Dark Chocolate Cookies with Sour Cherries

3 dozen

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


  • 1 ¾ cups all-purpose flour

  • 1 ¼ cups unsweetened Dutch-process cocoa powder

  • 2 teaspoons baking soda

  • ¼ teaspoon salt

  • 1 ¼ cups (2 ½ sticks) unsalted butter, room temperature

  • 1 ¼ cups granulated sugar

  • ¾ cup firmly packed dark-brown sugar

  • 2 large eggs

  • ¼ teaspoon pure vanilla extract

  • 12 ounces bittersweet chocolate, coarsely chopped

  • 1 ½ cups dried sour cherries, firmly packed (9 ounces)


  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.

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