These crave-worthy cookies have a kiss of
cherry and make a sweet valentine when sealed
with a personalized
cherry-hearts tag. Try swapping the cherries for
dried cranberries, which are
just as tart and a cinch to find.
Martha Stewart Living, February 2011
- Prep Time 25 minutes
- Total Time 1 hour, 50 minutes
-
Yield Makes about 40
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Ingredients
-
3 1/2 cups all-purpose flour
-
2 teaspoons baking soda
-
1 1/2 teaspoons salt
-
3 sticks unsalted butter, room temperature
-
2 cups packed light-brown sugar
-
1 cup granulated sugar
-
4 large eggs
-
2 teaspoons pure vanilla extract
-
12 ounces semisweet chocolate, coarsely chopped (2 1/2 cups)
-
8 ounces dried cherries (1 1/2 cups)
Directions
-
Preheat oven to 375 degrees. Whisk
together flour, baking soda, and salt. Beat butter
and sugars until pale and fluffy.
Add eggs, 1 at a time, beating
well after each addition. Beat in
vanilla, then flour mixture.
Beat in chocolate and cherries.
Refrigerate dough for 1 hour.
-
Roll dough into 1 3/4-inch balls
(about 3 tablespoons each),
and arrange on parchment-lined
baking sheets, spacing about
3 inches apart. Bake until edges
are golden, 12 to 14 minutes. Let
cool on sheets set on wire racks
for 10 minutes. Transfer cookies
to racks; let cool completely.
Cook's Note
Cookies can be stored at room temperature for up to 3 days.
Chewy Chocolate Chunk-Cherry Cookies
Russell' Sunday Dinner
Nutritious and Delicious!
Wow and yum! My husband and I made these together and it turned out great for us. The recipe was halved and only 2 tablespoons of the dough was used to form the cookie ball (though next time we'll make them smaller).
Refrigerating the dough definitely helps the cookie from spreading too much (so if you skipped this step, this may explain why your cookies spread too much). For the flatness, check the shelf life of your baking powder/soda. Our cookies came out just fine. We will bake these again.
They turned out yummy for us. I did bake them for less time than suggested and turned the temp down 15-25 degrees. See how they turned out: http://edamomie.com/2011/02/10/cherry-crush-valentines-day-part-1/
+Figured+I+could+trust+a+recipe+from+MSL+magazine%2C+but+these+did+not+turn+out+well+at+all.++The+yield+was+all+wrong%3B++3+T+of+dough+was+way+too+much+for+each+cookie%2C+and+the+dough+was+still+sticky+after+refrigerating+for+over+an+hour.++An+expensive+waste+of+ingredients+and+my+time%21
I followed mykele's suggestions and used 1/2 cup shortening in place of one stick of butter and only 3 eggs. I also cooked them 11-12 minutes so they didn't get too dark. They did not overly flatten out and tasted great!.
My new favorite cookie. I used about a tablespoon of dough, the recipe suggested size just seemed to big for our household. They turned out moist, chewy, and FLAT, just the way a cookie should be. I love these cookies, can't wait to make them again.
I would guess tjhat the last posted comment was dated a year ago that
none of the commenters will see my comment...I would try two sticks
of butter and 1/2 a cup shortening to prevent the spreading. The flour
amount seems right for that amount of butter/shortening. I would also
use three eggs. Have fun tweeking the ingredients. Mykele
After reading the comments I was afraid to try these. I normally don't check the recipes on the web site, but in LIVING the amount of salt was not indicated so I looked here for the amount. I tried the "Torie's Cherry Chocolate-Chunk Cookies" that were recommended below and they turned out great. The kids really liked them even with the tart dried cherries.
I too had a bad experience with these cookies. Flat and spread out too much. Also undercooked at 12-14 minutes. Too expensive to make and not turn out right. However, the birds liked them. JMC
I have a VERSION of this cookie in my cookbook TWICE, both from MSL, that does work. Called either "Torie's Cherry Chocolate-Chunk Cookies" or "Oatmeal Toffee Cookies", the recipes are both still on the site. Key differeces: there IS baking soda, only one egg, less butter, more sugar, plus oatmeal and toffee pieces. I have used Heath Bar chips in lieu of choc chunks and toffee pieces (available where you find chocolate chips). Good luck!
Thanks for the comments. I was going to make thes and now I am NOT!!
Does anyone at MSL actually try the recipes? I am pissed!!! What a waste of expensive ingredients....wish I had read reviews before I tried them. Now I have to rush out and buy a dessert for my company!!
It's all the butter that causes this flatness. Try her recipe for double chocolate chunk cookies but instead of the chocolate chunks as the cookies are already chocolate, add in the cherries. They turn out fantastic and chewy and not flat at all.
http://www.marthastewart.com/recipe/marthas-double-chocolate-chunk-cooki...
I agree with the previous comments. Flatter than my pancakes. I baked these for a special occasion, but couldn't serve them. Good chocolate and the dried cherries were too expensive for this to have failed.
Wondering if baking powder was eliminated from this recipe as mine came out as flat as a pancake and not chewy at all. They look nothing like the picture although they taste pretty good. Disappointing as I thought they were expensive to make.
Westchesterbaker
These did not work for me either. I am wondering if the amount of sugars, butter and eggs is correct.
help. i tried this twice now. they are cakey, dark and not at all chewy. they look nothing like the pic. my daughter tried too wth the same results. help! is 4 eggs really correct?