I’m amazed that somehow I’ve managed to blink and January is over. It seems like it was just New Years, and now all of a sudden we’re in February. Of course that may have something to do with work being insanely busy. I’ve had many more late nights at the office than I’d like. But the good news is I’ve still found some time to play around in the kitchen.
I’ve been doing a lot of baking recently, and have found myself coming back to old favourites, like these double chocolate cherry cookies. There is just something to be said about the flavour combo of sweet chocolate and tart dried cherries.
I recommend using dried Montmorency cherries because they are sour and provide that great contrast of tart vs. sweet with the chocolate. However, in a pinch, any dried cherries would work. And I bet dried cranberries might also be pretty tasty.
The dough is quite soft, so I recommend putting it in the freezer for about 15 minutes before shaping into balls. This helps prevent it from sticking to your hands/spoon. It’s also quite tasty, so beware the urge to taste test.
- 1 cup butter, room temperature
- 1 cup packed brown sugar
- ½ cup white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1⅔ cup flour
- ⅓ cup cocoa
- 1 tsp baking soda
- ½ tsp salt
- 1½ cup semisweet chocolate chips
- 1 cup dried Montmorency cherries, chopped
- Beat butter and sugars together in bowl of stand mixer.
- Add eggs and vanilla, beating until combined.
- In a separate bowl whisk together flour, cocoa, baking soda and salt.
- Add dry ingredients to wet and mix until combined.
- Stir in chocolate chips and cherries.
- Let dough chill in freezer for 15 minutes.
- Meanwhile, preheat oven to 375F.
- Once dough is chilled, roll dough into balls using approximately 1 tbsp dough per cookie.
- Then place onto parchment or silicon lined baking sheets approximately 1 inch apart.
- Bake for 10-12 minutes.
- Let cool for 3 minutes on baking sheet before transferring to wire cooling rack.