egg and vanilla until smooth.In a separate medium bowl, whisk together the flour, cocoa powder, salt, and baking soda. Add this into your batter and mix on low speed until the flour mixture is just incorporated, being careful not to overmix the dough. Stir in the cherries and chocolate chips.
- Bake: Place tablespoon-sized balls of dough 2 inches apart on your prepared cookie sheet. Bake for 9-10 minutes or until fully set. The cookies will be firm at the edges and will no longer look wet in the center. When pressed lightly in the center, the cookies should no longer feel doughy. When done, cool for 2 minutes on the cookie sheet, then remove to a wire rack to cool completely.
- A #60 scoop will give you a tablespoon-sized ball of dough and will make scooping your cookies fast and easy!
- Store your completely cool cookies in an airtight container at room temperature for up to a week or freeze them for up to 3 months.