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Dark Chocolate Cookies with Sour Cherries

  • yield: Makes about 3 dozen

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Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups unsweetened Dutch-process cocoa powder
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 3/4 cup firmly packed dark-brown sugar
  • 2 large eggs
  • 1/4 teaspoon pure vanilla extract
  • 12 ounces bittersweet chocolate, coarsely chopped
  • 1 1/2 cups dried sour cherries, firmly packed (9 ounces)

Directions

  1. Step 1

    Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a medium bowl, sift together the flour, cocoa, baking soda, and salt; set aside.

  2. Step 2

    In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla extract; beat until well combined. Add the flour mixture, and beat on low speed, until just combined. Do not overbeat. With a wooden spoon, fold in chocolate and cherries.

  3. Step 3

    Form balls of dough, each about 1/4 cup; place balls on baking sheet about 3 inches apart. Bake until puffed and cracked, 9 to 11 minutes. Transfer to a wire rack to cool completely. Store in an airtight container, at room temperature, up to 3 days.

Source
Holiday Baking 2002, Special Issue Holiday 2002

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Reviews (38)

  • 9 Mar, 2014

    These are amazing, the only issue with the recipe is the butter. 1 1/4 cups is not 2 1/2 sticks. Have made them many times using the 1 1/4 cups and only realized this baking the error.

  • 27 Jul, 2011

    The sour cherries will cost you more, but this is a fabulous recipe. I include these in my Christmas gift packages and they're always a hit. I have to hide them from my husband or they are devoured before they can be given away. Do not overbake, whatever you do. They will look undercooked, but firm up nicely, don't be tempted to leave them in longer. The recipe easily yields 3 doz., many more if you make there a more conventional size. I love this recipe, thank you Martha!

  • 28 Nov, 2010

    The dough for these cookies is to die for -- unfortunately, my first batch just sort of melted rather than baking, so I ended up with chocolate cherry mess. Should the dough be refrigerated first? Any other folks having the same issue?

  • 13 Nov, 2010

    Love, love, love these cookies! I just used regular cocoa and Ghirardelli bittersweet chocolate chips. My fiance doesn't usually like rich, chocolately desserts, but he loved these because of the balance with the sour cherries.

  • 27 Oct, 2010

    I'm confused about the use of Dutch-processed cocoa powder and baking soda. I thought the two did not react to each other. Could it mean baking powder?

  • 30 Sep, 2010

    I loved these cookies and it is great that dark chocolate is used in the recipe. It is very easy to make and they taste deliciouse. I will make these cookies again for sure.
    Thank you Martha!

  • 3 May, 2010

    It is too bad that this site gives a cookie for the day in such a drawn out
    method over, in this case, two years so that the comments take for
    ever for any of us to get answers in fact unless you check in everyday
    for acouple of years, you never will know if a fellow commentor
    has answered you.....oh yes, 2 eggs, olay??? Mykele

  • 3 May, 2010

    I form these into 3 logs and freeze for future use. Since they are super chocolatey and not so sweet, they make fabulous ICE CREAM SANDWICHES!

  • 10 Feb, 2009

    I am so glad I made this recipe in spite of all the strangely negative comments. They were devilishly good. Martha should call them cherry cordial cookies since they would be perfect for Valentines.

    I think the 1/4 cup is definitely a typo, more like a heaping spoonful will do it. They will spread quite a bit and end up having a wonderful soft chewy texture. A must for chocolate lovers.

  • 9 Feb, 2009

    1/4 c of dough also seemed too big to me, I went with about a 1-inch-diameter ball. Also as someone else noted, the cookies did not spread. They did not bake flat, but barely puffed out. Still good, but not what I had expected. I thought would be a chewier texture.

  • 6 Jan, 2009

    Some folks like soft cookies, others, crisp. Please MSL folks, add this info to the description of the cookies? Soft cookies are not popular in my household and longer baking is not always the solution. Sometimes I can guess, but not always. Thanks.

  • 6 Jan, 2009

    Forget about the hubub over eggs -- is it true that each cookie is made from 1/4 cup of dough?! That sounds way too big -- the size of a muffin! If each one is indeed made from 1/4 cup of dough, how on earth do you get 30 cookies from this recipe? Has anyone tried these -- what size did you make them?

  • 4 Jan, 2009

    Rosiecast: you are the only sensible one, rather than assuming that all these people "can't read".

