Decadent Dark Chocolate + Cherry Cookies
Rich and decadent double chocolate cookies paired with sweet dried cherries. Under-baking the cookies allow for a soft and chewy interior and a slightly crisp exterior. Textural, indulgent, and above all - chocolatey, these cookies will incite delight.
Servings: 15 cookies
Ingredients
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon salt
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ cup unsalted butter, room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 egg, plus 1 yolk, room temperature
- 1 teaspoon real vanilla extract
- 1½ cups (8 oz) semi-sweet or dark chocolate, chopped into chunks
- 1 cup dried cherries, roughly chopped
Instructions
- Preheat oven to 325°F.
- Whisk together flour, salt, baking soda, and baking powder.
- Using an electric mixer, beat the butter for a couple minutes or until light and fluffy. Add the sugars and beat thoroughly. Add the eggs and beat until combined, then add vanilla and mix.
- With the mixer on low speed, add in the flour mixture about a third at a time, blending well after each addition.
- Fold in the chocolate chunks and dried cherries.
- Scoop out dough by the ¼ cup and roll into balls. Place on lined baking sheets 3 inches apart.
- Bake for 15 minutes. The tops of the cookies should look slightly dry and the cookies should be very soft and not set when you pull them out of the oven. Allow to cool for 5 minutes on the pans. Cookies will keep baking and firm up on the pans so under-baking them is really important to achieve the soft and chewy texture. Carefully remove cookies from pans and let cool on wire racks.
Notes
- Using room temperature butter is important. Leave the butter out the night before baking so that it's very soft. If you're rushed for time, cut the butter into small pieces and let soften for a couple hours. Or if you want to make the cookies right away, microwave the butter on low power for short bursts, stirring and making sure it doesn't melt.
- Egg yolk is what helps make these cookies thick. Don't skip adding that extra yolk.
- UNDER-BAKE! It took me many attempts to wrap my head around under-baking these cookies but it's an absolute MUST if you want the soft, chewy texture. If you cook them until they actually seem done, they will be crisp.
- Chopped chocolate is always better than waxy chocolate chips. Of course, chocolate chips are fine but chopped chocolate is the superior choice.