Dark Chocolate Cookies with Sour Cherries

Name: Dark Chocolate Cookies with Sour Cherries
Ingredients: 1.75 cups all-purpose flour; 1.25 cups unsweetened Dutch-process cocoa powder; 2 teaspoons baking soda; 0.25 teaspoon salt; 1.25 cups (2 ½ sticks) unsalted butter, room temperature; 1.25 cups granulated sugar; 0.75 cup firmly packed dark-brown sugar; 2 large eggs; 0.25 teaspoon pure vanilla extract; 12 ounces bittersweet chocolate, coarsely chopped; 1.5 cups dried sour cherries, firmly packed (9 ounces)

3.7

(71)

34 Reviews

By

Martha Stewart Editors

Updated on May 15, 2020

Yield:

3 dozen

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

Ingredients

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)

Directions

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.
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.)
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.