Cookie Time: Double Chocolate-Cherry Cookies

These are not your children’s chocolate cookie; they’re much richer, with deep chocolate flavor. Use the good chocolate chips in this recipe–the buttersweet chocolate is a delicious contrast to the sweet dried cherries.

Double Chocolate-Cherry Cookies

Makes 40 cookies.

1 1/2 cup all-purpose flour
1 1/2 cup sugar

2/3 cup cocoa powder
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter
2 eggs
1 teaspoon vanilla extract
1 cup bittersweet chocolate chips (see note)
1 cup dried cherries or cranberries
1/2 cup Demerara sugar (white sugar also works)

Preheat oven to 350°F. Line baking sheets with parchment paper or Silpat. Whisk together flour, sugar, cocoa, baking powder and salt together in a bowl. Melt butter in a second small bowl in a microwave or a small saucepan over low heat.Allow butter to cool to room temperature. Stir in the eggs and vanilla extract.Stir butter mixture into flour mixture just until combined. The dough will be very thick.

A cookie scoop like this one is great for making each cookie in the batch the same size!

Fold chocolate chips and cherries into the dough until evenly distributed. Shape into generous 2-inch balls using a cookie scoop or a heaping tablespoon measure.

Roll balls in Demerara sugar. Place on prepared baking sheets, spacing 2 inches apart.

Bake for 12 – 14 minutes or until cookies are cracked, but still soft. They will not look completely done, but they’ll cook a little more after being removed from the oven.

Let cookies cool on the pan for 5 minutes, then transfer to a rack.

Note: Try replacing half the bittersweet chocolate chips with white chocolate chunks.

Recipe inspiration:  Barbara Bakes

Nutrition information is per cookie.

Copyright 2014 Barb Szyszkiewicz for Cook and Count.
Cookie photos copyright 2014 Barb Szyszkiewicz. All rights reserved.
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