These cherry cookies are made with melted chocolate, loads of cherries and chocolate chips. Chocolate covered cherry lovers will be obsessed.
Why’ll You’ll LOVE This Cherry Cookie Recipe
These are unique cherry cookies packed with melted dark chocolate – much different from a cocoa based cookie.
They only have a fraction of the flour you would expect to see, and consist mostly of eggs, sugar and melted chocolate that you cream together. Like mousse. You have no idea what kind of self-control it took to actually bake these puppies, the batter is delicious.
Because of their mousse-like consistency, chilling these cherry cookies is not an option, it is a requirement. If you bake them up from room temperature, they would run and flatten into one giant paper-thin cookie on their cookie sheets in the oven.
The Perfect Cookie for Chocolate Covered Cherry Lovers
The cherry cookies bake up shiny with cracked surfaces, crispy and meringue-like at the edges and very fudgy and chewy in the centres.
Bite into one and you might be lucky enough to strike a chunk of chocolate and a tart, dried cherry in the same mouthful. Cue heavenly choir.
They’re perfect for a holiday cookie tray.
Cherry Cookie Variations
- Swap maraschino cherries for the dried cherries for a juicier cherry bite.
- Add 1/8 tsp of almond extract for more cherry flavor (almond extract actually really tastes like cherry in baking!)
- For a thicker texture than what you see pictured (they’re thin and chewy), add 1 tbsp of cornstarch to the cookie dough with the flour.
Cherry Cookies
Ingredients
- ½ cup all purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 8 oz dark chocolate 60-72% cocoa, coarsely chopped
- 5 tbsp butter , cut into 1 inch pieces
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 1 ½ tsp vanilla extract
- 1 cup chocolate chips
- ½ cup dried cherries
Instructions
- Whisk together the flour, baking powder and salt in a medium bowl. Set aside. Melt chocolate with butter, either by placing in a bowl over a simmering pot of water, or in the microwave on 50% power in 30 second intervals.
- In the large bowl of a standing mixer, whisk together eggs and sugar on high speed until mixture is pale and thick, about 5 minutes. Add the cooled chocolate mixture and vanilla, and beat until combined. Reduce speed to low and add flour mixture, mixing until just combined. Gently fold in the chocolate chips, white chocolate chips (if using), and dried cherries. Refrigerate 6 hours or overnight.
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper (this is important – the cookies will stick!). Drop by rounded tablespoonfuls onto prepared baking sheets about 1 inch apart. (If you used the “freezer method”, chill the pan in the freezer again at this stage for another 5 minutes or so until the dough firms up again). Bake 10 to 12 minutes, until the set and the tops have a few cracks. Let cool slightly on pans before removing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious cherry cookies with chewy brownie vibes. Love them!