Triple Chocolate Cherry Cookies

If you're a chocolate lover, then this recipe is for you! These treats are kind of like a brownie disguised as a decadent, gooey cookies, with tart dried cherries in every bite.

Prep Time 20

Cook Time 12

Total Time 32

Servings cookies

Calories 304 kcal

5 from 7 votes

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Equipment

1 Ice cream scoop About 3 tablespoon in size
1 Stand mixer or hand mixer Use paddle attachment for stand mixer

Ingredients

1 ¾ cups all-purpose flour
1 ¼ cups cocoa powder
2 teaspoon baking soda
¼ teaspoon kosher salt
1 ¼ cups unsalted butter room temperature (2-½ sticks)
1 ¼ cups granulated sugar
¾ cup light brown sugar lightly packed
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
6 oz bittersweet chocolate coarsely chopped
6 oz milk chocolate coarsely chopped
1 ½ cups dried cherries

Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk flour, cocoa powder, baking soda and salt.
In a large mixing bowl, or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar until light and fluffy., 2-3 minutes.
Add the eggs and egg yolk, one at a time, mixing well after each. Add the vanilla and beat until combined.
On low speed, gradually add the flour mixture, mixing until combined.
Mix in the chopped chocolate and dried cherries. (At this point, dough can be covered and chilled overnight. Bring to room temperature before baking.)
Use an ice cream scoop or spoon to form ¼ cup portions of the dough. Place them on the prepared baking sheets, spacing 2-inches apart.
Bake cookies 10-12 minutes, until the cookies are set around the edges but still slightly soft in the center.
Cool cookies for 5 minutes on the trays and then transfer to a wire rack to cool some more. Serve warm (my favorite!) or room temperature.

Video

Notes

The baked cookies can be stored at room temperature, covered, for up to five days.
The cookie dough can be made one day in advance and refrigerated, covered. Bring to room temperature before portioning and baking.
You can also "pre-portion" the cookie dough and freeze the portions, covered, for up to one month. That is a good way to have cookies on hand to bake as many or as few as you like, straight from the freezer. Allow a few more minutes of baking in this case.
Instead of using milk chocolate or bittersweet chocolate chips, feel free to use other varietals, such as white or semisweet chocolate chips.

Nutrition

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