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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (40)

71 Ratings
  • 5 star values: 22
  • 4 star values: 18
  • 3 star values: 23
  • 2 star values: 6
  • 1 star values: 2
Rating: 5 stars
05/14/2018
Amazing cookies. So easy. They will be gone in hours so double the recipe. I make these every holiday and everyone asks me where the recipe is from.
Rating: 5 stars
12/22/2017
I love this recipe. They are delicious and the type of dried cherries do matter. They are amazing.
Rating: Unrated
03/09/2014
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.
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Rating: 5 stars
07/27/2011
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!
Rating: Unrated
11/28/2010
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?
Rating: Unrated
11/13/2010
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.
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Rating: Unrated
10/27/2010
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?
Rating: Unrated
09/30/2010
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!
Rating: Unrated
05/03/2010
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
Rating: Unrated
05/03/2010
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!
Rating: Unrated
02/10/2009
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.
Rating: Unrated
02/09/2009
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.
Rating: Unrated
01/06/2009
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.
Rating: Unrated
01/06/2009
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?
Rating: Unrated
01/04/2009
Rosiecast: you are the only sensible one, rather than assuming that all these people "can't read".
Rating: Unrated
01/04/2009
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.
Rating: Unrated
01/04/2009
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!!!
Rating: Unrated
01/04/2009
I believe they updated the recipe afterwards. It did NOT state that it needed 2 eggs when it was initially posted. .
Rating: Unrated
01/03/2009
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?
Rating: Unrated
01/03/2009
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.........
Rating: Unrated
01/03/2009
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.
Rating: Unrated
01/03/2009
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?
Rating: Unrated
01/03/2009
dried cranberries would be fine too...
Rating: Unrated
01/03/2009
Why is everyone questioning how many eggs, the recipe calls for TWO.
Rating: Unrated
01/03/2009
It says two large eggs --why the confusion.
Rating: Unrated
12/19/2008
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.
Rating: Unrated
11/09/2008
2 Large Eggs
Rating: Unrated
11/09/2008
These cookies are the best ever and to die for. If you are a chocolate lover then you definitely have to make them.
Rating: Unrated
11/01/2008
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
Rating: Unrated
10/26/2008
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!!
Rating: Unrated
10/24/2008
Still have not found out HOW MANY EGGS... Please
Rating: Unrated
10/21/2008
Has anyone received answer about number of eggs?
Rating: Unrated
10/20/2008
This recipe isn't much different than most chocolate chip cookies recipes which use 2 eggs.
Rating: Unrated
10/20/2008
Did anyone get an answer to their query about the eggs? Does anyone at MS read the comments?
Rating: Unrated
10/20/2008
No realy....how many eggs?
Rating: Unrated
10/20/2008
I can only guess, but I bet it is 2...
Rating: Unrated
10/20/2008
Me three - how many eggs????
Rating: Unrated
10/20/2008
Me three - how many eggs????
Rating: Unrated
10/20/2008
Yes, me too. How many eggs? The recipe sounds excellent so I'd like to tryit very soon.
Rating: Unrated
10/20/2008
Please let me know how many eggs for this recipe. Thankyou. klauerman@verizon.net