These double chocolate chunk cherry cookies? To. Die. For. Watch how fast they disappear when you make them!
I was trying to come up with a dessert idea for Valentine’s Day a couple weeks ago. I am not a huge chocolate cake fan, but I wanted it to be something chocolate.
For whatever reason, I didn’t feel like making brownies, and I wanted something that would look or feel like Valentine’s Day.
I’ve made molten chocolate cakes before, but I wanted something Little Miss could eat, too. As I wracked my brain, I remembered the Bliss Bites I’d made last year for Blissdom, and I wanted something like that, but… faster. Easier.
Personally, I love the combination of chocolate and cherry, and I’m pretty sure I’m not alone. I riffed on a cookie recipe and hoped it would turn out, and oh my word were these cookies good.
I will usually eat a cookie and then walk away. With these, I kept sneaking them.
I still have three in the freezer, but only because Mister Man told me Thursday that he’d given up dessert for Lent (oops!) and really, really wanted to have some of the cookies.
I’ve been tempted to break them out and eat them and be “forced” to make another batch. I’ve held out so far, but we’ll see how long my resolve lasts. They’re that good.
Why? Chocolate – times two. Brownies, but a cookie. And cherries. Don’t forget the cherries.
How to Make Double Chocolate Chunk Cherry Cookies
Preheat your oven to 350 degrees.
Over low heat, melt the butter (or coconut oil) in a heavy pan or double boiler. Once it’s melted, add 1/2 cup of the chocolate chips and cocoa powder, stirring until it’s melted.
Add the butter/chocolate mixture to a large mixing bowl and add sugar, vanilla, and espresso. Beat until well mixed. Add the eggs, one at a time, beating well after each addition so that it is light and fluffy.
Add the salt and baking powder, and mix again until it’s incorporated. Add the flour and stir until mostly combined but a few white streaks remain.
Add the remaining 1 cup chocolate chips and the Maraschino cherries and stir until just combined.
Scoop the cookies onto a baking sheet covered with a sil pat or parchment paper. I used my medium cookie scoop, and this was the perfect size for the cookies.
Bake in your 350 degree preheated oven for 15-17 minutes, until they are lightly cracked and dry on top but still soft and chewy.
Let them cool for five minutes on the baking sheet before moving them to a cookie rack to cool the rest of the way.
These cookies will keep three to five days in a sealed container on your counter. I think. Ours didn’t last that long, and I don’t know that yours will either!
How long would your double chocolate chunk cherry cookies last?
Double Chocolate Chunk Cherry Brownie Cookies
Ingredients
For the Melted Chocolate Base:
- 1/2 cup unsalted butter
- 1/2 cup chocolate chips
- 1/2 cup cocoa powder
For the Cookie Dough:
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon espresso
- 2 eggs
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 2 cups flour
- 1 cup chocolate chips
- 1 cup Maraschino cherries diced
Instructions
- Preheat oven to 350 degrees.
- Over low heat, melt butter in a heavy pan or double boiler. Once melted, add 1/2 cup of chocolate chips and cocoa powder, stirring until melted.1/2 cup unsalted butter, 1/2 cup chocolate chips, 1/2 cup cocoa powder
- Add the butter/chocolate mixture to a large mixing bowl and add sugar, vanilla, and espresso. Beat until well mixed. Add eggs, one at a time, beating well after each addition.1 cup sugar, 1 tablespoon espresso, 2 eggs, 1 teaspoon vanilla extract
- Add salt and baking powder and mix. Add flour and stir until mostly combined. Add remaining 1 cup chocolate chips and Maraschino cherries and stir.1/2 teaspoon salt, 3/4 teaspoon baking powder, 2 cups flour, 1 cup Maraschino cherries, 1 cup chocolate chips
- Scoop cookies onto baking sheet covered with a silpat or parchment paper.
- Bake at 350 degrees for 15-17 minutes, until lightly cracked and dry on top but still soft and chewy.
- Let cool for five minutes on the baking sheet then move to a cookie rack to cool.
Notes
- These cookies will last three to five days in a sealed container on your counter. I think. Ours didn’t last that long, and I don’t know that yours will either!
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
OMG these look amazing!
I might have to try these this weekend!
They are so good. SO good. I forgot to mention that I used high quality dark chocolate, which will make a difference. I was tempted to make these yesterday when we had early day, but I didn’t… they’re in the rotation again soon. I’d love to hear what you think of them when you make them.
Oh my… like mini Black Forest cakes. I have to try these.
Why yes. Yes, they are like mini Black Forest cakes. Why didn’t I think of that comparison?
I swear, I’d love for you to be my sister wife
Yes, but you know I don’t do puke or toilets or garbage, right? Otherwise, I’m in!
Mmmm, yum! These would most definitely be tempting.
Are you going to Blissdom this year? I’d love to meet you if you are.
I think we sat together for all of 15 seconds at Blissdom and I was SO mentally wiped by then that we didn’t chat much. Next time, right?
These are amazing! I made them using dried tart cherries which was a good offset to the sweetness. Thank you.
I love tart cherries – this sounds like a great swap. I’m so glad you enjoyed this recipe!