  • 4 Jan, 2009

    Alright, to put an end to all the confusion, the people that posted their comments in October were questioning the amount of eggs because it was not posted originally. I recall reading these comments a couple of months ago, I thought the cookie looked delicious, but I decided not to print the recipe because of the missing ingredient. Thank you for fixing the issue and sending it as a cookie of the day again. I can't wait to finally try it.

  • 4 Jan, 2009

    Have you all finally accepted that there are 2 large eggs
    which is sst6andard for a recipe of the listed dry
    ingredients? Doubt very much that this site is
    monitored at MS base. Are you all noticing that there
    is a delay in your comment entering? it seems to be
    a word by word delay..............frustrating!!!

  • 4 Jan, 2009

    I believe they updated the recipe afterwards. It did NOT state that it needed 2 eggs when it was initially posted. .

  • 3 Jan, 2009

    superme I wrote my comment before looking back and checking why the question about the 2 eggs. I thought they were asking if this was enough or too much. Now I understand that they don't even see the eggs on the recipe but like you I see the 2 Large Eggs bright and clear. What gives anyway?

  • 3 Jan, 2009

    i'll tel yall this if people don't read the recipe right then it won't turn out right, so just as long as you make it right don't worry about them just make your cookies or whatever, but these sound just yummy, i'm going to make these, how different, I love different recipes, thanks Martha.........

  • 3 Jan, 2009

    I know tthere is a lot of cocoa in this recipe but these are VERY dark cookies. However seems the amount of flour, sugar, brown sugar, butter, etc. is pretty consistent with other recipes that call for 2 eggs. A few days ago I read one of Martha's recipe tips stating you should always use large eggs in cookie recipes. I can't think of why there would be a problem with this recipe. Guess someone will just have to make them and post a comment to let the rest of us know how they turn out.

  • 3 Jan, 2009

    I've just opened this cookie e-mail. The first thing I did was read any comments. If most of the comments are negative then I don't bother with it. But I just can't believe the number of questions regarding the number of eggs. It clearly says "2 large eggs." Can these people not read, or what?

  • 3 Jan, 2009

    dried cranberries would be fine too...

  • 3 Jan, 2009

    Why is everyone questioning how many eggs, the recipe calls for TWO.

  • 3 Jan, 2009

    It says two large eggs --why the confusion.

  • 19 Dec, 2008

    TWO EGGS. This recipe is also in the new Cookies book. I made them last night to bring to the office. OHMYGAWD. People can't stop eating them! The raw cookie dough is incredibly addictive. I would have stuck my face in the bowl if it were bigger to lick the bowl clean before putting it into the dishwasher.

    Yes, a lot of chocolate, but it's WORTH IT. Every other cookie pales in comparison. Literally.

  • 9 Nov, 2008

    2 Large Eggs

  • 9 Nov, 2008

    These cookies are the best ever and to die for. If you are a chocolate lover then you definitely have to make them.

  • 1 Nov, 2008

    I would just try adding one egg and see how the mixture is.. And then add another egg depending on if the mixture is runny/ liquid or not.
    That's what I recommend- My mum's a chef.. =D

  • 26 Oct, 2008

    I would also like to try this recipe - it does sound good - I think it does call for 2 eggs, but I would like to know for sure - I thought Martha Stewart recipes were infallible!! What gives - print the proper requirement - It's not Martha's fault but get with it!! We don't want to lose faith!!

  • 24 Oct, 2008

    Still have not found out HOW MANY EGGS... Please

  • 21 Oct, 2008

    Has anyone received answer about number of eggs?

  • 20 Oct, 2008

    This recipe isn't much different than most chocolate chip cookies recipes which use 2 eggs.

  • 20 Oct, 2008

    Did anyone get an answer to their query about the eggs? Does anyone at MS read the comments?

  • 20 Oct, 2008

    No realy....how many eggs?

  • 20 Oct, 2008

    I can only guess, but I bet it is 2...

  • 20 Oct, 2008

    Me three - how many eggs????

  • 20 Oct, 2008

    Me three - how many eggs????

  • 20 Oct, 2008

    Yes, me too. How many eggs? The recipe sounds excellent so I'd like to tryit very soon.

  • 20 Oct, 2008

    Please let me know how many eggs for this recipe.
    Thankyou. klauerman@verizon.net