Skip to main content

Chocolate Cherry Cookies

For those of you who adore the mouthwatering duo of cherries and chocolate found in Black Forest cakes, you're going to love my cookie version of this combination.  Superb for the moments when one has to have a chocolate cookie, the decadent treats below are certainly going to hit the spot.  Don't you feel as if cookies and milk are a natural pairing that many of us never outgrow?  But whether you are a dunker or not (I'm not!), a cold glass of milk (skim, soy, rice, almond or whatever you like) is just the thing to have with a giant chocolate cherry cookie.  

Chocolate Cherry Cookies & Milk

The dough itself is enriched with the finest cocoa powder from Valrhona, which gives each cookie its dark color and deep chocolate flavor.  If you can find this French cocoa powder wherever you happen to shop, use it.  However, any good-quality, dutch-process cocoa powder will work wonderfully in my recipe.  A generous helping of plump dried cherries gets added to the dough along with your favorite type of chocolate chips.  Oh yes!  Chocolaty.  Absolutely satisfying.  Easy to make.  These are all of the things that will make you a fan of chocolate cherry cookies.  Bake some the next time you get those cravings for chocolate, which in my estimation will be! 

Chocolate Cherry Cookie Ingredients
  • 2 cups {270 g.} all purpose flour
  • 2/3 cup {60 g.} dutch-process cocoa powder
  • 1 teaspoon {5 ml.} baking powder
  • 1/2 teaspoon {2.5 ml.} fine sea salt
  • 2 sticks or 16 tablespoons {226 g.} unsalted butter, room temperature
  • 1 1/3 cups {270 g.} granulated sugar
  • 2/3 cup {140 g.} packed light brown sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons { 7.5 ml.} pure vanilla extract
  • 1 cup {125 g.} dried cherries (or dried cranberries)
  • 1 cup {170 g.} chocolate chips (semisweet or bittersweet)
Equipment: baking sheets lined with parchment or silpats
Yield: approximately 2 baker's dozen ~ 26 cookies

Center oven racks.
Preheat oven to 350° F (177°C)

Cocoa powder is notorious for clumping.  The left bowl shows you Valrhona cocoa powder straight out of the container.  Before adding it to your recipe you really should sift it.  

In a medium bowl, sift the flour, cocoa powder, baking powder and fine sea salt through a fine mesh sieve.  That bit of cocoa that sits in little clumps on your sieve should be pushed through.  Stir to combine the dry ingredients evenly.  Keep them at the ready.

In the bowl of your mixer fitted with the paddle attachment, cream the butter on medium speed until creamy and light, about 1 minute.  Stop & scrape down the bowl and paddle, then add the granulated sugar & packed light brown sugar.  Beat on medium-high speed until lightened and creamy, about 3-4 minutes.  Scrape down the bowl and paddle at least once during this process.  Add the eggs one at a time and beat well between each addition; about 30 seconds per egg.  Beat in the vanilla extract.

Stop the machine and scrape down the bowl and paddle.  On low speed add the sifted dry ingredients and beat until combined.

Add the dried cherries and chocolate chips and mix on low speed until combined.  You can also add the cherries and chocolate chips by hand and mix them with a large spatula if you don't want the machine to do it.

Give the dough a good stir and make sure the ingredients are evenly distributed.

Using a 2" {5 cm} ice cream scoop, portion out the cookies onto your prepared baking sheets.  Give each cookie about 3" (about 8 cm) of space in between.  I recommend that you only bake 6 cookies per sheet pan, so that they have plenty of room to spread when baking.

Put them in the oven and bake for approximately 15-17 minutes.  

Watch them closely.  Bake until the tops look set.  Continue with the remaining dough.

By the way, if you're working in a hot kitchen, I suggest portioning out the cookies onto sheets and then popping them in the fridge until you're ready for the next sheet to go into the oven.  

When they come out of the oven, let the cookies sit on the baking sheets for about 2 minutes so that they firm up.  You can then gently transfer them onto racks to cool completely.

Set out a tray of these and watch them disappear in no time.

Once baked and cooled, the cookies will keep in airtight containers for 3-4 days and will ship well to chocoholics everywhere.  Use whatever chocolate chip you happen to like or if you feel like getting a bit fancy with them, chop up a good-quality chocolate in great big chunks and add it by hand.  If for some reason you can't find dried cherries at the supermarket, substitute dried cranberries.  Make sure the dried fruits are plump and pliable though for best flavor and texture.  I have a feeling I'll be sharing these cookies with a few family members and friends very soon.  Double the recipe if you want to make several dozen of them and remember, only one per person.

I'm joking!  


Post a Comment

Thank You for Posting!

Popular posts from this blog

Antique Salt Cellars

There was a time when salt cellars played an important role on the dining table for the host or hostess.  As a result of it being such an expensive commodity several hundred years ago, salt was seen as a luxury and it was the well to do that made salt cellars quite fashionable & a status symbol for the home.  A single salt cellar usually sat at the head of the table and was passed around throughout the meal.  The closer one sat to the salt cellar, the more important one was deemed by the head of the household.  Smaller cellars that were more accessible and with an open top became a part of Victorian table settings.  Fast forward to the 20th century when salt was no longer a luxury and when anti caking agents were added to make salt free-flowing, and one begins to see salt cellars fall out of fashion.  Luckily for the collector and for those of us who like to set a table with Good Things , this can prove to be a boon. Salt cellars for the table come in silver, porcelain, cut glass

Collecting Jadeite

With its origins dating back to the 1930s, jadeite glassware began its mass production through the McKee Glass Co. in Pennsylvania. Their introduction of the Skokie green & Jade kitchenware lines ushered in our fascination with this jade color.  Glassmakers catered jadeite to the American public as an inexpensive alternative to earthenware soon after the Depression, both for the home and for its use in restaurants.  The Jeanette Glass Company and Anchor Hocking introduced their own patterns and styles, which for many collectors, produced some of the most sought after pieces.  Companies marketed this beautiful glass under the monikers of jadite , jadeite , jade glass , jad-ite , jade-ite , so however you want to spell it, let it draw you in for a closer look.  If you want a thorough history of the origins of jadeite, collectors’ pricing, patterns & shapes (don’t forget the reproductions in 2000), I highly suggest picking up the book by Joe Keller & David Ross called, Jadei

A Tour of Turkey Hill with Martha Stewart and Friends

Martha Stewart led an intimate tour of her former Westport, Connecticut home and gardens for a few of my friends this past weekend.  From the photographs I've seen of that special day, it was an experience that will be remembered for a lifetime by those who were in attendance.  As much as I regret not going to this momentous occasion, my friends were kind enough to allow me to share their amazing photographs here on the blog. Let's take a tour of Turkey Hill with Martha Stewart and a few of my friends. Without the kindness of Jeffrey Reed, Dennis Landon, Darrin David, Anthony Picozzi and Colin Eastland, this post would not be possible.  It must also be stated that the fundraising event was graciously hosted by the current owners of Turkey Hill, the Bergs. Many thanks to the Berg family for opening up the property. Turkey Hill is the Federal style home that was purchased, renovated and landscaped by Martha Stewart and her then husband, Andy, back in 1970.  It was he