Dark Chocolate Chip Cookies with Sour Cherries

cuisine American
difficulty Simple
makes 36 cookies
season Year Round


1 3/4 cups all-purpose flour 1 1/4 cups unsweetened Dutch process cocoa powder 2 teaspoons baking soda 1/4 teaspoon salt 1 1/2 cups (2 1/2 sticks) unsalted butter, room temperature 1 1/4 cups granulated sugar 3/4 cup packed dark brown sugar 2 large eggs 1/4 teaspoon pure vanilla extract 12 ounces high quality bittersweet chocolate, coarsely chopped 1 1/2 firmly packed cups dried sour cherries


  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a bowl, sift together the flour, cocoa powder, baking soda, and salt.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla; beat until well combined. Add the flour mixture, and beat on low speed until just combined. Do not over beat. 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).
  4. Form balls of dough, each about 1/4 cup; place balls on prepared baking sheets about 3 inches apart. Bake until puffed and cracked, 9 to 11 minutes, rotating sheets halfway through.
  5. Transfer to a wire rack to cool completely. Cookies may be stored in an airtight container at room temperature for up to 3 days.