I made these cookies as Valentine's day treats and they were the perfect chocolaty treat. The cookies were soft with rich, dark chocolate flavour, flecked with chocolate chips and chewy bits of dried cherry. So decadent! I brought a tray of these to work and someone told me that they would go perfectly with a glass of champagne...Jellybean and I enjoyed ours with a glass of ice-cold milk instead :)
Someone at work also asked me where I get the cherries. Usually I buy them in the bulk-food section of my local grocery store. I've always bought sour cherries in the past, but they didn't have them when I went there this time, so I used dried Bing cherries. I think the flavour was a bit more mild in the cookies, because the cherries were sweeter, but everyone still seemed to know they were cherries. Dried Bing cherries are also delicious on their own - chewy, sweet, great cherry flavour. I think I could even replace my Sour-Patch Kids cravings with these dried cherries.
Double Chocolate Cherry Cookies
- 16 oz. semisweet chocolate, chopped
- 2 cups flour
- 1/2 cup Dutch cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 2 tsp vanilla
- 2 tsp instant espresso powder
- 1/2 cup + 2 tbsp butter, softened
- 1 1/2 cups brown sugar, packed
- 1/2 cup sugar
- 1/2 cup semisweet chocolate chips
- 1/2 cup dried cherries, chopped
Melt the chocolate in a saucepan over medium-low heat. Stir it frequently and watch it carefully so it doesn't burn. Remove the chocolate from the heat and set aside once it's smooth.
While the chocolate is melting sift the flour, cocoa powder, baking powder and salt together in a bowl then set it aside. In a small bowl beat the eggs and vanilla together with a fork then sprinkle the espresso powder over top so it can dissolve, then set it aside.
Add the butter to the bowl of the stand mixer and beat until smooth. Add the sugars and beat until combined. Reduce the speed to low and pour in the egg mixture. Mix until incorporated, then add the chocolate in a steady stream. Allow the batter to mix for about a minute then scrape down the sides of the bowl. Add the dry ingredients and mix until just combined. Add the chopped cherries and chocolate chips and mix until incorporated.
Cover the bowl of dough with plastic wrap and allow it to rest while the oven pre-heats. Pre-heat the oven to 350 F. Line two baking sheets with parchment paper. When the oven is ready scoop dough onto the cookie sheets with a cookie scoop - the dough will be quite sticky. Bake the cookies for about 12 minutes, until the edges are set but the centers are still very soft. When the cookies come out of the oven, allow them to cool on the baking sheet for a few minutes, then slide the parchment paper off the cookie sheet to further allow it to cool.
Recipe adapted from Baking Illustrated.