Permit me to take you down the typical rabbit hole I find myself in when deciding what to bake any given week, and specifically the wild journey to these delicious chocolate morsels. It all started with a decision to try out a new Pear Muffin recipe…
- My husband and I tag-team grocery shopping and both put pears in the shopping cart without realizing the other has it covered, leaving me with a pear surplus.
- I can’t let them go to waste, so what else I can make with pears? Oh, and that extra chicken in the fridge? After a thorough Pinterest search, I settle on a great Chicken and Pear recipe, but it calls for dried cherries.
- Go get dried cherries.
- The chicken recipe won’t use all the cherries, so now I need to figure out what else goes with dried cherries. Hmm…
- I’ve got it! Chocolate! Maybe they would work in that brownie recipe I’ve been meaning to try. Or maybe should I do a pilot run of cookies in preparation my Christmas cookie baking binge that will start soon?
- My husband votes cookies.
- Make one more stop at Trader Joe’s to pick up a couple more supplies for a cookie recipe.
OK, now you’re up to speed on why we are here doing a test drive of my version of Double Chocolate Cherry Cookies.
The trick to these chewy, chocolatey treats is to bake them just until the tops have slightly set but no more. They will firm up a bit more when they come out of the oven.
What you get is the perfect balance of soft, slightly fudge-y cookie combined with gooey chocolate morsels and the chewy cherry bits. It’s a totally decadent, melt-in-your-mouth chocolate experience. Enjoy!
Double Chocolate Cherry Cookies
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 + 1/8 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup milk chocolate chunks (I chopped 1.5 Trader Joe’s Milk Chocolate bars into small pieces)
- 1/2 cup dried cherries, chopped (I used Trader Joe’s Dried Bing Cherries, chopped into quarters)
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and cocoa. Set aside.
- In a mixer bowl fitted with paddle attachment, cream butter and sugars together until smooth. Mix in egg. Next, add in vanilla and mix until combined.
- Gradually add flour mixture and beat until just combined. The mixture should be pretty dense and sticky.
- Stir in the chocolate chunks and dried cherries.
- Scoop rounded tablespoons of the dough onto prepared baking sheet, about 2 inches apart. Bake cookies for 9-10 minutes, or until cookies are just set, but still visibly soft in the center. Be careful not to overbake.
- Remove from oven and let sit on baking sheet for 3 minutes. Move to a cooling rack and let cool completely.
Yields: 22-24 cookies
Recipe Adapted From: Two Peas and Their Pod