I couldn’t decide what to make for this post, I figured I should make something chocolaty, first of all because I’m a self-diagnosed chocoholic and second of all because I haven’t posted anything chocolate yet (red velvet doesn’t really count in my book and pretzels out of a bag aren’t baking)! But what to make?! It came down to either cookies or brownies with the final verdict being cookies because we have had a brownie frenzy at work for the past month or so! With a little input from my mom I decided to make these super yummy chocolate cookies that not only have a rich chocolate batter but also have chocolate chunks and dried tart cherries, making for a dangerous combination.
My family normally makes them at Christmastime, along with a bunch of other cookies, but when you have a chocolate craving these will do the trick!
Be careful because you won’t be able to eat just one! Recipe adapted from Martha Stewart.
Chewy Chocolate Cherry Chunk Cookies
Recipe adapted from Martha Stewart
1 ¾ cups all-purpose flour
1 ¼ cups unsweetened Dutch-process cocoa powder
2 teaspoons baking soda
¼ teaspoon salt
2 ½ sticks unsalted butter at room temperature
1 ¼ cups granulated sugar
¾ cup firmly packed dark-brown sugar
2 large eggs at room temperature
¼ teaspoon vanilla
12 ounces bittersweet chocolate chips
1 ½ cups dried sour cherries
- Preheat your oven to 350° F.
- Using a mixer beat the sugar and butter until light and fluffy, this should take a few minutes. Most people are too impatient with this part but if you look at the picture below you’ll want the cookie dough to look like what’s on the mixer’s beater, not what’s on the spatula.
3. In a separate bowl whisk together your dry ingredients or sift if them if you feel like an over acheiver.
4. Beat the eggs into the butter mixture one at a time.
5. Add in the vanilla.
6. Once the eggs and vanilla are completely incorporated mix in your dry ingredients. The dough will be thicker than chocolate chip cookie dough!
7. Mix in the chocolate chips and cherries.
8. Portion out about 2 T sized cookies onto a cookie sheet and bake for about 10 minutes or until the tops of the cookies are slightly cracked.
9. Let cool on a wire rack or enjoy warm out of the oven.
Unlike some cookies these stay soft and chewy long after they are cool and they freeze great but I don’t know how you will have any left over to freeze!