Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Dark Chocolate Cookies with Sour Cherries 3.7 (71) 34 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 15, 2020 Print Rate It Share Share Tweet Pin Email 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. Rate it Print