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How to Make Double Chocolate Cherry Cookies
Two types of chocolate and savory cherries are used to make these rich, delectable treats.
Sam Henderson
Ingredients
- 1 cup flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup sugar
- 1/4 cup dark brown sugar, packed
- 1 egg
- 1/4 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips
- 1/3 cup dried cherries
Sift together flour, cocoa powder, baking soda and salt. Set aside.
Place butter and sugars in a mixing bowl and beat on medium speed until light and fluffy (2-3 min.). Add egg and vanilla and mix until fully combined.
With the mixer on lowest speed, slowly add dry ingredients and mix just until combined. Add chocolate and cherries and mix just until combined. Scrape down the sides of the bowl and cover dough with cling film. Refrigerate for at least 2 hours or overnight before baking.
Preheat oven to 350˚F. Line baking sheets with parchment paper. Use a medium cookie scoop to scoop out dough and place on baking sheets 1-2 inches apart. Press down the tops of the dough balls with the bottom of a glass dipped in sugar to prevent sticking. Bake for 12-15 minutes or until the edges are firm and the centers are slightly soft. Cool on the tray for 1-2 minutes before transferring to a wire rack to cool completely.
