New This Month

Dark Chocolate Cookies with Sour Cherries

70

These cookies get their intense flavor from bittersweet chocolate and cocoa; dried cherries lend an unexpected tartness.

  • Yield: Makes about 3 dozen

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. 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. 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. (Dough can be frozen at this point, wrapped well in plastic, up to 1 month; thaw completely before baking.)

  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.

Reviews Add a comment

  • LindaDeoG
    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.
    Reply
  • epicsnerd
    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!
    Reply
  • blumoonmolly
    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?
    Reply
  • SuperSpeechie
    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.
    Reply
  • bakedbytreats
    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?
    Reply
  • turquoise67
    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!
    Reply
  • mykele
    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
    Reply
  • pmaupin
    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!
    Reply
  • nanopia
    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.
    Reply
  • MS11402627
    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.
    Reply